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Pens Sans Summer Cup is bursting with ripe summer fruits and red berries - perfect with Trewithen Dairy's luxurious Cornish clotted cream.
You can even use shop-bought scones and titivate them if you haven't time to bake your own.
Ingredients
For the scones
350g Self-raising flour, sieved
Pinch of salt
100g Trewithen Dairy unsalted butter
110ml Trewithen Dairy whole milk
1 Egg, beaten
For the topping
150g Frozen strawberries
2tbsp Caster sugar
50ml Pens Sans Summer Cup
Garnish
Fresh strawberries
Mint leaves
Cucumber, sliced
Trewithen Dairy Cornish clotted cream
Method
Start with the scones. Preheat the oven to 190c. Grease and line two baking trays.
Using your fingertips, rub the butter into the flour to create fine breadcrumbs. Stream the milk in slowly, using a cold knife to gently mix until it just forms a dough. Wrap in cling film and chill for 20 minutes while you make the strawberry topping.
Place the frozen strawberries and a splash of water in a saucepan over a medium heat, allowing them to break down. At this point, add a measure of summer cup and caster sugar. Continue to stir for a couple of minutes until it has reduced down slightly. Remove from the heat and chill.
Back to the scones. On a lightly floured surface, roll the dough out to a thickness of 2cm and cut into rounds with a cutter. Don't twist them out of the cutter, otherwise they will warp in the oven.
Place on the baking trays, before brushing the tops with the beaten egg. Bake for 12 minutes until slightly golden. Remove from the oven and allow to cool on a wire rack.
To serve, smother with strawberry sauce, a generous spoonful of Cornish clotted cream and garnish with strawberries, cucumber and mint. Enjoy with a large jug of Pen Sans summer cup filled with appropriately delicious and refreshing summery botanicals. Divine!