Eton mess scones

Eton mess scones

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(1 ratings)

Prep: 20 mins Cook: 15 mins


Makes 12
Take the classic strawberry, clotted cream and meringue combo and serve it on easy-to-make scones- irresistible

Nutrition and extra info

  • Freeze scones only

Nutrition: per scone

  • kcal373
  • fat18g
  • saturates11g
  • carbs48g
  • sugars25g
  • fibre2g
  • protein4g
  • salt0.7g
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  • 400g self-raising flour, plus extra for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g butter, cut into cubes



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp caster sugar, plus extra for sprinkling
  • 200ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 1 tsp vanilla extract
  • 5 tbsp milk, plus extra for brushing



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • good handful small strawberries, halved



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

  • small jar good strawberry jam



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

  • 2 meringue nests, crumbled into chunks
  • 200ml tub clotted cream


  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.

  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.

  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.

  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.

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Comments, questions and tips

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18th Apr, 2013
Could anybody please help me? Since I live in Europe (Germany) and self-raising flour is not available here, what can I do? Put more baking-powder in the flour? Thanks for your help in advance
Frantic Flapjack
24th Jun, 2012
I didn't make the full eton mess scones as I thought they would be way too sweet. I made the scones and served with clotted cream, strawberry jam and sliced fresh strawberries. They were lovely!!
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