Recipe courtesy of Justine Simmons
Lemony Scones with Strawberry Compote
1 hr 30 min
(includes cooling time)
30 min
8 servings
1 hr 30 min
(includes cooling time)
30 min
8 servings


Strawberry Compote:
  • 1 pound strawberries, hulled and quartered
  • 1/3 cup confectioners' sugar 
  • 1/4 teaspoon ground cinnamon 
  • 2 cups flour
  • 1/2 cup granulated sugar, plus about 1 tablespoon for dusting 
  • 1 tablespoon baking powder 
  • 1 1/2 teaspoons finely grated lemon zest 
  • 1/2 teaspoon kosher salt 
  • 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces 
  • 1/2 cup heavy cream 
  • 1 large egg, lightly beaten 
  • 1/2 teaspoon vanilla extract 
  • Clotted cream, for serving 


For the compote: Combine the strawberries, sugar, cinnamon and 1/4 cup water in a medium skillet. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer, stirring occasionally and coarsely mashing the berries with a spoon, until the strawberries are tender and the liquid has thickened, about 12 minutes. Transfer to a bowl and cool completely.

For the scones: Preheat the oven to 375 F. Line a rimmed baking sheet with parchment paper.

Pulse the flour, 1/2 cup sugar, baking powder, lemon zest and salt together in a food processor until well combined. Add the butter and pulse until the mixture resembles a coarse meal. Add the cream, egg and vanilla and pulse until the dough starts to come together. Turn the dough out onto a piece of parchment paper; gather it up and form it into a disc about 3/4-inch thick and 7 inches in diameter. Cut the disc into 8 triangles and transfer to the prepared baking sheet; sprinkle with the remaining 1 tablespoon sugar.

Bake until golden brown on the bottom and pale golden on top, about 15 minutes.

Serve the scones warm or room temperature, with clotted cream and strawberry compote.

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