Raspberry & White Chocolate Scone Layer Cake
An Original Recipe by Lorraine Elliott
Preparation time: 40 minutes plus cooling time
Cooking time: 40 minutes
Serves: many, many, many people
- 850g/30ozs. bread flour
- 2 tablespoons baking powder
- 325g/23ozs. butter, chilled and cut into cubes
- 575ml/20ozs. buttermilk
- 1 teaspoon vanilla extract
- 1/2 tablespoon fine salt
- 300g/10.6ozs. raspberries (I used a mix of 125g fresh and 175g frozen)
- 200g/7ozs. white chocolate chips
- 1/2 egg, whisked
-
50g/1.7ozs. white chocolate chips
-
125g/4ozs. fresh raspberries, mostly halved
- 300ml/10.6ozs. Rose jam
- 900ml/32 flozs. double cream
Step 1 - Preheat oven to 165C/329F. Line the base and sides of 2x20cm/8inch round pans.
Step 2 - You can do this by hand but I don't because I am lazy. I pulsed the bread flour, baking powder, salt and butter cubes in a food processor until they became like fine-ish crumbs. I then emptied this into a large bowl. Mix the buttermilk with the vanilla and then combine this with the flour mix until you get a bit of a shaggy texture mixture.
Step 3 - Divide into two lots and knead one lightly for a few seconds until it comes together (do not overknead). Roll out and top with half the frozen raspberries and chocolate chips and knead until you get a slightly streaky dough and shape into a ball and flatten and place in one of the tins. Repeat with the remaining dough half with raspberries and white chocolate. Brush with egg and then scatter additional lot of choc chips and fresh raspberries on top. Bake for 40 minutes. Allow to cool completely. Then slice in half horizontally.
Step 4 - Sandwich each layer with double cream, rose jam and halved raspberries. Top with some whole raspberries.