ETON MESS SCONES
MAKES 12 PREP 15 MINS COOK 15 MINS
250g strawberries, sliced 1 tbsp icing sugar, sifted 2 cups self-raising flour 30g butter, chopped ½ cup buttermilk, plus a little extra, to brush ½ cup water roughly crushed meringues, chopped pistachios, to serve
VANILLA ROSE CREAM
300ml thickened cream 1 tbsp icing sugar 2 tsp vanilla bean paste 1 tsp rosewater essence pink food colouring
1 In a bowl, combine strawberries and icing sugar. Set aside 30 mins.
2 Preheat oven to 220°C. Lightly grease an oven tray.
3 Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.
4 Make a well in centre of flour. Pour in combined buttermilk and water all at once. Using a butter knife, mix quickly to a soft, sticky dough. Don’t over-mix.
5 Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 4.5cm cutter.
6 Place close together on prepared tray. Brush with a little extra milk. Bake 15 mins or until scones sound hollow when tapped. Cool scones on a wire rack.
7 VANILLA ROSE CREAM
In a large bowl, using an electric mixer, beat cream, icing sugar, vanilla and rosewater until soft peaks. Swirl a little pink food colouring through cream (don’t over-mix) and transfer to a piping bag fitted with a fluted nozzle.
8 Split scones in half, top with sliced strawberries and vanilla rose cream. Sprinkle with crushed meringues and chopped pistachios to serve.