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This healthy, fast and easy to make baked scone cake recipe makes a great lunch or dinner side dish or main course for all ages. Tastes wonderful accompanying a meat main course. This recipe serves 4 and is a thirty minute meal.
INGREDIENTS:
1 large and thick round unsweetened scone
1 cup roast quail leftovers, diced
1/8 cup grated lime rind
1 cup thick cream
1 tsp. gooseberry jelly
1 cup lime juice
1 cup cream cheese, softened
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend quail leftovers, cream, gooseberry jelly, lime juice and cream cheese until smooth. Fold in grated lime rind.
Cut scone in half horizontally. Spoon on quail mixture and spread across evenly like filling a cake. Press on scone lid firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
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