Devonshire Cream Tea Scone Sushi

An eastern inspired alternative to the classic British recipe.

  • 1 hour
  • Medium
  • Deserts
  • 4 Servings

Ingredients

  • Makes approx. 24
  • 250g Yutaka Sushi Rice
  • 330 ml Water
  • 1 tbs soft Brown Sugar
  • Strawberry Jam
  • 150 ml Double Cream, whipped
  • Icing Sugar

Directions

  1. Make up sushi rice as per the instructions on pack. Leave to one side for 30 mins and don't remove lid. Once cooled, add soft brown sugar to rice and mix thoroughly.
  2. Cover a large baking tray with baking parchment. Lightly grease a 4cm round cutter. Place the cutter on the baking tray, press approx 1 tbsp cooked sushi rice inside the ring and level it. Gently push the flattened rice down and release the ring. Repeat this until all the rice has been used. Chill.
  3. Spread one rice scone with a layer of jam and cream and top with a second rice scone. Repeat.
  4. Gently sieve icing sugar over tops of scones. Serve with fresh strawberries and a nice cup of tea.

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