British Summer Strawberry Scones & Breezy Strawberry Bellini - Chris Baber



• 225g M&S Organic Self Raising White Flour
• 1 tsp M&S Baking Powder
• 25g M&S Fairtrade Golden Caster Sugar
• 50g M&S British Unsalted Butter
• 150ml M&S Collection Cornish Creamery Whole Milk
• 1 M&S Large Free Range Egg
• M&S Collection Cornish Clotted Cream
• M&S Speciality Red Diamond Strawberries
• M&S Collection Cornish Clotted Cream
• M&S Jam


• Greaseproof paper
• Baking tray
• 3 bowls (2 large, 1 medium)
• Measuring jug
• Dough cutter
• Pastry brush


1. Preheat your oven to 220℃ then grease a baking tray with some butter.

2. Sift your flour and baking powder into a bowl then stir in the sugar. Add the remaining butter - rub in with your fingertips until it resembles fine breadcrumbs.

3. Pour in the milk part by party, working your hands into the mixture until you achieve a smooth dough – make sure not to overwork it! Then allow the dough to rest for 20 minutes.

4. Lightly flour a work-surface and roll out the dough until 2cm thick. Use a 5cm cutter to cut out the scones whilst avoiding a twisting action as you press as this can affect how your scones will rise.

5. Place your ready to bake scones onto the greased baking tray. Then, crack an egg into a bowl and whisk with a fork. Brush the top of each scone with a moderate amount of the beaten egg.

6. Bake for 10-12 minutes until golden and risen. Whilst these are baking, get a bowl and add a favourable amount of clotted cream with a splash of M&S British Strawberry Gin Liqueur to taste, and stir it through. Again, do not overwork this mixture.

7. When your scones are baked, serve them with the strawberry clotted cream. You can also add some strawberry jam and red diamond strawberries for additional flavour – your choice which goes first!



• 150g M&S Speciality Red Diamond Strawberries (leave some aside for decoration)
• 1 bottle (75cl) M&S Balfour Cuvée Rosé
• M&S British Strawberry Gin Liqueur (to your measure)


• A sharp knife
• Handheld blender
• Small pot (to contain the purée)
• Champagne flute


1. Remove the stems from the strawberries using a sharp knife, then slice them in half.

2. Place the strawberries into a blender or a food processor, and blend until it creates a completely smooth purée.

3. Place the purée in the fridge for at least 30 minutes to cool.

4. When you’re ready to serve, pour the chilled strawberry purée into a Champagne flute then add a big or little splash of the M&S Strawberry Gin liquor.

5. Top up with some Balfour Cuvée Rosé, and gently stir with a spoon. Top off your drink with some M&S red diamond strawberries – you’re now ready to serve!

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