SLAB SCONE WITH STRAWBERRIES
This recipe turns an afternoon tea staple into a perfect summertime dessert. I have kept the clotted cream, but used macerated strawberries instead of the traditional jam.
Serves 8-10
For the slab scone l 500g (1lb 2oz) self-raising
flour, plus extra for dusting l 1½tsp baking powder l 50g (1¾oz) caster sugar l ½tsp fine sea salt l Finely grated zest of 1 large
lemon l 150g (5½oz) unsalted
butter, chilled and diced l 120ml (4fl oz) whole milk,
plus an extra splash l 4 large eggs, beaten, with
1 egg beaten separately l 2tbsp demerara sugar
For the topping l 400g (14oz) fresh strawberries, hulled and halved l 25g (1oz) caster sugar l ½tsp vanilla bean paste l 340g (11¾oz) clotted cream
(or whipped cream)
Preheat the oven to 190°C/fan 170°C/gas 5. Line the base of a 23cm x 33cm baking tin with baking parchment, with some excess hanging over the longer sides of the tin. For the scone, mix the flour, baking powder, sugar, salt and lemon zest in a bowl, then rub in the butter until it resembles coarse breadcrumbs, with a few larger pieces remaining. Make a well in the middle and pour in the milk and three of the beaten eggs, stirring to form a soft but not sticky dough.
Tip the dough out on to a lightly floured work surface. Press or roll into a 23cm x 33cm rectangle and transfer to the prepared tin. Beat the remaining egg with the extra splash of milk to form an egg wash, and brush over the top of the scone. Sprinkle liberally with the demerara sugar. Bake for 20-25 minutes, until golden brown. Set aside to cool completely in the tin.
For the topping, put the strawberries in a bowl and sprinkle with the sugar and vanilla paste, stirring briefly. Leave for 30 minutes to 1 hour, until the sugar has dissolved. Once cool, remove the scone from the tin. Spread the clotted (or whipped) cream all over and then top with the strawberries, drizzling any syrup that is left in the bottom of the bowl all over. Cut into portions and serve.
This is best served on the day it’s made, and soon after assembling.