Juliet Sear's afternoon tea invention - Scone-wiches!
Whether you prefer jam or cream first, Juliet Sear is taking your scone to the next level - by transforming it into a sandwich! Perfect for packing in your picnic basket, or serving as part of an afternoon tea, you’ll never want to eat the classic treat any other way.
Makes 1 small loaf
265g self-raising flour, plus extra for dusting
¼ tsp of fine sea salt
½ tsp baking powder
65g cold unsalted butter, cut into small cubes
40g caster sugar
140ml full fat milk
½ tsp lemon juice
1 tsp vanilla extract
1 beaten egg
Serve with clotted cream and jam (or if you prefer spreads or curd of your choice)
1. Preheat the oven to 190C fan.
2. Line the loaf tin with baking parchment.
3. Put the flour, salt and baking powder in a large bowl, then rub in the butter with your fingertips until it looks like breadcrumbs, alternatively this can be done by pulsing in a food processor. Add in the sugar and mix through.
4. Gently warm the milk for about 30 seconds in a microwave or in a pan until just warm (not hot) and then add the lemon juice to sour, and add the vanilla to the liquid.
5. Make a well in the centre of the flour mixture, then pour in the liquid. Use a knife to bring the dough together.
6. Tip out onto a clean work surface dusted with flour and bring together with floured hands. Pat together and form into an oblong shape to go into the tin. If you need to neaten the edges once in the tin use a bread scrape or knife to tuck into the edges. Brush with the egg wash. Bake for 35 to 40 minutes until risen and deep golden and a skewer or cake tester comes out free of mix from the centre
7. Cool on a wire rack, best served slightly warm or at room temperature.
8. Slice the loaf and fill two slices with jam and cream and sandwich together.
Tip: The slices can be toasted