Fruit Cones Recipes

Steps:

• In a small bowl, combine the nectarines, whole strawberries and blueberries. In another bowl, combine the mashed strawberries, ginger and cinnamon. Fold in whipped topping. , Fill each waffle cone with 1/4 cup fruit mixture; top with 2 tablespoons whipped topping mixture. Repeat layers. Serve immediately.

Steps:

• Pulse frozen fruit and salt in a food processor until smooth. Add agave and lime juice (if using mango) or just agave (if using kiwi); pulse until thoroughly combined. Transfer to a freezer-safe container, cover surface, and freeze until firm, at least 2 hours and up to 1 week.
• Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water; let cool slightly. Dip tops of cones in melted chocolate and sprinkle with candies, nuts, or a combination. Freeze until set, at least 5 minutes and up to 1 day.
• Temper purees in refrigerator until slightly softened, about 15 minutes. Scoop into cones, spoon magic shell over top, and serve immediately.

Steps:

• Combine blueberries and strawberries together in a bowl. Spoon half of the berries into ice cream cone and add 1 tablespoon whipped topping. Repeat layering with remaining half of berries and remaining 1 tablespoon whipped topping. Top with sprinkles.

Steps:

• Place 3/4 cup of the fruit in each cone. Sprinkle each with 1 teaspoon honey and 1 teaspoon granola. Serve immediately.

Steps:

• Fill each cone with about 3/4 cup fruit; enough to fill to the rim.
• Drizzle with honey.
• Sprinkle with granola.
• Fruit in Chocolate Dipped Cones:.
• Dip rim of each cone into melted chocolate and sprinkle with candy decorations or finely chopped nuts. Fill cone as directed.

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
• Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
• Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with beaten egg, then carefully place onto the hot baking tray.
• Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.

Steps:

• Use a butter knife and spread the inside of cone with frosting.
• Fill with fruit.
• Top with about a tablespoon of whipped topping.
• Top with cherry.

Steps:

• Preheat oven to 375°F.
• Line baking sheet with parchment paper.
• In a large bowl measure flour, sugar, baking powder.
• Add butter and work with your fingertips until mixture resembles small peas.
• Mix in dry fruit.
• In small bowl mix buttermilk and eggs add to dry mixture.
• Using your hands, form dough into large ball and place on floured surface.
• Knead lightly only few times until comes together.
• Roll out into 1 1/2 inch thickness.
• Cut into 3 inch rounds place on a prepared baking sheet.
• Brush with milk to glaze.
• Bake scones for 20-25 minutes.