How To Make Strawberry Compote with Sugared Drop Scones
A sweet and tangy strawberry compote served with fluffy sugared drop scones.
Serves:
Ingredients
- 2 cups strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
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In a saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and release their juices, about 10 minutes. Remove from heat and let cool.
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In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
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Heat a lightly greased skillet or griddle over medium heat. Drop spoonfuls of batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with remaining batter.
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Serve the strawberry compote over the sugared drop scones and dust with powdered sugar.
Nutrition
- Calories : 251kcal
- Total Fat : 4g
- Saturated Fat : 2g
- Cholesterol : 10mg
- Sodium : 197mg
- Total Carbohydrates : 49g
- Dietary Fiber : 3g
- Sugar : 20g
- Protein : 5g
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