150 g icing sugar + 1 tsp for the clotted cream + extra for garnish
1 tbsp. honey
½ tsp cinnamon
500 g flour
25 g baking powder
4 tbsp crème fraîche
4 tbsp mascarpone
250 g white chocolate
100 ml cream
Salt
Kitchen tools
Blender or hand blender
Mixer
Ice cream scoop
Baking paper
Preparation method
Preheat the oven to 180 °C.
Peel 4 kiwis and purée them in the mixer or with the hand blender until smooth. Put the purée and the jam sugar in a saucepan and bring to the boil. Leave to simmer on a low heat for 3 minutes. Leave to cool.
Beat 2 eggs with the butter, milk, icing sugar, honey and cinnamon with the mixer into a smooth batter. Add the flour, baking powder and a pinch of salt. Use an ice cream scoop to form equal balls. Place each ball a baking tray lined with baking paper. Beat the remaining egg and brush the top with the egg. Bake the scones in the middle of the oven for about 12 minutes until golden brown and cooked. Cool on a wire rack.
In the meantime, make the clotted cream by mixing the crème fraîche, mascarpone and a teaspoon of icing sugar.
Melt the chocolate au bain-marie. Stir in the cream. Halve the scones and brush one half with the clotted cream, then add the kiwi jam. Stack the scones in a pyramid. Pour the melted chocolate over the top. Peel the remaining kiwis and slice the flesh into cubes. Decorate with the pyramid of scones with the kiwi cubes and sprinkle with extra icing sugar.
