Recipe: Mini Vanilla Scones with Roasted Strawberries

Ingredients

Mini Scones:

• 300g self-raising flour
• ¼ tsp salt
• 70g unsalted butter, diced
• 60g caster sugar
• 1 small egg
• 190g buttermilkor Natural yogurt
• ½ tsp vanilla extract
• 1 tbsp milk

Roasted strawberries:

• Approx. 250g strawberries, cut into 3 pieces per scone
• 75g caster or brown sugar

To Serve:

• 200g clotted cream or thick whipped cream

Allergens highlighted in Bold

Preheat the oven to CircoTherm® 190°C and line a baking tray with baking parchment. Place the flour, salt and butter into a large bowl and rub together with your fingertips until the mix resembles breadcrumbs. Stir in the sugar.

Whisk the egg in a small bowl using a fork. Pour all but 1 tablespoon of the egg into the flour mixture (this is for glazing the scones later).

Add in three-quarters of the buttermilk and the vanilla extract and use a round ended knife to work the mixture together. Add the rest of the buttermilk and work in gently until you have a soft, slightly sticky dough.

Place the dough onto a floured surface and flatten it out with your hands so that it's about 2 ½ cm thick. Use a round, 5cm diameter cutter dipped in flour (to prevent it sticking) to cut out the scones. Gather any leftover dough, gently rework and cut out the rest of the scones until all the dough is used. You should get about 20 scones.

Place the scones onto the prepared baking tray. Mix the reserved 1 tablespoon of egg with the splash of milk and brush the tops only with this mix and place in the oven for 11-13 minutes until golden brown. Remove from the oven, leave to cool.

Next place the cut strawberries in a single layer on a baking try that has been lined with parchment. Sprinkle over the sugar and place in the oven (still CircoTherm® 160°C) for 5 minutes, until they are starting to release their juices. Remove from the oven and leave to cool.

Slice the scones in half. Spoon the cream onto the bottom halves and place 3 pieces of the roasted strawberries on top of the cream. Place the tops of the scones on top and serve.