Cherry Streusel Scones

Makes 12 scones Prep Time 20 minutes   Cook Time 10 minutes   Rated:


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I have been in Paris recently. (I can say this almost annually of late!) I love Paris and on this trip I made a special effort to get to Le Hotel Meurice and the very famous High Tea at The Dali restaurant there. Two sittings only, and don't you dare be late. What an amazing room. We are ushered in, there is a stunning display of glass cloches with the very beautiful work of renowned Pastry chef Cedric Grolet beneath. I didn't realise I needed to order the Rubics cube a week in advance or I would have ordered it, but we did get these scones! (Or at least something quite similar, which is really why this recipe is now on that high tea inspiration!) We are treated to a very elegant afternoon of dining. We all loved it, especially my 3 year old granddaughter who was particularly taken with the self opening ladies room facilities...but that is another story. Needless to say, when in Paris...On your list!

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Make sure you have jam that is cold and good to go. Make the scone dough and be ready to use it.


Line a muffin tray with paper or silicone cup cake liners. Divide the dough into 12 equal parts.


Preheat the oven to 180°C.


To form the scones, make each piece of dough into a ball in the palm of your hand, trying not to overwork the dough. Push a hole into the top of the ball and fill it with a decent amount of jam, maybe 2 teaspoons. Cover the jam with the dough making sure you have sealed the scone really well.


Place each complete sone into a cupcake liner or muffin tin. This will help the scone keep its shape even with the jam.


Prepare the streusel mix by placing all the ingredients into the Thermomix bowl. Blend *6 sec/speed 6. Sprinkle on top of each scone.


Bake 10-15 minutes, or until the streusel is golden brown and your kitchen smells like pure heaven!

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