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Hot Scone Wedges with Strawberry Coulis and Cream

Sweet cinnamon scone wedges served warm with a fresh strawberry sauce and a mascarpone cream blend.

BakingVegetarianDessertSconesStrawberryCream Tea

Estimated Nutrition

Per Serving Total
Calories 1120.6 kcals 4482.4 kcals
Carbohydrates 105.5 grams 422.1 grams
Fat 71.2 grams 284.6 grams
Protein 14.6 grams 58.2 grams
Cook Time
15 mins
Produces
4 people
Allergies
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

Steps

  • Preheat the oven to 225°C with a flat baking sheet inside.
  • Pulse flour, cinnamon, caster sugar, and butter in a processor into a dough.
  • Transfer dough to a floured board, form a ball, and flatten.
  • Cut into seven wedges and sprinkle with extra sugar.
  • Place wedges on the hot tray and bake for 15 minutes until golden.
  • Blend strawberries and icing sugar in a processor until smooth.
  • Mix double cream, mascarpone, and icing sugar in a bowl.
  • Serve scones on a plate with fresh strawberries, coulis, and cream.