Archive of BBC Food Recipes

Hot scone wedges with strawberry coulis and cream

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
Dietary Vegetarian
From Ready Steady Cook


  1. Preheat the oven to 225C/450F/Gas 7, with a flat baking sheet inside.

  2. In a food processor, pulse together the flour, cinnamon, caster sugar, and butter until just coming together as a dough, then transfer to a lightly floured board.

  3. Bring together with your hands and form into a ball and flatten. Cut into seven wedges, sprinkle with the extra sugar and place onto the preheated tray and bake for 15 minutes, or until golden and risen.

  4. For the coulis, place the strawberries and icing sugar into a clean food processor and blend to a smooth sauce.

  5. For the cream, mix together all of the cream ingredients in a bowl.

  6. To serve, pile the scones onto a large plate with a handful of fresh strawberries. Place the coulis and cream in separate bowls alongside.


For the scones

  • 500g/1lb 2oz self-raising flour
  • 1 tbsp cinnamon
  • 55g/2oz caster sugar, plus 1 tbsp caster sugar
  • 125g/4½oz butter, softened

For the coulis

  • 3 strawberries
  • 2 tbsp icing sugar

For the cream

  • 150ml/6fl oz double cream, whipped
  • 150ml/6fl oz mascarpone
  • 2 tbsp icing sugar
  • handful strawberries, to serve

Shopping List

Hot scone wedges with strawberry coulis and cream

Cooking ingredients

Dairy, eggs and chilled


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