This giant sweet scone is filled with Earl Grey tea flavoured creme diplomat, lashings of Great British Food Award-winning Raspberry & Vanilla Jam made by Gary at Tartine at Distillers Arms in Northern Ireland, and fresh summer berries.
Put the kettle on, and serve this in big wedges.
Ingredients
- 450g self-raising flour
- 100g unsalted butter
- 65g caster sguar
- 150-175ml milk
- 1 medium egg
For the filling:
- 500ml whole milk
- 2 Earl Grey teabags
- 1tsp vanilla extract
- 3 leaves gelatine
- 4 large egg yolks
- 75g caster sugar
- 30g cornflour
- 250ml double or whipping cream
To finish:
- 1 jar Gary’s Jam’s Raspberry & Vanilla
- 1 punnet fresh strawberries hulled and chopped
Method
1. Start with the filling. Warm the milk in a pan and add the teabags and leave to infuse for 10 minutes.
2. Soak the gelatine in a bowl with cold water for 10 minutes.
3. In a separate bowl whisk the egg yolks, sugar and cornflour.
4. Squeeze the teabags into the milk mix and remove. Turn the heat up again to warm slightly, then beat, bit by bit, into the egg mixture.
5. Rinse out your pan to prevent it catching and add the custard. Cook on a low heat, beating with a fork, until very thick. Squeeze out and add the gelatine sheets, stirring them in until totally dissolved. Cover with film and set aside to cool.
6. Line a baking sheet and set the oven to 180C.
7. For the scone, add the sugar to the flour and rub in the butter until you have crumbs. Add the egg and ¾ of the milk. Press it together to make a moist (but not wet) dough. You might need to add the full amount of milk listed.
8. Don’t handle it too much, just press together to a cohesive ball.
9. Transfer the scone to your lined tray, and press down until it’s a round of 1ins thick.
10. Bake for 35-40 minutes until risen and slightly golden at the edges. Allow to cool.
11. While it’s baking, whip your cream to soft peaks and fold into your cooled custard. Pop into the fridge.
12. Once the scone is cold, cut in half through the middle. Spread the bottom half all over with jam. Spread over the Earl Grey cream, and layer over berries. Place the top on and serve in wedges.
