Strawberry compote with sugared drop scones

Strawberry compote with sugared drop scones

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(7 ratings)

Prep: 5 mins Cook: 10 mins Plus cooling


Serves 4
Cook your strawberries into a jam-like silky sauce then serve with scrummy drop scones and ice cream

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal332
  • fat8g
  • saturates4g
  • carbs60g
  • sugars35g
  • fibre3g
  • protein7g
  • salt0.7g
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For the compote

  • 500g ripe strawberry, hulled



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 4 tbsp caster sugar
  • 2 tbsp lemon juice
  • few drops balsamic vinegar (optional)

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

For the drop scones

  • 25g unsalted butter
  • 140g self-raising flour
  • pinch of fine salt
  • 1 tbsp white caster sugar, plus extra for tossing
  • 1 large egg
  • 1 tsp vanilla extract
  • 150ml semi-skimmed milk
  • vanilla ice cream, to serve


  1. Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.

  2. To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.

  3. Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.

  4. Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.

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Comments (4)

lizleicester's picture

OK but not as good with the vanilla essence in my opinion so next time I'll use another recipe and leave it out. Served them with mixed berries and melted white chocolate.

tumtumtoo's picture

This is such an easy drop scone recipe. I make them often for my kids and mostly just serve them with fresh fruit. Gorgeous either way.

michala2160's picture

Had these for breakfast, kids loved them

jillrainey's picture

This is so easy to make and just delicious. Used frozen strawberries will have to make a double batch next time!!!

Questions (2)

robduncan's picture

I used this recipe to make the compote 2 weeks ago and found it too liquid and it did not thicken. Are you sure its 4 TABLESPOONS of sugar and 2 TABLESPOONS of lemon juice? It was more like a soup. I have today tried another recipe with one lemon and 1/4 cup of sugar and same of water plus a little sauce flour and it has come out nice and thick.

goodfoodteam's picture

The compote should be quite loose and runny, not set like a jam, the quantities given are correct but you could adapt the recipe if you like.

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