Strawberry scone cakes

Step 1

Preheat oven to 220C. Grease a 12-hole, 1/3 cup (80ml) muffin pan.

Step 2

Process butter, flour, baking powder, caster sugar and vanilla in a food processor until mixture resembles coarse crumbs. Transfer to a bowl. Using a round-bladed knife, stir in buttermilk and chopped strawberries until mixture just comes together. Place dough on a lightly floured surface. Knead 2 or 3 times. Roll mixture into 12 balls and place one ball in each of the prepared holes. Press to flatten slightly. Brush with egg. Bake for 12-13 mins or until risen and golden. Stand 2 mins. Transfer to a wire rack to cool.

Step 3

Whisk cream, icing sugar and extra vanilla bean until soft peaks form. Top cakes with whipped cream and strawberries.