Vic­to­ria Scone Cake

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6 Vic­to­ria Scone Cake

SERVES 8 PREP 20 min­utes + cool­ing COOK 15 min­utes COST 90� a serve

1 quan­tity Ba­sic Scones (recipe, p64)

+ 1 cup frozen rasp­ber­ries, thawed

+ 1½ ta­ble­spoons ic­ing sugar, plus ex­tra, to dust + ¾ cup thick­ened cream, whipped

1 Pre­heat oven to 200ºC/180ºC fan-forced. Grease and line base and sides of a 20cm (base mea­sure­ment) round cake pan with bak­ing paper. Make Ba­sic Scones to end of step 2.

2 Turn out onto a clean cold work sur­face; briefly knead. Pat out to a 2cm-thick disc. Us­ing a floured 5cm round cookie cut­ter,

cut scones from dough. Place scones, side by side, press­ing to­gether, to cover base of pre­pared pan.

3 Bake for 12 min­utes or un­til scones sound hol­low when lightly tapped. Trans­fer to a wire rack to cool.

4 Com­bine rasp­ber­ries and ic­ing sugar in a small bowl. Split each scone in half. Place base of each scone on a serv­ing plate. Spread with cream. Top with rasp­berry mix­ture. Top with scone tops. Serve dusted with ex­tra ic­ing sugar.

7 Ap­ple & Spice Scones

MAKES 8 PREP 20 min­utes COOK 15 min­utes COST 95� each

1 quan­tity Ba­sic Scones (recipe, p64)

+ 1/3 cup al­mond meal (ground al­monds)

+ 1 red-skinned ap­ple, grated, plus 1 ex­tra, sliced + 1 tea­spoon all­spice + 2 ta­ble­spoons honey, warmed + Vanilla cus­tard, to serve

1 Pre­heat oven to 200ºC/180ºC fan-forced. Make Ba­sic Scones as recipe di­rects, re­duc­ing self-rais­ing flour to 12/3 cups, adding al­mond meal, grated ap­ple and all­spice at the end of step 3.

2 Top each scone with a slice of ap­ple; brush with honey. Bake scones for 12 min­utes or un­til scones sound hol­low when lightly tapped. Serve with cus­tard.

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