Scones and clotted cream trifle pots
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Scones and clotted cream trifle pots
These easy ‘cream tea’-inspired pots are a perfect summer pud
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
682Kcal
Fat
43gr
Saturates
27gr
Carbs
62gr
Sugars
28gr
Fibre
3gr
Protein
8gr
Salt
0.6gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 1 x 400g pack frozen red berry mix or a mix of fresh red berries
- juice of 1 lemon
- 4 tbsp caster sugar
- 4 All Butter scones
- 3 tbsp sherry mixed with 1 tbsp clear honey or Cornish mead, or apple juice
- 1 x 500ml carton Taste the Difference vanilla custard
- 1 x 227g tub clotted cream
Step by step
- Put the fruits with the lemon juice and sugar in a pan and cook over a low heat until the fruits are lightly stewed, about 5 minutes. Lift the fruit out into a dish and set aside. Bring the juices to the boil for a minute or two until they are starting to look syrupy and are reduced by about half. Pour over the fruit and leave to cool.
- Roughly break up each scone and divide between 6 individual dessert glasses, and pour over a little of the honey-sherry mix. Spoon over the cooled fruit mixture followed by a layer of custard. Top with a dollop of clotted cream.
