Split while still warm, a scone opens its steaming crumb to clotted cream and Maison Perrotte’s Mariguette strawberry jam, where bright acidity and wild woodland notes meet natural sweetness.
Makes 8 · 20 min + 15 min baking
- Rub 1/4 cup (55 g) cold butter into 2 cups (250 g) flour mixed with 1 tbsp baking powder, 2 tbsp sugar and a pinch of salt.
- Stir in 2/3 cup (160 ml) cold milk to form a soft dough, pat it out 1 inch (2.5 cm) thick and cut out 8 rounds.
- Brush the tops with milk and bake at 425°F (220°C) for 12 to 15 minutes, until risen and golden.
- Serve warm, split open, with clotted cream or thick crème fraîche and a generous spoonful of the Mariguette strawberry jam.
The star of this recipe: Mariguette Strawberry Jam, by Maison Perrotte.
