Strawberry Scone Fingers
Ingredients
To make the scones
- 510g self-raising flour
- 105g pure icing sugar
- 300mL Bulla Thickened Cream
- 100mL water
- plain flour, for dusting
To make the strawberry compote
- 300g fresh strawberries
- 20g caster sugar
- 5g vanilla bean paste
to serve
- 200mL Bulla Dollop Cream
Cooking Directions
- Preheat oven to 230˚C (210˚C fan-forced).
- For the scones, mix all the scone ingredients together in a bowl using a spatula.
- Place mixture on a bench lightly dusted with flour and knead gently.
- Leave to rest for 2-3 minutes.
- Roll the dough out to approximately 2.5cm thick and cut out rectangle shapes (4cm x 12cm) using a knife.
- Place scones onto a lightly greased tray and bake for 15 minutes. Allow to cool slightly.
- Meanwhile for the strawberry compote, dice the strawberries 1cm x 1cm and place into a saucepan with the sugar and vanilla bean paste.
- Cook on a low heat for 2-3 minutes until the sugar has dissolved.
- Strain and return the juice to the same saucepan. Simmer until you have a slightly thicker syrup. Allow to cool.
- Add the strained strawberries from earlier and toss them through the syrup.
- Serve the warm scones with a dollop of Bulla Dollop Cream and a drizzle of compote.