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Strawberry scone cakes
Strawberry scone cakes
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Indulge in strawberry scone cakes for a delightful afternoon treat.
Ingredients:
  • 200g butter, chilled, chopped
  • 300g self-raising flour
  • 6.00 gm baking powder
  • 75g caster sugar
  • 4.40 gm vanilla bean extract
  • 160ml buttermilk
  • 80g strawberries, hulled, chopped
  • 1 free range egg, lightly whisked
  • 300ml thickened cream
  • 12.00 gm icing sugar mixture
  • 2.20 gm vanilla bean extract, extra
  • 250g strawberries, extra, halved
Instructions:
  • Preheat your oven to 220C and generously grease a 12-hole muffin pan with 1/3 cup (80ml) capacity.
  • Combine butter, flour, baking powder, caster sugar, and vanilla in a food processor until mixture looks like coarse crumbs. Transfer to a bowl. Add buttermilk and chopped strawberries, mixing until combined. Turn dough out onto a floured surface, knead briefly, then shape into 12 balls. Flatten slightly, brush with egg, and bake until golden brown, about 12-13 mins. Cool on a wire rack for 2 mins before serving.
  • Whisk cream, icing sugar, and extra vanilla bean until soft peaks form, creating a luscious topping for the cakes with whipped cream and fresh strawberries.

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