A delicious Italian twist on a teatime treat, this simple recipe creates a classic scone with Filippo Berio's Mild and Light olive oil. Pair with a generous spoonful of luscious Balsamic strawberry jam for a sweet and tangy flavour profile that forms a lighter and more fragrant bite.
Ingredients400g strawberries, halved or quartered if large 75g granulated sugar | MethodFirst make the jam, place the strawberries and sugar in a medium pan. Place over a medium heat, stirring occasionally until the sugar starts to dissolve and the strawberries release their juice. Boil for 5 minutes, then reduce the heat and stir in the Filippo Berio Balsamic vinegar. Simmer for a further 30 minutes until the mixture has reduced and thickened. Allow to cool for 15 minutes, then pour into a jar. |
Scones
Ingredients450g self-raising flour 2 tsp baking powder 50g caster sugar 100ml Filippo Berio Mild & Light olive oil 2 medium eggs 125ml milk, plus extra for brushing | MethodPreheat the oven to 220°C, Gas Mark 7. Lightly oil a large baking tray. Put the flour, baking powder and sugar in a large bowl. Stir well to combine. Crack the eggs into a measuring jug, then beat in the Filippo Berio Mild & Light olive oil and the milk. Stir the mixture into the flour and mix to a soft, sticky dough. Turn out onto a lightly floured work surface, knead lightly and roll out to a rectangle about 2cm thick. Cut into as many rounds as possible with a fluted 6cm cutter and place them on the prepared baking tray. Brush the tops of the scones with a little extra milk. Bake for 12-15 minutes, or until the scones are well risen and golden-brown. Transfer onto a wire rack to cool. |
Assembly
IngredientsClotted cream or whipped double cream | MethodSlice the cooled scones in half. Fill with Balsamic jam and a cream of your choice. |
Recipe courtesy of Filippo Berio.
