Juliet Sear’s Amazing Scone Cake Sharer

Method

1. Preheat the oven to 180 degrees fan.
2. Grease two 25cm tins
3. In a bowl, rub the flour and butter together until they resemble breadcrumbs 9or you can do this in a food processor for speed), then mix in the sugar, and toss through the baking powder to mix through.
4. Make a well in the dry ingredients, pour in the milk and vanilla then bring them together to form a soft dough
5. Dust the surface with a little flour and dust your hands, split the dough into two equal pieces, then roll each out to a round just a little smaller than each tin.
6. Place in each tin and gently press out to level and almost meet the edges, leave a little gap around each as it will expand when baking.
7. Brush over the top of each one with beaten egg and bake for around 20-25 mins until golden, risen and cooked through.
8. Leave to cool in the tins then turn out onto a wire rack, remove the paper and allow to cool completely
9. To fill, trim off the top of one of your layers to flatten, spread over with the jam and then spoon over with the clotted cream. Spread as evenly as you can, then add the other scone layer to the top to create your scone layer cake. Best served straight away.