Cherry Streusel Scones
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 here...call 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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Need
-
Scones
- 1 Batch Easy Soda Cream Scones ready to roll Recipe
- Whole Cherry Jam as needed or another jam of choice Recipe
-
Struesel
- 50 Grams dark brown sugar
- 50 Grams unsalted butter cubed BUY
- 50 Grams Desiccated Coconut
- 2 Teaspoons vanilla bean paste BUY
- Pinches pink salt flakes BUY
Do
- 1
Make sure you have jam that is cold and good to go. Make the scone dough and be ready to use it.
- 2
Line a muffin tray with paper or silicone cup cake liners. Divide the dough into 12 equal parts.
- 3
Preheat the oven to 180°C.
- 4
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.
- 5
Place each complete sone into a cupcake liner or muffin tin. This will help the scone keep its shape even with the jam.
- 6
Prepare the streusel mix by placing all the ingredients into the Thermomix bowl. Blend *6 sec/speed 6. Sprinkle on top of each scone.
- 7
Bake 10-15 minutes, or until the streusel is golden brown and your kitchen smells like pure heaven!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
