Yummy Scone Cake and Individual Scones
I catered my daughters 4th birthday party last week and I had to think of something that was easy to make as lately I've been so time poor. It was an afternoon tea party so what better option is there than scones?
I've always loved individual scones but the scone cake is a whole new world. I was introduced to it whilst studying my Certificate 4 in Interior Decorating. My teacher made the entire class two scone cakes on our last day and I was in charge of making the cream. By the end of the lesson nothing was left!!
She gave the recipe to everyone and I added a few more ingredients to the mix for the party.
I now call it the Kerry Selby Brown Scone Delight
100 grams unsalted butter
4 tbsp of icing sugar
4 1/2 cups self raising flour
1/2 cup of almond meal
Big pinch of salt
250 ml of thickened cream
1 1/2 teaspoons of Vanilla Extract
250ml of Milk
Cut up the butter into sticks
Sift flour, almond meal, icing sugar, and salt into a large bowl
Rub the butter through the flour mix until it resembles sand.
In a separate bowl mix the milk, cream and vanilla extract together.
Add the cream mixture to the flour mixture slowly stirring with a knife in a cutting motion.
Once combined use both hands to bring mixture together and knead for 10 seconds MAXIMUM on a chopping board.
Cut it in half.
Roll out one half until it is 3-4 cm high. Place it on some baking paper on a baking tray and bake in oven heated to 210 C for 20 min.
Roll the other half out until it is 4 cm high. Use a round cookie cutter to cut out individual scones. Which ever size you like (but make sure they are all the same size).
Again place on baking paper on baking tray and cook for 15-20 min in an oven that is 200 C or until they are golden brown.
One tub of thickened cream 600mls
2-3 tablespoons of honey
Pour thickened cream into a bowl with the honey. You can use a stand mixer or hand held mixer and whisk on medium/high speed until you see firm peaks.
Make sure the cream is right out of the fridge before whipping!
Keep it refrigerated before serving. It should hold for a few hours in the fridge but I usually whip my cream 5 min before it is served.
Serve your scones with the cream and your favourite Jam