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Ingredients
For the Eton mess
| 1 punnets punnet | strawberries strawberry | ||
| 300 ml ml | double cream double cream | ||
| 3 | meringue nests
meringue nest (crushed into small chunks) |
To serve
| 6 | scones scone | ||
| strawberry jam strawberry jam |
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Create new shopping listEton mess scones
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Method
This hybrid dessert combines two British food traditions, Eton mess and jammy scones, into one delicious teatime treat, perfect to mark the Queen’s Jubilee! In terms of whether you assemble them jam or cream first, well, we'll leave that one up to you...
1 Hull the strawberries and dice into small chunks.
2 Whip the rich cream, using either a hand whisk or stand mixer, until stiff. Gently fold through two thirds of the strawberries and all the meringue for some crunch, mixing until well combined.
3 To assemble, slice the scones in half and spread with a thick layer of strawberry jam for a bit of stickiness. Divide the cream mixture between the scones and sprinkle over the remaining strawberries for a bit of bite. Top with the scone 'lid' and serve immediately.
