Scone cake

This is much simpler than making scones and looks so beautiful. Take your favourite scone recipe and instead of cutting out the scones from the dough, gently mould the dough into a round shape, about 3 cm in height and cut into wedges (not quite all the way through). Bake as usual at 220 deg Cel but for longer, about 25 minutes. Bring the whole 'scone' to the table and break off the beautiful wedges.



I added a few currents to my mixture for an Enid Blyton type tea.