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Almond scones with strawberry compote
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500g strawberries, chopped
120g golden caster sugar
1 lemon, 1 pared strip zest and grated zest of the rest, plus 2 tbsp juice
310g self-raising flour, plus extra for dusting
¼ tsp fine salt
40g ground almonds
100g unsalted butter, diced
120-130ml whole milk, plus 2 tbsp to glaze
150g clotted cream, to serve
1. Preheat the oven to 220°C, gas mark 7; put a large baking sheet in the centre of the oven. Put the strawberries, 90g sugar and the strip of zest in a medium pan. Set over a low-medium heat, stirring often, until the mixture begins to bubble and the sugar dissolves. Turn the heat up a little; simmer briskly for 3-5 minutes, until syrupy. Stir in the lemon juice and remove from the heat. Set aside until ready to serve.
2. Sift the flour into a bowl. Stir in the salt, almonds, 15g sugar and the grated lemon zest. Rub in the diced butter until the mixture resembles soft sand. Use a blunt knife to quickly mix in 120ml milk, bringing it all together with cool hands once a shaggy dough forms. (Add the extra 10ml milk, if needed, to form a dough that is soft but not sticky.) Tip onto a lightly floured surface and knead briefly until uniform. Bring together into a disc and roll out to about 4cm thick. Flour a 6-7cm cookie cutter and stamp out 6 rounds, gently reshaping and re-rolling the dough as needed.
3. Brush the scones with milk, scatter with the remaining 15g caster sugar and swiftly transfer to the hot baking sheet. Bake for 10-12 minutes, until golden and risen. Cool on a wire rack, then serve with the clotted cream and compote.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.