White Spelt Strawberry Shortcake Scones

Midway between cake and biscuit in texture, these rather special scones include strawberries that have been sliced and macerated in honey for several hours.

Recipe by Dame Clare Marriage.

Ingredients

200g strawberries
4 tbsp runny honey
250g Doves Farm Organic White Spelt Flour
1 tsp Doves Farm Bicarbonate of Soda
50g butter
1 egg
150ml double cream
Oil, for tray
Flour for dusting

Method

1. Slice the strawberries into a bowl, add the honey, stir to combine then cover and leave to macerate for at least an hour or overnight.
2. Preheat the oven 180°C, Fan 160°C, 350°F, Gas 4 and rub some oil around the inside of a large baking tray or insert a baking liner.
3. Measure the flour and bicarbonate of soda into a bowl, stir to combine and sieve into another bowl then sieve back into the original bowl to ensure the soda is well mixed.
4. Chop the butter into the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
5. Tip the macerated strawberries into a sieve standing over a bowl to drain the liquid.
6. Measure 100ml of strawberry liquid into a bowl, add the egg to the bowl and beat together then tip it into the mixing bowl and stir to make a soft mass of dough.
7. Lightly dust the work surface with flour, place the dough in the middle and dust it with flour and roll out until 1cm/⅜” inch thick.
8. Using a 5cm/2” inch round cookie cutter, press out circles of dough and transfer them to the baking tray. Gather up the off cuts, re-roll and cut out more circles.
9. Brush the tops with any remaining strawberry juice or water and bake for 12-14 minutes then transfer to a wire rack to cool.
10. Beat the cream until thick then stir in the drained macerated strawberries.
11. Cut the scones in half and divide the strawberry cream between the bases. Replace the scone tops.