Strawberry and Chamomile Scones
Dylan created this dish for Great British Bake Off ™ Series 15. This Fix-It reconstruction keeps the restaurant-minded concept the judges praised — pickled strawberries and chamomile against cool clotted cream — while correcting the tough crumb, faint strawberry and lost chamomile they flagged. Paul Hollywood crowned Dylan the flavour king of the series, and this elevated take on the classic cream tea shows why. Tender, fragrant and unmistakably strawberry, it finally lets every element land.
- Time: 105 min
Source: Relaxed Recipes
Ingredients
- FOR THE CHAMOMILE-INFUSED CREAM
- Heavy/double cream — 120 ml
- Loose chamomile flowers — 3 g
- FOR THE QUICK PICKLED STRAWBERRIES
- Rice vinegar — 30 ml
- Caster sugar — 12 g
- Loose chamomile flowers — 1 g
- Ripe strawberries, hulled and quartered — 120 g
- FOR THE ROASTED-STRAWBERRY COMPOTE
- Strawberries, halved — 150 g
- Caster sugar — 25 g
- Lemon juice — 5 ml
- FOR THE SCONE DOUGH
- Self-raising flour — 250 g
- Baking powder — 5 g
- Caster sugar — 40 g
- Fine salt — 1.5 g
- Freeze-dried strawberry powder — 15 g
- Cold unsalted butter, grated — 70 g
- Cold buttermilk — 120 ml
- Chamomile-infused cream — 60 ml
- Egg, for egg wash — 1
- TO SERVE
- Clotted cream — 120 g
- Reserved pickled strawberries and a little syrup
- EQUIPMENT
- Digital scales
- Small saucepan
- Fine sieve or muslin
- Large mixing bowl and box grater
- cm plain sharp cutter
- Baking sheet and baking parchment
- Pastry brush
- Wire cooling rack
- Sterilised small jar