1 Coles Brand Australian Free Range Egg, lightly whisked
300ml thickened cream
1 tbs icing sugar mixture
½ tsp vanilla bean extract, extra
250g strawberries, extra, halved
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Method
Step 1
Preheat oven to 220°C. Grease a 12-hole, 1/3 cup (80ml) muffin pan.
Step 2
Process butter, flour, baking powder, caster sugar and vanilla in a food processor until mixture resembles coarse crumbs. Transfer to a bowl. Using a round-bladed knife, stir in buttermilk and chopped strawberries until mixture just comes together. Place dough on a lightly floured surface. Knead 2 or 3 times. Roll mixture into 12 balls and place one ball in each of the prepared holes. Press to flatten slightly. Brush with egg. Bake for 12-13 mins or until risen and golden. Stand 2 mins. Transfer to a wire rack to cool.
Step 3
Whisk cream, icing sugar and extra vanilla bean until soft peaks form. Top cakes with whipped cream and strawberries.
1 Coles Brand Australian Free Range Egg, lightly whisked
300ml thickened cream
1 tbs icing sugar mixture
½ tsp vanilla bean extract, extra
250g strawberries, extra, halved
Description
Perfect for afternoon tea, these easy scone cakes are the ultimate crowd-pleasers. They’re fresh, creamy and above all delicious.
Method
Step 1
Preheat oven to 220°C. Grease a 12-hole, 1/3 cup (80ml) muffin pan.
Step 2
Process butter, flour, baking powder, caster sugar and vanilla in a food processor until mixture resembles coarse crumbs. Transfer to a bowl. Using a round-bladed knife, stir in buttermilk and chopped strawberries until mixture just comes together. Place dough on a lightly floured surface. Knead 2 or 3 times. Roll mixture into 12 balls and place one ball in each of the prepared holes. Press to flatten slightly. Brush with egg. Bake for 12-13 mins or until risen and golden. Stand 2 mins. Transfer to a wire rack to cool.
Step 3
Whisk cream, icing sugar and extra vanilla bean until soft peaks form. Top cakes with whipped cream and strawberries.
