- 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
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.