Ad

Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Scones with jam & clotted cream on a plate
Classic scones with jam & clotted cream
A star rating of 4.8 out of 5.1475 ratings

You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

For the filling

Nutrition: per serving

  • kcal568
  • fat34g
  • saturates20g
  • carbs62g
  • sugars43g
  • fibre1g
  • protein7g
  • salt0.94g
    low
Ad

Method

  • step 1

    Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.

  • step 2

    To make the filling, whip the cream with the caster sugar and vanilla until it holds its shape. Build the cake by spreading one sponge with jam and the other with cream. Sandwich the whole thing together, then dust with icing sugar.

RECIPE TIPS
IS IT DONE?

Ovens will vary, so to ensure that your cake is

cooked all the way through, test your sponge before

removing it from the oven. A cooked sponge will

have shrunk away from the sides of the tin and the

centre will feel springy. Once this has happened, do

the skewer test. Insert a skewer in the centre of the

sponge – if the cake is cooked, it will come out

clean. If there is any cake mix on the skewer, give

the cake a few minutes more, then test again.

Recipe from Good Food magazine, July 2008

Ad

Comments, questions and tips (79)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.6 out of 5.83 ratings

fatimahh.khan000a6oQBZdt

question

substitute for milk

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You can use any plant-based milk in this cake. You could also use orange juice or apple juice, although this will change the flavour slightly. We hope this helps. Best wishes, BBC Good Food Team.

simonfinn19

Love this cake easy to make, and the family love it.

fchkfg7v9vHzOkrGAg

question

Hello, can I cover this cake in fondant icing?

goodfoodteam avatar
goodfoodteam

Hi, yes you can. You'll need a thin layer of apricot jam or buttercream icing to act as glue. The buttercream will also provide a smooth finish. You can look at our guide 'How to cover a cake with fondant icing' for some tips if you like. Best wishes, BBC Good Food Team.

Ash_w avatar

Ash_w

question

I split the cake recipe into my 2 tins but they did not rise much. Just wondering if the recipe is enough to be split or is it per cake? Any tips would be great!

goodfoodteam avatar
goodfoodteam

Thanks for your question. This recipe is for both cake tins. It should rise a bit but will not be very deep. The height of the cake largely comes from being two layers with a filling. If your cake was dense, then it may not have risen enough - this can be due to not getting enough air into the…

leovinchi2010

A star rating of 5 out of 5.

I baked this for a French friend's Birthday.... The whole family loved it and as we know, the French have notoriously high standards when it comes to desserts and pastries!! ;-)

Ad
Ad

Related guides

Ad

You may also like

Related recipe collections