Scones and clotted cream trifle pots recipe | Sainsbury`s Magazine
Desserts don't come more British than this. Our scones and clotted cream trifle pots recipe makes six delightful summer puddings, perfect for entertaining. Plus, they take just 20 minutes to whip up.
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
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