Steven Croucher, Vic's & The Vine

Scone, Jam & Cream

Deep fried clotted cream ice-cream in a scone crumb, macerated strawberries & strawberry gel



  • 2 Scoops Clotted cream ice cream
  • 2 Plain scones
  • 2 Eggs
  • 1/2 Punnet Strawberries
  • 1/2 lime Juice and zest of 1/2
  • 1/2 tsp Arrowroot or cornflour
  • 2 tbs Caster Sugar
  • Whipped vanilla cream (optional)



  1. Blend the scones to a fine crumb in a food blender
  2. Whisk the 2 eggs together
  3. Scoop the ice cream, pass through the egg mix
  4. Now into the scone crumb, repeat 3 times.
  5. This ensures the coating is thick enough to prevent the ice cream escaping
  6. Once fully coated, place back in the freezer
  7. Dice the strawberries depending on size, place in a bowl
  8. Macerate them with half the sugar and the lime, leave to soften
  9. Slice the rest of the strawberries place in a pan with the rest of the sugar and a splash of water.
  10. Cook until completely softened, add ½ teaspoon of Cornflour or Arrowroot (mixed with water) to thicken
  11. Blend until smooth and allow to cool
  12. Remove any liquid form the macerated strawberries and fold in the gel
  13. Place in the middle of the plate
  14. Carefully lower the ice cream straight into a fryer or pan set up for deep frying.
  15. Cook for 1 minute until the crumb is golden, carefully remove and pat dry
  16. Place in centre of plate , garnish with more strawberry gel drizzled around
  17. Add some mint leaves and whipped vanilla cream( optional)
  18. Serve immediately