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Juliet Sear’s Amazing Scone Cake Sharer

Cream tea goodness to share with everyone...

For this year’s National Cream Tea Day, we teamed up with Juliet Sear to be our official ambassador, to bake this amazing scone cake sharing cake. It’s the ultimate jam and clotted cream tea cake, made with lashings of jam and our silky cream. Juliet is also working with us to help the The Cream Tea Society raise money for worthy causes this #nationalcreamteaday.

Juliet is raising money for Havens Hospices. Little Havens provides palliative nursing and supportive care to babies, children and teenagers living with complex or incurable conditions across Essex. If you would like to donate, please visit our dedicated charity page on our Cream Tea Society website.

ingredients 8 ingredients
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Prep 15 mins Cooking 20-25 mins
user icon Serves 4-6 people people
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Ingredients

  • 460g Self Raising flour plus a little extra for rolling
  • 120g cold butter, cubed
  • 60g golden caster sugar
  • 300ml Milk
  • 1 tsp vanilla extract
  • 1 egg (for the egg wash)
  • 1 x 200g Jar of Jam
  • 1 x 227g Rodda's Clotted Cream

Method

  • Preheat the oven to 180 degrees fan.
  • Grease two 25cm tins
  • In a bowl, rub the flour and butter together until they resemble breadcrumbs 9or you can do thus in a food processor for speed), then mix in the sugar, toss through the baking powder to mix through.
  • Make a well in the dry ingredients, pour in the milk and vanilla then bring together to form a soft dough
  • Dust the surface with a little flour and dust your hands, split the dough into two equal pieces, then roll each out to a round just a little smaller than each tin.
  • Place in each tin and gently press out to level and almost meet the edges, leave a little gap around each as it will expand when baking.
  • Brush over the top of each one with beaten egg and bake for around 20-25 mins until golden, risen and cooked through.
  • Leave to cool in the tins then turn out onto a wire rack, remove the paper and allow to cool completely
  • To fill, trim off the top of one of your layers to flatten, spread over with the jam and then spoon over with the clotted cream. Spread as evenly as you can, then add the other scone layer to the top to create your scone layer cake. Best served straight away.
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Juliet Sear

 

Juliet sear with a cakeJuliet Sear is an acclaimed baking expert, food stylist, TV presenter and best-selling author. Juliet has starred on many TV shows such as Sunday Brunch, and ITV’s This Morning. More recently she has had her own show on ITV called Beautiful Baking with Juliet Sear. Juliet has many of her own books, such as The Cake Decorating Bible and Cakeology but also writes for many other magazines including the BBC Good Food Magazine. Juliet is known for helping the Bake and Cake show alongside Paul Hollywood to where it is now. Juliet is well known for taking on the unthinkable baking challenges such as the edible Christmas jumper.

 

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