Strawberry Lemongrass and Vanilla Jam – Eton Mess Scone

 

200g strawberries, washed, hulled and quartered.

1 lemongrass stalk, bruised

1 vanilla bean pod

180g Jam Sugar

 

250g plain flour

1 heaped tsp baking powder

Pinch of salt

1 tbsp Caster Sugar

60g chilled butter

120ml to 140ml milk

200ml cream

1 tsp vanilla extract

3 tbsp icing sugar

100g chopped strawberries

3 to 4 meringue nests

 

Edible flowers, to decorate

Add the strawberries, lemongrass stalk, vanilla bean pod and jam sugar, bring to the boil, starting it on a medium heat and stirring from time to time.

Increase the heat and then boil rapidly for 4 minutes, stirring from time to time. remove the lemongrass stalk. Leave to cool slightly before spooning into a sterilised jar and seal. You can take out the vanilla bean pod at any time.

Preheat the oven to 220°C/ 200°C/ gas 7.

Sift all the dry ingredients together. Rub in the chilled butter until the mixture resembles fine breadcrumbs.

Make a well in the centre and add most of the milk. Mix to a soft dough adding all of the milk if required.

Turn out onto a floured surface and knead lightly. Roll out to about 2 ½ cm thick.

Dip a 3cm cutter into flour and cut the dough into rounds.

Place scones on a floured baking tray, glaze with the beaten egg and dip the tops into sugar. Place immediately into the oven to bake for about 12 minutes to 15 minutes. The scones should have risen and have a golden top.

Leave to cool.

Pour the cream into a bowl, add the vanilla extract, icing sugar and whisk until stiff.

Fold in the strawberries.

Crush the meringues and fold in.

To assemble, open the scones. Place on a cake stand.

Spoon flavoured cream onto the bottom half of the scones.

Dollop a spoonful of the jam on top.

Decorate with edible flowers and place the top of the scone just on the side of each assembled scone.