Scones with Strawberry Compote and Clotted Cream

Delicious homemade scones served with a quick simmered strawberry compote, butter, and rich clotted cream for afternoon tea.

Baking Vegetarian Scones Strawberry Afternoon Tea

Estimated Nutrition

Calories

601.3

kcal / serving

4810.4 kcal total

Carbs

39.5g

per serving

315.6 g total

Fat

47.3g

per serving

378.1 g total

Protein

5.7g

per serving

45.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

tsp

100

for compote

Dairy

Unsalted Butter

softened

150

Whole Milk

piece

Egg

beaten for glazing

100

Butter

softened for serving

250

Clotted Cream

Fruits

250

Strawberries

hulled and cut in half

NutsSeeds

pinch

Salt

Method

Preheat the oven to 220°C (200°C Fan) and grease a baking tray.

Sift the flour, baking powder, and salt into a bowl, then stir in the sugar and rub in the butter.

Gradually add the milk to form a smooth dough and rest it for 5 to 15 minutes.

Roll out the dough to 2cm thickness and cut 5cm rounds without twisting the cutter.

Brush the rounds with beaten egg or dust them with flour.

Bake the scones on the tray for 10 to 12 minutes until they are golden-brown.

Simmer the strawberries, sugar, and 60ml of water in a saucepan for 5 minutes, then let cool.

Split the cooled scones and serve with butter, the strawberry compote, and clotted cream.