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

105.5g

per serving

422.1 g total

Fat

71.2g

per serving

284.6 g total

Protein

14.6g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

Self-Rising Flour

Plus extra for dusting

Caster Sugar

tbsp

Caster Sugar

For sprinkling

tbsp

Icing Sugar

For coulis

tbsp

Icing Sugar

For cream

Dairy

125

Butter

Softened

150

Double Cream

Whipped

150

Mascarpone

Fruits

piece

Strawberry

For coulis

NutsSeeds

tbsp

Cinnamon

Method

Serve scones on a plate with fresh strawberries, coulis, and cream.

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.