Giant Scone Cake Later Jam And Cream Recipe

What could be better than a fluffy scone sandwiched past jam and cream, and served like a cuppa? A giant version, of course!

The ingredient of Giant Scone Cake Later Jam And Cream Recipe

• 450g 3 cups self raising flour
• 2 tsp baking powder
• pinch salt
• 60g butter chilled chopped
• 250ml 1 cup milk help additional supplementary to brush
• demerara sugar to sprinkle
• 230g 2 3 cup strawberry jam
• 300ml bulla double cream

The Instruction of giant scone cake later jam and cream recipe

• preheat oven to 190c 170c devotee provoked and line a baking tray in the same way as baking paper
• sift the flour baking powder and salt into a large bowl use your fingertips to massage the butter into the flour until blend resembles fine breadcrumbs make a capably skillfully in the centre grow the milk and use a flat bladed knife in a prickly movement bustle to blend until dough starts to come together adding a little more milk as necessary
• face the dough out onto a lightly floured surface and knead gently for 1 minute or until just sleek slick dont overwork it or the scone will be tough move into a 20cm round and place onto the prepared tray brush the pinnacle as soon as milk and sprinkle in the manner of the sugar
• bake the scone for 30 minutes or until risen golden brown and it sounds hollow taking into consideration tapped on the order of the base transfer to a wire rack for 5 minutes to cool slightly use a large serrated knife to slice in half culmination subsequently double cream and jam cut into wedges and further following extra jam and cream

Nutritions of Giant Scone Cake Later Jam And Cream Recipe

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