Strawberry scone cake
Make half the scone recipe, but add 1 tsp
baking powder to the dry ingredients,
and 4 tbsp milk with the buttermilk.
Push into a floured 20cm sandwich tin,
smoothing the top, and bake as above for
20 mins until cooked. Once cool, top with
200ml double cream, whipped with
a little icing sugar. Drizzle with 5 tbsp
berry jam and pile on
some halved strawberries, then dust
everything with icing sugar.
Preheat the oven to 220C/gas 7/fan 200C. Mix the flour, bicarbonate of soda and salt in a bowl. Add the butter, cut into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Tip in the buttermilk and mix lightly and quickly to form a soft dough. Knead very briefly, then roll out to 2cm thickness and cut into sixteen 5cm rounds.
Put on a baking sheet (no need to grease) a little apart, and bake for 12-15 minutes, until risen and pale golden.