Strawberry Compote With Sugared Drop Scones
In this delightful recipe, ripe strawberries are transformed into a luscious compote with a hint of lemon and balsamic vinegar, creating a burst of flavor in every bite. Pair this vibrant strawberry compote with golden drop scones, cooked to perfection in clarified butter for a rich and delicious taste. Finish off this scrumptious dish with a sprinkle of sugar, a dollop of vanilla ice cream, and enjoy a cozy and inviting treat that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 500g ripe strawberries , hulled
- 4 tbsp caster sugar
- 2 tbsp lemon juice
- few drops balsamic vinegar (optional)
- 25g unsalted butter
- 140g self-raising flour
- pinch of fine salt
- 1 tbsp white caster sugar , plus extra for tossing
- 1 large egg
- 1 tsp vanilla extract
- 150ml semi-skimmed milk
- vanilla ice cream , to serve
Instructions
- Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.
- To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.
- Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.
- Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 332 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 60 grams carbohydrates
- Sugar Content: 35 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.7 milligram of sodium
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