Name: Strawberry vanilla scones with chantilly cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Strawberry vanilla scones; 2 cup self-raising flour; 125 gram strawberries, chopped; 1 tablespoon caster sugar; 1/2 cup cream; 1/2 cup milk; 1 teaspoon vanilla extract; Chantilly cream; 300 millilitre carton thickened cream; 2 teaspoon icing sugar; 1 teaspoon vanilla extract

Strawberry vanilla scones with chantilly cream

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Makes 12 Item

Prep

10M

Cook

15M

Total

25M

Ingredients

Strawberry vanilla scones

2 cup self-raising flour

125 gram strawberries, chopped

1 tablespoon caster sugar

1/2 cup cream

1/2 cup milk

1 teaspoon vanilla extract

Chantilly cream

300 millilitre carton thickened cream

2 teaspoon icing sugar

1 teaspoon vanilla extract

Method

1.Preheat oven to 200°C. Line a baking tray with baking paper.

2.Sift flour into a large bowl. Stir in strawberries and sugar.

3.Make a well in the centre of the mixture and add combined cream, milk and vanilla. Using a bread-and-butter knife, mix quickly to a soft, sticky dough. Do not over-mix.

4.Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2.5cm thick. Using a 5cm scone cutter, cut scones from dough. Gently press remaining dough together and repeat.

5.Place scones close together on the prepared tray. Bake for 12-15 minutes until scones are golden and sound hollow when tapped. Cover with a clean tea towel and cool on tray for 10 minutes.

6.For the chantilly cream, beat the cream in a bowl, using an electric mixer, until it begins to thicken. Add sugar and vanilla. Beat until soft peaks form. Cover and chill. Serve with scones.

Handle scone dough very lightly – it’s the secret to success.
Note

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Ingredients

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