Serving size: Serves 10 or more
Cuisine type: British/Scottish/Irish
Cooking time: Less than 30 minutes
Course: Breakfast, Dessert, Snacks
Favourite flavours: Cakes/baking, Easy recipes

Try this twist on the classic Devonshire cream tea by substituting jam for fresh strawberry compote and using mascarpone in the cream. Yum!

INGREDIENTS

MAKES 12
PREP TIME 20 mins
COOKING TIME 10 mins

EQUIPMENT
Sieve; baking tray; baking paper; electric mixer; small mixing bowl; measuring jug; fork; large mixing bowl; wooden spoon; 5cm cookie cutter; small saucepan with lid; whisk; medium mixing bowl

1 egg
1 tbsp caster sugar
1⁄3 cup cream
1⁄3 cup milk
1¾ cups self-raising flour
1 tsp baking powder
Pinch of salt

Strawberry compote
500g strawberries, hulled and quartered
2 tbsp icing sugar
1 tsp vanilla extract
1 tbsp water

Mascarpone cream
250g mascarpone
150ml double cream
1 tbsp icing sugar, sieved
1 tsp vanilla extract

METHOD

1. Preheat oven to 240°C (220°C fan-forced). Line baking tray with baking paper.

2. Make scones Using electric mixer, beat egg and sugar in small bowl. In jug, stir together cream and milk with fork. Sieve flour, baking powder and salt into large bowl and make a well in centre. Pour egg and milk mixes into flour well (A). Stir together until just combined.

3. Turn dough onto lightly floured surface, pat to 2.5cm thick (B). Using cutter, cut scone rounds and place on prelined tray (C). Bake for 10 mins or until puffed and golden.

4. Make strawberry compote While scones are baking, place half the strawberries in pan with icing sugar, vanilla and water over medium heat (D). Cover and simmer for 4 mins, remove lid and continue to cook for 4 to 5 mins or until strawberries are soft and syrup has reduced slightly. Remove from heat, mash with fork before stirring through remaining strawberries (E).

5. Make cream Meanwhile, whisk together mascarpone, double cream, extra icing sugar and vanilla in bowl until slightly thickened.

6. Slice scones in half and serve warm topped with a generous dollop of mascarpone cream and warm or cooled strawberry compote. And don’t forget your pot of tea!