makes
10
prep
10 minutes
cook
12 minutes
difficulty
Easy
makes
10
serves
preparation
10
minutes
cooking
12
minutes
difficulty
Easy
level
Stream free On Demand
The High Tea
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 cups plain flour
- 45 g butter, diced
- 2 tsp caster sugar
- 3 tsp baking powder
- 1 egg
- ½ cup milk
For the strawberry compote
- 200 g frozen strawberries
- 1 tsp sugar
- 1 tbsp water
For the cream
- 2 cups (500 ml) cream (at least 35% fat)
- 1 tbsp icing sugar
- 2 tsp vanilla extract
Chilling/freezing time: 1 hour
Instructions
- To make the scones, preheat the oven to 180˚C. Line a baking tray with baking paper. In a large mixing bowl, rub the diced butter into the flour until the mixture resembles fine breadcrumbs. Stir through the sugar and baking powder. Crack the egg into the bowl, pour over the milk and mix into a thick dough.
- On a well-floured surface, roll out the scone dough to about 3-4 cm thick, then cut with a round 4-6cm cutter. Transfer to the baking tray, then bake for 12-15 minutes, or until golden. Remove from the oven and allow to cool.
- While the scones are baking, make the cream. In the bowl of a stand mixer with the whisk attachment fitted, combine the ingredients, then beat on medium speed until the mixture reaches stiff peaks. Refrigerate until needed.
- To make the strawberry compote, combine the ingredients in a small saucepan and bring to a simmer. Cook until thickened and soft, but still retaining a chunky texture. Transfer to a medium bowl and allow to cool before using.
- Serve the scones with the strawberry compote and whipped cream.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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The High Tea
