STRAWBERRY SCONES
(Makes 8)
225g plain flour, plus extra for dusting 75g wholemeal plain flour 1tbsp baking powder 50g unsalted butter, chilled and cut into chunks, plus extra for greasing 125ml rice milk 85ml milk For the topping: 500g fresh strawberries, hulled and thinly sliced 2tsp balsamic vinegar 1/4tsp ground black pepper 300ml whipping cream Preheat the oven to 220C/200C fan/gas mark 7. Lightly grease a baking sheet with a little butter.
Mix both flours and the baking powder together in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs (you can pulse the ingredients in a food processor if you prefer). Pour in the rice milk and milk. Stir everything together, then get your hands in and knead the mixture into a dough.
Roll out the dough on a worktop, well dusted with flour, to a thickness of about 3cm. Use a 6cm cookie cutter to cut out eight rounds, re-rolling the trimmings as necessary, and place them on the baking sheet. Bake for 15 minutes until well-risen and browned.
To make the topping, stir the strawberry slices, vinegar and pepper together in a saucepan over a medium heat for five minutes, taking care not to let the mixture boil.
Once the strawberries have become softened and translucent, and have released some of their juices, remove the pan from the heat and leave everything to cool. Whip the cream until it forms soft peaks.
Serve the scones cut in half, with each side topped by a dollop of whipped cream and a serving of the balsamic strawberries.