Unicorn scones
Evie's winning cream tea scones made by Juliet Sear
This fun recipe has the addition of a rainbow-effect unicorn horn made from clotted cream. You have to use a whole pot to whip and pipe with, any less and it’s too difficult to do the piping. Any leftover can be saved in the fridge. You’ll need extra for filling the scones unless you prefer to pipe some of the rainbow effect cream in your scones!
17 ingredients
Prep 15 minutes
Cooking 12-15 minutes
Serves 8-10 people
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Ingredients
- You'll Need
- Baking sheet lined with parchment paper
- Cooling rack
- Bowls
- Butter knife & Spoons
- Plastic piping bag fitted with an open star nozzle (1M)
- Pastry brush
- Gel food colouring (pink, blue, green and yellow)
- For the Scones
- 130ml milk
- 1tsp Vanilla extract
- 250g self raising flour
- 1/2tsp baking powder
- pinch of salt
- 60g cold butter cubed
- 40g caster sugar
- To fill and decorate
- 227g Rodda's clotted cream to whip for the rainbow horns
- 227g Rodda's clotted cream for filling the scones
- 100g strawberry jam
Method
- Preheat the oven to 200 degrees and line a baking tray with parchment paper
- In a bowl, rub the flour and butter together until they resemble breadcrumbs, then mix in the sugar
- Make a well in the dry ingredients, pour in the milk and vanilla then bring together to form a soft dough
- Dust the surface with a little flour then roll out the dough to approx. 3cm thick and cut out rounds
- Place on the tray, brush with a little egg wash and bake for 12-15 mins until golden
- Leave to cool on a wire rack while you get your whipped cream and piping bag ready
- Once cooled, split and fill your scones with jam and top with clotted cream, then whip the cream, fill the bag and get piping!
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