Is it a scone? Is it a cake? Does it matter?

This Mother’s Day, instead of doing the old muffins & jam routine for breakfast, we dare you to up the ante with a giant scone cake. Yep, a giant scone. With whipped vanilla butter. And layers of raspberry jam. Sounds like a plan.

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Ingredients:

For the giant scone:

  1. Flour: 480 g
  2. Baking powder: 1 ½ tablespoon
  3. Salt: ¼ t
  4. Icing sugar: 32 g
  5. Cream: 2 cups
  6. Milk: 2/3 cup

For the whipped vanilla butter:

  1. Butter: 100 g, room temperature
  2. Woolworths Vanilla Paste: 2 teaspoons

For serving:

  1. Raspberry jam
  2. Crème fraîche
  3. Icing sugar

 

Method:

  1. Preheat the oven to 180°C.

  2. In a large bowl, sift all the dry ingredients together, then make a well in the centre.

  3. Mix the wet ingredients, then gently fold into the dry ingredients, taking care not to overwork the mixture.

  4. Turn the dough out onto a lightly floured surface, press down gently, and form into one big cake. Take care to work lightly.

  5. Place on a greased baking tray. Bake for 45 minutes or until lightly golden.

  6. To make the whipped butter, place the butter and vanilla paste in a bowl and beat using an electric mixer until pale and fluffy.

  7. Once the giant scone has cooled a little, carefully slice it in half, so you have two tiers.

  8. Top the bottom layer with the whipped butter, jam and crème fraîche. Once the top layer is placed, dust with icing sugar.

Cook’s tip:

To make a 4-layer scone cake, double the recipe and bake two separate scones. Layer with the toppings between each layer, and top with more whipped cream and fresh berries.

Not so keen on BIY (baking it yourself)? Spoil mom with baked sweets and treats for Mother’s Day.

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