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For the compote

For the drop scones

Nutrition: per serving

  • kcal332
  • fat8g
  • saturates4g
  • carbs60g
  • sugars35g
  • fibre3g
  • protein7g
  • salt0.7g
    low

Method

  • step 1

    Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.

  • step 2

    To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.

  • step 3

    Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.

  • step 4

    Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.

Recipe from Good Food magazine, June 2012

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.8 out of 5.8 ratings
maggiebleksley avatar

maggiebleksley

Looks like a great recipe, but how does anyone manage to prepare strawberry compote AND drop scones in only five minutes?

fionajones12

question

Can this be frozen please? Many thanks

robduncan

question

I used this recipe to make the compote 2 weeks ago and found it too liquid and it did not thicken. Are you sure its 4 TABLESPOONS of sugar and 2 TABLESPOONS of lemon juice? It was more like a soup. I have today tried another recipe with one lemon and 1/4 cup of sugar and same of water plus a little…

goodfoodteam avatar
goodfoodteam

The compote should be quite loose and runny, not set like a jam, the quantities given are correct but you could adapt the recipe if you like.

lizleicester

A star rating of 3 out of 5.

OK but not as good with the vanilla essence in my opinion so next time I'll use another recipe and leave it out. Served them with mixed berries and melted white chocolate.

maggiebleksley avatar
maggiebleksley

It says vanilla extract in the recipe, not vanilla essence. They are not the same. Vanilla essence is synthetic and made with little or no vanilla.

tumtumtoo

A star rating of 5 out of 5.

This is such an easy drop scone recipe. I make them often for my kids and mostly just serve them with fresh fruit. Gorgeous either way.

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