1. Preheat the oven to 200°C (390°F). Line a cast iron skillet (Ø 24cm)* or a round baking tin of the same size with baking parchment, lightly grease it, and then set it aside.

2. Combine spelt flour, sugar, baking powder, and salt in a large bowl. In a separate bowl mix the buttermilk, cream, sparkling water, and lemon paste. Pour these wet ingredients into the bowl with the dry ingredients and mix with a spoon or similar until the dough starts to hold together. There should be no visible dry spots, but be careful not to overwork the dough.

3. Place half of the dough in the cast iron skillet or baking tin and press down to create a disc, then spread the strawberry compote or diced strawberries evenly on top, leaving the edges clear. Shape the remaining dough into a round disc, place it on top of the filling, and press the edges together slightly. Cut the dough into eight wedges using a large, sharp knife. Brush the scones with a little extra heavy cream and bake for about 30–35 minutes – or until a wooden skewer inserted into the scones comes out clean. Take the scones out of the oven and let them cool down on a wire rack.

4. For the glaze, gradually add lemon juice to the confectioners‘ sugar and mix in to get a glaze that is not too runny. Brush the scones with the glaze, sprinkle with some crumbled freeze-dried strawberries (optional), and let the glaze set.