prep: 20mins
cook: 15mins
serves: 12


  • scones ingredients:
  • 510g self-raising flour
  • 105g pure icing sugar
  • 300mL Bulla Thickened Cream
  • 100mL water
  • plain flour for dusting
  • strawberry compote ingredients:
  • 300g fresh strawberries
  • 20g caster sugar
  • 5g vanilla bean paste
  • 200mL Bulla Dollop Cream, to serve

Strawberry Scone Fingers


  1. Preheat oven to 230˚C (210˚C fan-forced).
  2. For the scones, mix all the scone ingredients together in a bowl using a spatula.
  3. Place mixture on a bench lightly dusted with flour and knead gently.
  4. Leave to rest for 2-3 minutes.
  5. Roll the dough out to approximately 2.5cm thick and cut out rectangle shapes (4cm x 12cm) using a knife.
  6. Place scones onto a lightly greased tray and bake for 15 minutes. Allow to cool slightly.
  7. Meanwhile for the strawberry compote, dice the strawberries 1cm x 1cm and place into a saucepan with the sugar and vanilla bean paste.
  8. Cook on a low heat for 2-3 minutes until the sugar has dissolved.
  9. Strain and return the juice to the same saucepan. Simmer until you have a slightly thicker syrup. Allow to cool.
  10. Add the strained strawberries from earlier and toss them through the syrup.
  11. Serve the warm scones with a dollop of Bulla Dollop Cream and a drizzle of compote.