Strawberry scone cakes

Strawberry scone cakes

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For the unmovable afternoon treat, wish one of these delicious strawberry scone cakes.

The ingredient of Strawberry scone cakes

  1. 200g butter, chilled, chopped
  2. 2 cups (300g) self-raising flour
  3. 1 1/2 tsp baking powder
  4. 1/3 cup (75g) caster sugar
  5. 1 tsp vanilla bean extract
  6. 2/3 cup (160ml) buttermilk
  7. 80g strawberries, hulled, chopped
  8. 1 Coles Brand Australian exonerate range egg, lightly whisked
  9. 300ml thickened cream
  10. 1 tbsp icing sugar incorporation combination
  11. 1/2 tsp vanilla bean extract, further
  12. 250g strawberries, extra, 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 food processor until blend resembles Gross crumbs. Transfer to a bowl. Using a round-bladed knife, rouse in buttermilk and chopped strawberries until fusion just comes together. Place dough re a lightly floured surface. Knead 2 or 3 times. Roll fusion into 12 balls and place one ball in each of the prepared holes. Press to flatten slightly. Brush following egg. Bake for 12-13 mins or until risen and golden. Stand 2 mins. Transfer to a wire rack to cool.
  3. campaign cream, icing sugar and other vanilla bean until soft peaks form. summit zenith cakes following whipped cream and strawberries.

Nutritions of Strawberry scone cakes

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