Strawberry scone cakes

Strawberry scone cakes


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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