Name: Eton mess scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 12
Cuisine: English
Ingredients: 400g self-raising flour plus extra for dusting; ¼ tsp salt; 1 tsp baking powder; 100g butter cut into cubes; 3 tbsp caster sugar plus extra for sprinkling; 200ml buttermilk; 1 tsp vanilla extract; 5 tbsp milk plus extra for brushing; good handful small strawberries halved; small jar good strawberry jam; 2 meringue nests , crumbled into chunks; 200ml tub clotted cream

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Eton mess scones

Eton mess scones

Sarah Cook

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Makes 12

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4 out of 5.1 ratingRate

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

Freezable (Freeze scones only)

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Ingredients

Nutrition

Units:

MetricUS

400g self-raising flour

plus extra for dusting
¼ tsp salt
1 tsp baking powder
100g butter

cut into cubes
3 tbsp caster sugar

plus extra for sprinkling
200ml buttermilk
1 tsp vanilla extract
5 tbsp milk

plus extra for brushing
good handful small strawberries

halved
small jar good strawberry

jam
2 meringue

nests , crumbled into chunks
200ml tub clotted cream

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Nutrition: per scone

kcal373
fat18g
saturates11g
carbs48g
sugars25g
fibre2g
protein4g
salt0.7g

low

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.

Recipe from Good Food magazine, May 2012

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A star rating of 4 out of 5.1 rating

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