225g/8oz plain flour
2½ tsp baking powder
50g/1¾oz butter
4 tbsp caster sugar
25g/1oz couscous
1 egg
1 tsp vanilla essence
100ml/3½fl oz milk, plus extra for brushing
100g/1¾oz caster sugar
25g/1oz butter
100ml/3fl oz red wine
30ml/1 fl oz rum
125g/4½oz strawberries, halved
150ml/5fl oz double cream, whipped
Preheat the oven to 200C/400F/Gas 6.
To make the vanilla couscous scones, mix the scone ingredients together in a food processor to form a soft dough.
Roll out and use a medium-sized round cutter to cut out six scones.
Place onto a baking tray and brush with milk.
Place into the oven and cook for about 15 minutes.
Meanwhile, make the strawberry jam. Place the sugar, butter, red wine and rum into a saucepan and reduce for around 5-6 minutes to form a thick glaze.
Add the strawberries to the glaze and stir to coat.
Remove the scones from the oven and serve warm with the jam and whipped cream.
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