Giant Scone Cake скачать в хорошем качестве

Giant Scone Cake

Giant Scone Cake Prep Time 5 mins. Cook Time 20 mins. Total Time 25 mins. Serves 8 people. INGREDIENTS Scone 2½ cups (11oz/320g) self-raising flour. ¾ cup (6 fl oz/180ml pouring cream. ¾ cup (6 fl oz/180ml)lemonade. Cream Filling ½ cup (4 fl oz/125ml) double cream. 1 tablespoon powdered/icing sugar. 1 teaspoon vanilla extract. Jam filling ¼ cup (2½oz/75g) strawberry jam. ⅓ cup (2½oz/75g) strawberries, chopped. Powdered/icing sugar to decorate. METHOD 1. Preheat the oven to 220°C/425°F/Gas Mark 7. 2. In a medium-sized bowl add self-raising flour, cream and lemonade. 3. Mix until the flour is fully incorporated. 4. Turn out onto a lightly floured surface. 5. Knead lightly until the mixture forms a dough. 6. Transfer the scone mix to a 6”/15cm cake tin. 7. Brush the top with milk. 8. Bake for 20-25 minutes at 220°C/425°F/Gas Mark 7 9. Bake until the scone has risen, golden and a skewer comes out clean. 10. Allow scone to cool for 30 minutes. 11. Whip the double cream, powdered/icing sugar and vanilla extract until it forms soft peaks. 12. Place the strawberry jam in a bowl and mix in one teaspoon of warm water to loosen slightly. 13. Add the chopped strawberries and stir until combined. 14. Cut the scone in half horizontally. 15. Place the bottom of the cake on a plate and cover with cream. 16. Spoon over the strawberry mix until the cream is fully covered. 17. Place the scone lid on top. 18. Dust with powdered/icing sugar. 19. This scone cake is best served immediately but can be kept in the fridge for up to 3 days 20. Mmm Scrummy!