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Jubilee Cream Tea Cake

It has been nearly a month since I have done any baking for my blog. I have been pretty busy the last few weeks... I had great success raising over £250 for the charity, Restless Development, doing the Live Below the Line challenge. We then went down to Cornwall for a little holiday and had a lovely time. We had lots of sunshine and yummy food. I love it down there! Being inspired by Cornwall and the Queen's Jubilee, I found the perfect recipe to bake. A cream tea cake: giant scone base, whipped clotted cream, strawberries and blueberries! We had quite a few cream teas in Cornwall and this giant version is just like the mini treat, very YUMMY! I love this recipe and can't wait to make it again, you should definitely try this one out!

Recipe inspired by BBC GoodFood
175g butter, chopped
250g self-raising flour
1 tsp baking powder
50g golden caster sugar
150ml whole milk, cold
Lemon juice, tiny squeeze
Egg, beaten for glazing
For the topping:
150g clotted cream
50g golden caster sugar
Splash of vanilla extract
200g strawberries, chopped
200g blueberries
1 tbsp strawberry jam
Preheat oven to 220C/430F. With a spatula, quickly mix the chopped butter with the flour, baking powder and 50g sugar, then add the milk and lemon juice, and mix together until you have a butter-speckled dough. Knead the dough a few times on a floured surface. Roll out to a circle, press into a lightly greased 20cm sandwich tin, then brush the top with the egg and scatter with a little extra sugar. Bake for 20 minutes until risen and golden, then transfer to a cooling rack. While the scone is cooling, toss the strawberries and blueberries in a bowl with a little sprinkling of extra sugar and the jam, then set aside. In a separate bowl, whisk the clotted cream until stiff with 50g sugar and a splash of vanilla extract. To assemble the cake, place the scone base on a serving plate, spread the cream over, leaving a slight edge of the cake showing, then pile the saucy berries on top.