Prosecco strawberry compote and spelt scone recipe
Strawberries are the superfood of summer. These juicy fruits are bursting with skin-boosting vitamin C and healthy antioxidants to help us look and feel our best. This celebratory spelt scone recipe with an indulgent Prosecco and strawberry compote is perfect for get-togethers with your loved ones.
Strawberries are good internal cleansers and can even help some health conditions. The renowned Swedish botanist Linnaeus reputedly cured his own arthritis by fasting on strawberries alone. The great thing about the summer is that home-grown punnets pile high in every greengrocer and local fruits grown in their own season tend to contain fewer chemical residues than those flown in from afar. When buying, look for the plumpest, firmest, brightest fruit with their dark green stalks still on.
We’ve decided to opt for spelt flour to create this delicious spelt scone recipe. Not only does spelt flour provide a nutty flavour, it’s also a good source of iron and magnesium. Magnesium is an important contributor to bone health. Those with a higher intake of this important mineral are likely to benefit from higher bone mineral density. This is an important factor in reducing our risk of fractures and osteoporosis – issues we become increasingly concerned about as we age.
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- Strawberries are bursting with skin-boosting vitamin C and healthy antioxidants
- They are also a good source of iron, vital for energy levels and maintaining a healthy immune system
For the scones
- 250g wholemeal spelt
- 2 tsp baking powder
- 2 tsp sugar
- 1/4 tsp salt
- 75g butter, cubed
- 2 large eggs
- 130ml full-fat milk
For the compote
- 700g strawberries (British ideally)
- 200ml Prosecco
- 1/2 lemon, juice and zest
- 2-3 tbsp honey, to taste
- Clotted cream
To make the scones
- Pre-heat the oven to 190°C/350°F/gas mark 4. Mix the flour, baking powder, sugar and salt in a medium sized bowl.
- Add the butter to the bowl and gently rub it into the mixture until you have a crumb-like texture with no lumps.
- Mix one egg and the milk together then make a well in the centre of the flour mixture and pour in the mixed egg and milk, gently stirring the ingredients together with a fork. Add a little more our if the mixture is loose.
- Carefully remove the dough from the bowl and place on a floured surface. Roll out the dough to around 2cm thick and using a 6cm cutter (you can also use the rim of a glass) press out the scones.
- Carefully place each scone on a non- stick baking tray, or a tray lined with baking parchment. Beat the second egg and brush each scone with it. Sprinkle a little sugar over the top and bake for approximately 15 minutes until the scones have risen and are golden.
To make the compote
- De-stalk and roughly chop the strawberries. Place them in a saucepan over a medium heat and pour in the Prosecco. Stir well, then turn down the heat to medium-low and simmer for an hour or so until it thickens.
- While it’s cooking, stir occasionally and add the lemon juice and zest, and honey to taste after about 30 minutes. When it’s just about done, turn up the heat to medium and let it bubble for a final few minutes before turning off the heat and letting it cool.
- Serve with your spelt scones and clotted cream.
Note: British strawberries are available May – October. Opt for organic if you can or find a nearby pick-your-own farm.