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 1,325
printed 6

saved 0

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

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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

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