Lemony Scones with Strawberry Compote

Recipe courtesy of Justine Simmons

Show: Rev Run's Sunday Suppers

Episode: The High Tea Low Down

Lemony Scones with Strawberry Compote

Name: Lemony Scones with Strawberry Compote
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 servings
Ingredients: 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

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Level: Intermediate

Total: 1 hr 30 min (includes cooling time)
Active: 30 min

Yield: 8 servings

Level: Intermediate

Total: 1 hr 30 min (includes cooling time)
Active: 30 min

Yield: 8 servings

Ingredients

Strawberry Compote:

1 pound strawberries, hulled and quartered

1/3 cup confectioners' sugar

1/4 teaspoon ground cinnamon

Scones:

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

Directions

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.