Mother's Day Afternoon Tea

Mother's Day Afternoon Tea

Ingredients

Sultana and Orange Scones

  • 225g self raising flour, sifted, plus extra for dusting
  • 1 tsp baking powder
  • 50g unsalted butter, diced
  • 50g sultanas
  • Finely grated zest of 1 orange
  • 150ml full fat milk, plus extra to glaze
  • 1 tbsp caster sugar, to sprinkle
  • Clotted cream and strawberry jam, to serve

Victoria Sandwich Cake

  • 225g unsalted butter, softened and cut into cubes
  • 225g caster sugar
  • 4 medium eggs at room temperature, lightly beaten
  • 225g self raising flour, sifted
  • 2 tsp vanilla extract

For the filling and top

  • 100g unsalted butter, softened
  • 1 tsp vanilla extract, optional
  • 150g icing sugar, plus extra for dusting
  • 3 tbsp strawberry, or raspberry jam

Method

 

Sultana and Orange Scones

Makes: 8-10 | Preparation time: 15 minutes plus cooling time | Cooking time: 12-15 minutes

  1. Preheat the oven to 220°C/200°C fan/Gas Mark 7. Place the flour and baking powder in a large mixing bowl. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Add the sultanas and orange zest.

  2. Using a knife stir in the milk to make a dough.

  3. Lightly dust a work surface with flour and roll the dough to about 3cm thick. Using a plain 5cm pastry cutter cut out rounds. Gather up the remaining dough, knead together again and cut out more rounds. Place the scones on a baking tray lined with baking parchment.

  4. Brush the tops with milk and sprinkle with sugar. Bake near the top of the oven for 12-15 minutes or until golden brown.

  5. Place on a cooling rack to cool.

  6. Serve warm, split open and fill with clotted cream and strawberry jam.

 

Victoria Sandwich Cake

Serves: 8-10 | Preparation and decorating time: 20 minutes plus cooling time |
Cooking time: 25 minutes

  1. Preheat the oven to 180°C/160°C fan/Gas Mark 4. Grease and base line 2 round 18cm cake tins with baking parchment.

  2. Place the butter and sugar in a mixing bowl. Beat with an electric hand held whisk until light and fluffy.

  3. Slowly add the eggs mixing well between each addition.

  4. Gently fold in the flour and vanilla extract using a large metal spoon.

  5. Divide the mixture between the tins and smooth the surface. Bake in the centre of the oven for 25 minutes, or until golden, firm to touch and beginning to shrink from the sides of the tins.

  6. Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire cooling rack and remove the baking parchment. Leave to cool completely.

  7. For the filling, place the butter and vanilla extract in a large bowl and beat until pale and light. Gradually stir in the sugar until light and smooth. Use a palette knife to spread the butter cream on to the base of the cake. Spread the jam on top of the butter cream. Place the remaining sponge on top and lightly press the two together. Place on a serving plate. Just before serving place the icing sugar in a fine sieve and dust the top of the cake liberally.