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Eton mess scones

Eton mess scones

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  • 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
low insalt0.7g


  • 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


  • 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

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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