Scones with strawberry compôte and clotted cream recipe
 A quick strawberry compôte turns these scones into a rather delicious afternoon tea. 225g/8oz self-raising flour1 tsp baking powderpinch salt25g/1oz caster sugar50g/1¾oz unsalted butter, softened150ml/5fl oz whole milk1 free-range egg, beaten for glazing 225g/8oz self-raising flour 1 tsp baking powder pinch salt 25g/1oz caster sugar 50g/1¾oz unsalted butter, softened 150ml/5fl oz whole milk 1 free-range egg, beaten for glazing 250g/9oz strawberries, hulled and cut in half100g/3½oz caster sugar 250g/9oz strawberries, hulled and cut in half 100g/3½oz caster sugar 100g/3½oz butter, softened250g/9oz clotted cream 100g/3½oz butter, softened 250g/9oz clotted cream Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray.Sift together the flour, baking powder and salt into a bowl. Stir in the sugar and add the butter. Using your fingertips, quickly rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. Add the milk, a little at a time, working to form a smooth dough. If possible, rest the dough for 5-15 minutes before rolling.Roll out the dough on a lightly floured work surface until 2cm/¾in thick. Using a 5cm/2in pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising.Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with flour for a matt finish.Place the scones on the baking tray and bake for 10-12 minutes, or until golden-brown. For the strawberry compôte, place the strawberries, sugar and 60ml/2fl oz water in a small saucepan and simmer for 5 minutes. Remove from the heat and set aside to cool and thicken.To serve, leave the scones to cool, then split in half and add butter, jam and clotted cream to serve. Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray. Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray. Sift together the flour, baking powder and salt into a bowl. Stir in the sugar and add the butter. Using your fingertips, quickly rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. Sift together the flour, baking powder and salt into a bowl. Stir in the sugar and add the butter. Using your fingertips, quickly rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. Add the milk, a little at a time, working to form a smooth dough. If possible, rest the dough for 5-15 minutes before rolling. Add the milk, a little at a time, working to form a smooth dough. If possible, rest the dough for 5-15 minutes before rolling. Roll out the dough on a lightly floured work surface until 2cm/¾in thick. Using a 5cm/2in pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising. Roll out the dough on a lightly floured work surface until 2cm/¾in thick. Using a 5cm/2in pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising. Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with flour for a matt finish. Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with flour for a matt finish. Place the scones on the baking tray and bake for 10-12 minutes, or until golden-brown. Place the scones on the baking tray and bake for 10-12 minutes, or until golden-brown. For the strawberry compôte, place the strawberries, sugar and 60ml/2fl oz water in a small saucepan and simmer for 5 minutes. Remove from the heat and set aside to cool and thicken. For the strawberry compôte, place the strawberries, sugar and 60ml/2fl oz water in a small saucepan and simmer for 5 minutes. Remove from the heat and set aside to cool and thicken. To serve, leave the scones to cool, then split in half and add butter, jam and clotted cream to serve. To serve, leave the scones to cool, then split in half and add butter, jam and clotted cream to serve. Recipe tips If you have a food processor or freestanding mixer, using butter and flour which has been chilled in the fridge will result in 'shorter' scones.