Eton mess scones

Eton mess scones

  • Rating: 4 out of 5.1 rating
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

Take the classic strawberry, clotted cream and meringue combo and serve it on easy-to-make scones- irresistible

  • Freezable (Freeze scones only)
Nutrition: per scone
HighlightNutrientUnit
kcal373
fat18g
saturates11g
carbs48g
sugars25g
fibre2g
protein4g
low insalt0.7g
Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Mix the flour, salt and baking powder together in a large bowl. Rub in the butter or whizz the lot in a food processor to fine crumbs, then stir in the sugar.

  • STEP 2

    Warm the buttermilk, vanilla and milk to hand temperature, then quickly stir it into the flour mixture with a knife. Using your hands, bring the dough together, being careful not to overwork the mix.

  • STEP 3

    Turn dough out onto a lightly floured work surface and pat out to a 2.5cm thick round. Stamp out 12 x 5cm rounds, dusting the cutter with flour as you stamp – you’ll need to re-pat trimmings to make 12. Put the rounds onto floured baking sheets, brush the tops with milk and sprinkle with a little more sugar. Bake for 12-15 mins until golden.

  • STEP 4

    To serve, lightly mash the strawberries with the jam, and fold the meringues into the clotted cream. Dollop some strawberry mixture onto each split scone, and top with a dollop of meringue cream.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.1 rating
Advertisement
Advertisement
  • Blanket promo

    New! Good Food Deal Get a Beurer electric heated throw for just £49.99

    Get offer
Advertisement

Sponsored content