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