Per Serving:
- Calories: 343
- Fibre: 1 g
- Total carbs: 27 g
- Sugars: 15 g
- Total fat: 24 g
- Saturated fat: 15 g
- Protein: 4 g
Scone cheesecake
All the flavours of your favourite afternoon tea bake, this strawberry scone cheesecake is going to be your new favourite dessert.
By Ailsa Burt
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Yields:
10 - 12 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
343
Ingredients
200g (7oz) self-raising flour
50g (2oz) butter
- 2 Tbsp.
caster sugar
50g (2oz) sultanas
- 75 ml
(3 fl oz) milk
- 1
medium egg, beaten
FOR THE FILLING
150g (5oz) clotted cream
360g cream cheese
- 100 g
icing sugar
- 100 ml
double cream
- 150 g
strawberry jam
FOR DECORATING
- 100
100g (3 ½oz) fresh strawberries, optional
Directions
- Step 1
Preheat the oven to 220°C (200°C fan) mark 7. Grease and line a 20.5cm (8in) springform cake tin with baking parchment.
- Step 2
In a large bowl rub together the flour and butter until it resembles breadcrumbs. Alternatively, pulse both in a food processor. Stir in the sugar, sultanas and a large pinch of salt. Working quickly, stir in the milk. When it starts to come together turn out onto a lightly floured surface and bring together into a 23cm round.
- Step 3
Place into the lined tin. Brush all over the top with the egg. Bake in the oven for 20min until golden and risen. Remove and leave to cool completely.
- Step 4
Meanwhile mix together the clotted cheese and cream cheese and icing sugar. Gently whisk in the double cream. Spoon on top of the cooled scone and put into the fridge to set for at least 5hr.
- Step 5
When ready to serve, remove from fridge and dollop over the jam. Remove from the tin and serve with fresh strawberries if you like.
- Step 1
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