| Crumble | Mix all ingredients with the use of a paddle attachment for 1 minute on low speed, then continue to mix on medium speed until mixture comes together. Pass through a sieve, grate or process with food processor. Place on lined baking tray and bake at 175°C-180°C (347°F-356°F) until golden brown. |
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| Scone | Mix Flour, EZ Scone and shortening (or butter) in mixer for 2 minutes on low speed with paddle attachment. Add water and mix on low speed for 45 seconds, then 45 seconds on medium speed. Add frozen chopped strawberries (lightly tossed in flour) and mix only until combined. Roll out onto a lightly floured bench and cut into triangular shape. For a less sweet alternative, spray or brush an even coat of Sunset Glaze before baking the scones for an extra shine. Bake at 200°C (392°F) for approximately 15 minutes in rack oven for 70 gram scones. |
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| Filling | In a bowl, swirl the two fillings together. Fill a pastry bag fitted with an injection tip. Once scones are baked and cooled, fill each with 30% of its weight. | |
| Decoration | Heat Puratop White N Shiny Icing to 40°C- 45°C (104°F-113°F), then dip scone in icing and top with crumble. |
Complexity level:
Whether you are on the go or having brunch with friends, this strawberry cheesecake scone is a sure treat. The taste of strawberries combined with the smoothness of the cheesecake filling adds that burst of fresh flavour to the scrumptious scones.
These scones can be frozen then baked off and decorated when needed.
