You’ll Need:

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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!

Directions

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  1. Preheat oven to 200°C (fan)
  2. Sift baking powder and flour into a bowl and add salt, lightly mix
  3. Add butter and rub in with hands until you have coarse breadcrumbs
  4. Stir in sugar and sultanas
  5. Make a well and add warm (NOT HOT) milk, vanilla and lemon juice
  6. Combine until a sticky dough begins to form
  7. Tip into a greased and lined springform and press in firmly
  8. Brush with egg wash
  9. Bake at 200°C (fan) for 20 minutes
  10. Remove from oven and place on a cooling rack. Leave to cool completely
  11. Meanwhile make the cheesecake filling; first whip up 300ml cream using a hand whisk until it becomes stiff and set aside
  12. Whisk together the cream cheese, vanilla and 125g icing sugar
  13. Gently fold in the whipped cream and pour the mixture on top of the cooled scone base
  14. (Optional – but highly recommended!) Add tablespoons of jam and use a toothpick to swirl it around
  15. Refrigerate for at least 4 hours, the longer the better!
  16. Whip up the remaining cream with the remaining icing sugar and pipe on top, adding strawberries too if you like!

Top Tips:

  • 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