I love sitting in the garden in the summer surrounded by flowers with a big pot of tea and scones for tea! So what could be better than a Giant Victoria Scone Cake. One giant scone, sliced in half and filled with freshly whipped cream, homemade jam and berries from the garden. Yum!
Makes 1x 9″ or 2x 7″ scone cakes
450g self raising flour
a pinch of salt
1/2 tsp baking powder
100g butter, softened
2 tbsp caster sugar
Just under 300ml milk with 1 tbsp lemon juice added or 300ml buttermilk
– Heat the oven to gas mark 7 and line a large baking tray.
– If using milk and lemon juice, combine in a jug now and let it sit for a bit.
– Place the flour, salt and baking powder in a large mixing bowl and give a quick stir to combine.
– Add the butter and use your fingers to rub it in until the mixture resembles fine breadcrumbs.
– Add the milk and mix until all the flour is incorporated. Try not to mix too much, a light hand gives a better scone.
– Tuen out the dough directly on to your lined baking tray. Scrape down the sides for any spare dough as this mix should be quite sticky.
– Flour your hands well and lightly pat the dough into a round cake.
– Brush the top with milk.
– Bake for 25 minutes until firm and just browned.
– Leave to cool almost completely before splitting in half and spreading with jam. Fill with whipped cream and fresh berries. Dust with icing sugar and enjoy!