ETON MESS SCONES

Woman’s Day (Australia) - - Food To Love -

MAKES 12 PREP 15 MINS COOK 15 MINS

250g straw­ber­ries, sliced 1 tbsp ic­ing sugar, sifted 2 cups self-rais­ing flour 30g but­ter, chopped ½ cup but­ter­milk, plus a lit­tle ex­tra, to brush ½ cup wa­ter roughly crushed meringues, chopped pis­ta­chios, to serve

VANILLA ROSE CREAM

300ml thick­ened cream 1 tbsp ic­ing sugar 2 tsp vanilla bean paste 1 tsp rose­wa­ter essence pink food colour­ing

1 In a bowl, com­bine straw­ber­ries and ic­ing sugar. Set aside 30 mins.

2 Pre­heat oven to 220°C. Lightly grease an oven tray.

3 Sift flour into a large bowl. Add but­ter. Rub in lightly us­ing fin­ger­tips.

4 Make a well in cen­tre of flour. Pour in com­bined but­ter­milk and wa­ter all at once. Us­ing a but­ter knife, mix quickly to a soft, sticky dough. Don’t over-mix.

5 Turn onto a lightly floured sur­face. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into rounds us­ing a floured 4.5cm cut­ter.

6 Place close to­gether on pre­pared tray. Brush with a lit­tle ex­tra milk. Bake 15 mins or un­til scones sound hol­low when tapped. Cool scones on a wire rack.

7 VANILLA ROSE CREAM

In a large bowl, us­ing an elec­tric mixer, beat cream, ic­ing sugar, vanilla and rose­wa­ter un­til soft peaks. Swirl a lit­tle pink food colour­ing through cream (don’t over-mix) and trans­fer to a pip­ing bag fit­ted with a fluted noz­zle.

8 Split scones in half, top with sliced straw­ber­ries and vanilla rose cream. Sprin­kle with crushed meringues and chopped pis­ta­chios to serve.

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