Strawberry scone cakes

Strawberry scone cakes


Strawberry scone cakes

The ingredient of Strawberry scone cakes

  1. 200g butter, chilled, chopped
  2. 2 cups (300g) self-elevating flour
  3. 1 1/2 teaspoon baking powder
  4. 1/3 cup (75g) caster sugar
  5. 1 teaspoon vanilla bean extract
  6. 2/three cup (160ml) buttermilk
  7. 80g strawberries, hulled, chopped
  8. 1 Coles Brand Australian free variety egg, lightly whisked
  9. 300ml thickened cream
  10. 1 tablespoon icing sugar mixture
  11. half of teaspoon vanilla bean extract, more
  12. 250g strawberries, greater, halved

The instruction how to make Strawberry scone cakes

  1. Preheat oven to 220C. Grease a 12-hole, 1/3 cup (80ml) muffin pan.
  2. Process butter, flour, baking powder, caster sugar and vanilla in a meals processor till aggregate resembles coarse crumbs. Transfer to a bowl. Using a round-bladed knife, stir in buttermilk and chopped strawberries till combination simply comes together. Place dough on a lightly floured floor. Knead 2 or three instances. Roll combination into 12 balls and region one ball in each of the prepared holes. Press to flatten slightly. Brush with egg. Bake for 12-thirteen mins or until risen and golden. Stand 2 mins. Transfer to a cord rack to cool.
  3. Whisk cream, icing sugar and further vanilla bean till tender peaks shape. Top desserts with whipped cream and strawberries.

Nutritions of Strawberry scone cakes



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