Strawberry and Almond Split


  • 1 lb / 455 g firm ripe strawberries
  • 1 tbsp orange liqueur
  • 2 tbsp icing sugar
  • 8 oz / 230 g plain flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 3 oz / 85 g unsalted butter
  • ¼ pt / 140 ml soured milk
  • milk for brushing
  • 1 oz / 30 g flaked almonds
  • ¼ pt / 140 ml double cream
  • ¼ pt / 140 ml whipping cream
  • icing sugar for dusting


Hull the strawberries and slice into a dish. Sprinkle on the orange liqueur, and sift up to a tablespoon of icing sugar on to them, less if they are very sweet and ripe. Mix the dry ingredients in a bowl or food processor, including the rest of the icing sugar. Rub the butter into the flour and stir in enough milk to form a firm dough. Knead lightly and roll out into a circle about ¾ in / 2 cm thick and 6–7 in / 15–18 cm in diameter. Place it on a buttered and floured baking sheet, brush the top with milk, and scatter on the flaked almonds, pressing them down lightly. Bake in a preheated oven at 200°C / 400°F / Mark 6 for 12–15 minutes, covering it loosely with buttered paper after 5 minutes to stop the nuts burning. Cool the scone on a wire rack, and then split it horizontally in two.

Drain the strawberry juices into a bowl, add the double and whipping cream, and whisk until firm peaks are formed. Spread half the cream on one half of the scone, arrange the sliced strawberries on top, and spread the rest of the cream over them. Place the other half of the scone on top, dust with a little icing sugar, and then serve.