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We’ve had the most amazing response to our ‘Wonderful Cream Tea’ Competition. We can’t thank you enough for all your amazing entries as part of our National Cream Tea Day competition.

After much deliberation, we chose 3 finalists, picked by our very own Rodda’s and Tiptree judges!  The winner was then crowned on National Cream Tea Day by our Ambassador and celebrity baker, Juliet Sear. 

Congratulations to Evie, Age 5 who’s creation will be brought to life by a Juliet Sear Bake-a-long on Thursday 8th July at 4pm on Instagram.

 

Our Winner is….

Evie, age 5 with her Unicorn Scones!

Evies’ creation of unicorn scones with strawberry crown and rainbow cream horns for Barnardo’s Charity. 

get ready to bake a long!

Make Evie's Unicorn Scones made by Juliet Sear

This fun recipe has the addition of a rainbow effect unicorn horn made from clotted cream. You have to use a whole pot to whip and pipe with, any less and it’s too difficult to do the piping. Any left over can be saved in the fridge. You’ll need extra for filling the scones unless you prefer to pipe some of the rainbow effect cream in your scones!

you will need...

Equipment

  • Baking sheet lined with parchment paper
  • Cooling rack
  • Bowls
  • Butter knife
  • Spoons
  • Plastic piping bag fitted with an open star nozzle, I use a 1M a large one that is 1cm opening but you can use smaller or whatever you have (NB if your nozzle is smaller, you might need to add an additional tablespoon of icing sugar into your clotted cream to stiffen it up so it keeps its shape and stands up, just beat it into the cream as you whip it) you can use icing sugar anyway if you like it a touch sweeter
  • Pastry brush
  • Gel food colouring (I used pink, blue, green and yellow)

For the Scones

  • 130ml milk
  • 1tsp vanilla extract
  • 250g self-raising flour
  • ½ tsp baking powder
  • Pinch of salt
  • 60g cold butter, cubed
  • 40g caster sugar
  • Dash of vanilla extract (optional)

To fill and decorate

  • 227g Rodda’s clotted cream to whip for the rainbow horns
  • 227g Rodda’s clotted cream for filling the scones
  • 100g strawberry jam

Method

  • Preheat the oven to 200 degrees and line a baking tray with parchment paper
  • In a bowl, rub the flour and butter together until they resemble breadcrumbs, then mix in the sugar
  • 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 then roll out the dough to approx. 3cm thick and cut out rounds
  • Place on the tray, brush with a little egg wash and bake for 12-15 mins until golden
  • Leave to cool on a wire rack while you get your whipped cream and piping bag ready
  • Once cooled, split and fill your scones with jam and top with clotted cream, then whip the cream, fill the bag and get piping!

Don't forget to head to
Juliet Sear's Instagram
on Thursday JUly 8th at 4pm
to bake-a-long!