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Ingredients

For the scone

For the topping and filling

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. On the coarse side of a box grater, grate the butter into a bowl, then place back in the freezer for 5 mins. With a spatula, quickly mix the butter with the flour, baking powder and sugar, add the milk and lemon juice, then bring together until you have a butter-speckled dough. Knead the dough a few times on a floured surface. Roll out to a circle, press into a lightly greased 20cm sandwich tin, then brush the top with egg and scatter with a little sugar. Bake for 20 mins until risen and golden, then transfer to a cooling rack.

  • STEP 2

    While the scone is cooling, toss the strawberries in a bowl with a sprinkling of the sugar and the jam, then set aside. In a separate bowl, whisk the clotted cream until stiff with the 50g sugar and a drop of vanilla extract.

  • STEP 3

    To assemble the cake, place the scone base on a serving plate, spread the cream over, leaving a slight edge of the cake showing, then pile the saucy strawberries on top. Serve cut into wedges

RECIPE TIPS
STRAWBERRIES

If you can, put

them in the

sunshine and

let them go a bit

soft – this will

really enhance

the flavour. Look

out for different

varieties; try a

Pegasus or a

Cambridge

Favourite or, if

you can, a Marie

De Bois, which is

similar to a wild

strawberry.

Goes well with

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A star rating of 4.3 out of 5.24 ratings
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