toodle.
Websites
Competitions Time
Competitions Whale
Directive Watch
FlyPigeonFly
Sheffield Gigs
Strike Calendar
Toodle
Other Projects
Amazingly Fresh Deals
Recipe Search
Maps
Historic Pubs
Places
Open Source Projects
Hot Scone Wedges with Strawberry Coulis and Cream
Sweet cinnamon scone wedges served warm with a fresh strawberry sauce and a mascarpone cream blend.
Baking
Vegetarian
Dessert
Scones
Strawberry
Cream Tea
Estimated Nutrition
Calories
1120.6
kcal / serving
4482.4 kcal total
Carbs
105.5
g
per serving
422.1 g total
Fat
71.2
g
per serving
284.6 g total
Protein
14.6
g
per serving
58.2 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
500
g
Self-Raising Flour
Plus extra for dusting
55
g
Caster Sugar
1
tbsp
Caster Sugar
For sprinkling
2
tbsp
Icing Sugar
For coulis
2
tbsp
Icing Sugar
For cream
Dairy
125
g
Butter
Softened
150
ml
Double Cream
Whipped
150
ml
Mascarpone
Fruits
3
piece
Strawberries
For coulis
1
handful
Strawberries
To serve
NutsSeeds
1
tbsp
Cinnamon
Method
1
Preheat the oven to 225°C with a flat baking sheet inside.
2
Pulse flour, cinnamon, caster sugar, and butter in a processor into a dough.
3
Transfer dough to a floured board, form a ball, and flatten.
4
Cut into seven wedges and sprinkle with extra sugar.
5
Place wedges on the hot tray and bake for 15 minutes until golden.
6
Blend strawberries and icing sugar in a processor until smooth.
7
Mix double cream, mascarpone, and icing sugar in a bowl.
8
Serve scones on a plate with fresh strawberries, coulis, and cream.