Recipe: Winter scones topping ideas

scone-topping-436

Try this delicious and quick winter scone topping if you need a little fruity indulgence with a difference.

Method:

Preheat your oven to 200C.

Cut the plums in two, discard the stones and place them in a dish, flesh up. Place a mandarin segment in each then pour the juice of the pressed one on top.

Mix the sugar and cinnamon. Sprinkle this onto the fruit. Place the star anise on top of each plum/tangerine. Put in the oven for 20 mins.

Whisk your whipping cream until it takes on a chantilly consistency. Add the vanilla paste gently, just enough to create a marbled effect. Keep in the fridge until serving time.

In a saucepan, make your caramel – you just need enough water to moisten your remaining 50g of sugar. Take it off the heat when it is a light blonde colour and dip the tangerine segments (that fondue set will come in handy but a fork will work as well). Let them dry a few seconds in the air then place on baking paper until solid.

Time to indulge. Warm the scones a few seconds, cut in two (in that order or the heart will dry out). Add a generous spoonful of cream on each half, top with either plum or tangerine.

The little extra? A drizzle of maple syrup.

Ingredients:

4 Genesis Crafty scones

4 ripe plums

1 tsp ground cinnamon

8 star anises

4 tangerines - 3 peeled, one juiced

150ml whipping cream (very cold)

3 tsp vanilla paste

70g sugar

Recipe created for Genesis Crafty by lifestyle blogger Coralie Grassin of Teatime in Wonderland

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