Fruity Scone Dessert

Instead of clotted cream, use double cream and lots of fruit.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Makes 8 Prep: 15 min Cook: 15 min

Ingredients

Self raising flour 250g
Granulated sugar 2.5 tbsp
Butter 60g
Egg 1
Yogurt 50g
Milk 1 tbsp
Double cream 200ml
Granulated sugar 2 tbsp
Vanilla extract 1 tsp
Berries as you like
Icing sugar as required

Method

1
Sieve the flour and sugar into a large bowl.
2
Add the cold diced butter and rub with the flour and sugar.
3
Make a crumble mixture by rubbing between the palms.
4
Add the egg, yogurt and milk and mix lightly.
5
Combine into a light dough, wrap in cling film and keep in the fridge for 30 minutes.
6
Remove the cling film and place the dough on a floured chopping board. Roll out and fold over and roll again until it's 2cm thick.
7
Cut out scone shapes with a cookie cutter (or tin). Re-roll leftover dough and cut again until it's all used up.
8
Bake in a preheated oven 180C for 12 minutes.
9
Add the sugar and vanilla extract to the double cream in a bowl and whisk for a minute to stiff peaks.
10
Cut the scones in half and spread each with the cream filling from Step 9. Garnish with the berries on top.
11
Dust with the icing sugar before serving.
12
I used this McDougall's self raising flour, it has baking powder already in it.

Tips & Note

●Remember to use well-chilled firm butter to get a good texture to the scone

Fruity Scone Dessert

Instead of clotted cream, use double cream and lots of fruit.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Makes 8

Prep: 15 min

Cook: 15 min

Ingredients

Self raising flour 250g
Granulated sugar 2.5 tbsp
Butter 60g
Egg 1
Yogurt 50g
Milk 1 tbsp
Double cream 200ml
Granulated sugar 2 tbsp
Vanilla extract 1 tsp
Berries as you like
Icing sugar as required

Fruity Scone Dessert

Recipe ID :1937 Posted on 15 JUN 2016

Makes 8

Prep 15min
Cook 15min
views 5,963
printed 42

saved 0

Instead of clotted cream, use double cream and lots of fruit.

Share

Ingredients

Print Ingredients Email Ingredients
250g
2.5 tbsp
60g
1
50g
1 tbsp
200ml
2 tbsp
1 tsp
as you like
as required

Method

Prep
15min
Cook
15min
1
Sieve the flour and sugar into a large bowl.
2
Add the cold diced butter and rub with the flour and sugar.
3
Make a crumble mixture by rubbing between the palms.
4
Add the egg, yogurt and milk and mix lightly.
5
Combine into a light dough, wrap in cling film and keep in the fridge for 30 minutes.
6
Remove the cling film and place the dough on a floured chopping board. Roll out and fold over and roll again until it's 2cm thick.
7
Cut out scone shapes with a cookie cutter (or tin). Re-roll leftover dough and cut again until it's all used up.
8
Bake in a preheated oven 180C for 12 minutes.
9
Add the sugar and vanilla extract to the double cream in a bowl and whisk for a minute to stiff peaks.
10
Cut the scones in half and spread each with the cream filling from Step 9. Garnish with the berries on top.
11
Dust with the icing sugar before serving.
12
I used this McDougall's self raising flour, it has baking powder already in it.

Tips & Note

●Remember to use well-chilled firm butter to get a good texture to the scone

HOME
Deepseafish
I’ve got 100 recipes!

DEEPSEAFISH
Step into my kitchen!
The wedges are almost Indian style with mixed herbs and crushed chilli.
Potatoes, Salt (for boiling), Sauce:, Crushed chilli, Mixed herbs, Garlic, Olive oil, Salt, Pepper
HOME
It's a trendy side dish you often see in restaurants, but it's essentially a potato gratin.
Maris Piper potatoes, Garlic, Salt, Pepper, Nutmeg, Milk, Double cream, Grated cheese
HOME
Chop the vegetables, add water and olive oil and blend - so simple but so delicious!
Ripe tomatoes (medium), Piquillo pepper, Green pepper, Onion, Cucumber, Garlic, Baguette or bread slice, Water, Salt & pepper, Vinegar, Extra virgin olive oil, Cumin powder, Croutons (optional), Basil leaves
HOME
Aubergine & pork - a match made in heaven.
Aubergine (medium), Pork fillet or loin, Romano pepper, Ginger, Soy sauce, Mirin, Vegetable oil
HOME
It's easy peasy using any sauces you have in the cupboard.
Worcester sauce, Tomato ketchup, Oyster sauce, Soy sauce (optional)
HOME
Not a professional version, but a simple one mixing cooked rice and sushi vinegar.
Cooked rice, Sushi vinegar
HOME

Similar Recipe

Prince William loves lamb burgers! Add teriyaki sauce to make them Japanese.
Minced lamb, Tofu, Shiso herbs, Ginger, Onion, Egg, Soy sauce, Mirin, Water, Vegetables for garnish
Take out the inside of a baguette and stuff with cheese and bacon - it's so satisfying!
Bacon rashers, Vegetable oil, Egg, Cottage cheese, Cheddar cheese, Parmigiano reggiano, Pepper, Spring onions, Baguettes (small)
Julia
HOME
Nice and crispy using all butter puff pastry. Nice and tasty with chocolate!
Puff pastry sheet, Bananas, Chocolate chips (milk), Melted butter, Egg yolk, Granulated sugar, Cinnamon powder, Icing sugar (to dust)
Tobuchan
HOME
Make a custard in the microwave to save time - vol au vents are usually for savoury fillings, but give this a try!
Custard filling:, A, Egg (medium), Cornstarch (sieved), Sugar, Milk (fat free), Vanilla bean paste or vanilla extract, B, Double cream, Pastry:, Puff pastry sheet, Beaten egg
Yukiko
PRO
Present in a cool glass dessert dish to make it really appealing.
Cream cheese tub, Caster sugar, Lemon juice, Plain yogurt, Gelatine sheets, Milk, Creme de Cassis, Summer fruits, Garnish:, Chocolate digestive biscuits, Jam, Mint leaves
Mizue
PRO
Instant Danish pastry teatime treat using strawberry jam!
Puff pastry sheet, Granulated sugar, Strawberry jam, Fresh strawberries, Melted butter, Water
cookbuzz
PRO

All New Recipes

A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil