- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 373
- Fat Content: 18g
- Saturated Fat Content: 11g
- Carbohydrate Content: 48g
- Sugar Content: 25g
- Fiber Content: 2g
- Protein Content: 4g
- Sodium Content: 0.7g
Eton mess scones
- self-raising-flour - 400g self-raising flour, plus extra for dusting
- salt - 1/4 tsp salt
- baking-powder - 1 tsp baking powder
- butter - 100g butter, cut into cubes
- caster-sugar - 3 tbsp caster sugar, plus extra for sprinkling
- buttermilk - 200ml buttermilk
- vanilla-extract - 1 tsp vanilla extract
- milk - 5 tbsp milk, plus extra for brushing
- strawberry - good handful small strawberries, halved
- strawberry - small jar good strawberry jam
- meringue - 2 meringue nests, crumbled into chunks
- clotted-cream - 200ml tub clotted cream
- 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.
- 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.
- 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.
- 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.
Retro cake recipe for 4 – 8 people, takes only 15 mins; recipe has self-raising flour, salt, baking powder, butter, caster sugar, buttermilk, vanilla extract, milk, strawberry, strawberry, meringue and clotted cream.