Scones with grilled strawberries and double cream
Chef Kane Pollard has put his twist on the traditional high tea scones.
Makes 4 serves
4 scones (we used Fleurieu Lavender Farm)
250g strawberries, tops pulled off
100g caster sugar
pinch of salt
double cream
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Preheat a scorching hot oven, ideally a pizza oven, to about 350C. If using a fan forced oven, set to 250C. Lay the strawberries on a metal tray. Bake until darkened on top – do not stir or move the strawberries around; we want to retain their shape. Remove the strawberries from the oven, sprinkle the caster sugar and salt over the top, then place the tray back in the oven for 20 seconds. Remove from the oven and allow the tray to cool to room temperature for 30 minutes, then place in the fridge for a further 30 minutes. The strawberries will weep their juices, and the retain their shape. Serve with warmed scones and ample double cream.
This recipe first appeared in the June 2026 issue of SALIFE magazine.
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