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Olive Oil Scones with Balsamic Strawberry Jam

No formal afternoon tea would be complete without a scone served with jam and cream. These tasty scones are made with olive oil, so there is no butter to “rub in” meaning they are even easier prepare. And for a special Italian twist the jam is made with a splash of balsamic vinegar. Delicious!

Prep Time: 30 mins
Cooking Time: 30 mins, plus cooling
12 people

Used in this recipe

Ingredients

For the jam

400g strawberries, halved or quartered if large
75g granulated sugar
2 tbsp Filippo Berio Balsamic Vinegar

For serving

Clotted cream or whipped double cream

For the scones

450g self-raising flour
2 tsp baking powder
50g caster sugar
100ml Filippo Berio Mild & Light Olive Oil
2 medium eggs
125ml milk, plus extra for brushing

Method

First make the jam, place the strawberries and sugar in a medium pan. Place over a medium heat, stirring occasionally until the sugar starts to dissolve and the strawberries release their juice. Boil for 5 minutes, then reduce the heat and stir in the balsamic vinegar. Simmer for a further 30 minutes until the mixture has reduced and thickened. Allow to cool for 15 minutes, then pour into a jar.
Preheat the oven to 220°C, Gas Mark 7. Lightly oil a large baking tray.
Put the flour, baking powder and sugar in a large bowl. Stir well to combine.
Crack the eggs into a measuring jug, then beat in the Filippo Berio Mild & Light Olive Oil and the milk. Stir the mixture into the flour and mix to a soft, sticky dough.
Turn out onto a lightly floured work surface, knead lightly and roll out to a rectangle about 2cm thick
Cut into as many rounds as possible with a fluted 6cm cutter and place them on the prepared baking tray. Brush the tops of the scones with a little extra milk.
Bake for 12-15 minutes, or until the scones are well risen and golden-brown. Transfer onto a wire rack to cool.
8 To serve, split the scones and serve with strawberry jam along with a good dollop of cream.

Balsamic Vinegar of Modena

From £3.49

Filippo Berio Balsamic Vinegar from Modena is smooth and flavoursome, with classic, light sweetness. Made from specially selected Modena grapes and aged in oak barrels according to tradition using the Solera method. Filippo Berio’s everyday balsamic contains 40% grape must- among the highest levels for an everyday Balsamic at a comparable price point and double the required minimum of 20%.