Featuring the best brioche fruit tart you’ll ever taste, a cherry cake that’s ideal as a mid-morning snack, salted caramel chocolate brownies and a strawberries-and-cream-topped slab of scone cake

British folk can’t agree on how to pronounce the word “scone”, or even whether the jam or cream should go on first, so this slab scone will be sacrilege for some. I love it, though, because it turns a dainty afternoon tea staple into a perfect summertime dessert. Of course, I have kept the clotted cream – it is, after all, one of the best-tasting things in the world. For the topping, however, I’ve lightened things up a tad by using fresh macerated strawberries with a hint of vanilla instead of the more traditional jam.

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