cream Archives

Great value

Olive-flecked pasta

15 - 20 minutes

Brownie recipes

Brownie “milk tart”

25 minutes

Brownie recipes

Gluten-free almond-and-coconut brownies

30 minutes

Asian recipes

ClemenGold® sweet sandwich

Berry recipes

Strawberry-and-cream yoghurt cake

30 minutes

Afternoon tea

Scones with whipped vanilla butter

20 minutes

Chocolate recipes

Warm chocolate mousse

40 minutes

Cheesecake recipes

Raw lemon cheesecake

Scone recipes

Abi’s giant scone cake

20 minutes

Abi’s giant scone cake

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

For the giant scone:

480 g flour
1 1⁄2 T baking powder
1⁄4 t salt
32 g icing sugar
2 cups cream
2⁄3 cup milk

For the whipped vanilla butter:

100 g butter, room temperature
2 t Woolworths vanilla paste

For serving:

raspberry jam, for serving
crème fraîche, for serving
icing sugar, for serving

Method

Preheat the oven to 180°C.
Sift all the dry ingredients together into a large bowl, then make a well in the centre.
Mix the wet ingredients, then gently fold into the dry ingredients, taking care not to overwork the mixture.
Turn the dough out onto a lightly floured surface, press down gently, and form into one big cake. Take care to work lightly.
Place on a greased baking tray. Bake for 45 minutes or until lightly golden.
To make the whipped butter, place the butter and vanilla paste in a bowl and beat using an electric mixer until pale and fluffy.
Once the giant scone has cooled a little, carefully slice it in half, so you have two tiers.
Top the bottom layer with the whipped butter, jam and crème fraîche. Place the top layer on top, and 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.

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Olive-flecked pasta

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Scones with whipped vanilla butter

Warm chocolate mousse

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Abi’s giant scone cake

Abi’s giant scone cake

Ingredients

Method