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- We love these silicone utensils – they come in lots of colours to suit every kitchen!
- A decent hand whisk – which always comes in handy! We love this Kenwood one because it’s powerful and stores away neatly!
- Mixing bowls – we use these glass ones as they’re very durable, but we also recommend these stackable stainless steel ones with airtight lids and these plastic nesting ones!
- A springform tin – we used a 21cm (8 inches) one in this recipe! We also recommend this set of 3 so you have multiple sizes for different recipes! (Also check out our Giant Scone recipe for another springform use!)
- Digital scales to weigh everything out super accurately!
- Piping bags and nozzles – we love this nozzle set, and you can either use disposable piping bags – we use these super durable, recyclable ones – or reusable ones like the ones that come with the nozzles!
Directions0/0 steps made
- Preheat oven to 200°C (fan)
- Sift baking powder and flour into a bowl and add salt, lightly mix
- Add butter and rub in with hands until you have coarse breadcrumbs
- Stir in sugar and sultanas
- Make a well and add warm (NOT HOT) milk, vanilla and lemon juice
- Combine until a sticky dough begins to form
- Tip into a greased and lined springform and press in firmly
- Brush with egg wash
- Bake at 200°C (fan) for 20 minutes
- Remove from oven and place on a cooling rack. Leave to cool completely
- Meanwhile make the cheesecake filling; first whip up 300ml cream using a hand whisk until it becomes stiff and set aside
- Whisk together the cream cheese, vanilla and 125g icing sugar
- Gently fold in the whipped cream and pour the mixture on top of the cooled scone base
- (Optional – but highly recommended!) Add tablespoons of jam and use a toothpick to swirl it around
- Refrigerate for at least 4 hours, the longer the better!
- Whip up the remaining cream with the remaining icing sugar and pipe on top, adding strawberries too if you like!
- Make sure your butter is nice and cold for this recipe, or you won’t get a nice firm dough! You can also cut the butter into little cubes, but we find grating is easier, quicker, and gets the best results!
- Make sure your milk is just warm, and not too hot; it shouldn’t be anywhere near boiling
- You can use milk to brush on the scone if you don’t have/can’t eat egg
- Check your scone is cooked through by tapping the top – it should make a hollow sound – and inserting a skewer into the centre – it should come out clean, with no raw dough on it
- Make sure your scone base is fully cooled before adding the cheesecake filling
- Always sieve your icing sugar before using