Afternoon Tea Scone Cheesecake | Good Housekeeping UK
- 5 years ago
All the flavours of your favourite afternoon tea bake, this strawberry scone cheesecake is going to be your new favourite dessert.
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 ml (3 ½ fl oz) double cream
150g (5oz) strawberry jam
FOR DECORATING
100 100g (3 ½oz) fresh strawberries, optional
Directions
Preheat the oven to 220°C (200°C fan) mark 7. Grease and line a 20.5cm (8in) springform cake tin with baking parchment.
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.
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.
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.
When ready to serve, remove from fridge and dollop over the jam. Remove from the tin and serve with fresh strawberries if you like.
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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 ml (3 ½ fl oz) double cream
150g (5oz) strawberry jam
FOR DECORATING
100 100g (3 ½oz) fresh strawberries, optional
Directions
Preheat the oven to 220°C (200°C fan) mark 7. Grease and line a 20.5cm (8in) springform cake tin with baking parchment.
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.
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.
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.
When ready to serve, remove from fridge and dollop over the jam. Remove from the tin and serve with fresh strawberries if you like.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi