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Scones and Cream

scones after

Scones and Cream

Recipe by Natalie Peters
75g Castor sugar
85g Butter
1 egg
375g Flour
15g baking powder
2,5ml Vanilla essence
125ml clover sour cream
100ml milk

For Chantilly Cream
250ml Clover fresh cream
20ml castor sugar
5ml Vanilla essence

For egg wash
1 egg
20ml water
pinch of salt


  • Sift dry ingredients in a bowl
  • Add butter and rub in till bread crumb consistency
  • Whisk egg, Vanilla, cream and milk together
  • Gradually add to dry ingredient while mixing oil soft dough form
  • Do not over work dough
  • Empty out on floured surface
  • Roll dough to 2 cm thickness and cut out rounds
  • Place on a greased baking tray
  • Mix egg wash ingredient and egg wash scones tops and rest for 10min in fridge
  • Bake for 12 min at 160 C

For Chantilly Cream

  • Add all ingredients in a bowl and whip up cream till stiff peaks.
  • Once scones come out the oven serve with strawberry and apricot jam topped with Chantilly Cream

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