You may be thinking that these are somehow related to rock cakes. They’re not. The name came about when Granny made some cakes a while ago that she filled with jam and cream, and so when Andrew came to ask what they were called, she said “well, I guess we could call them scone cakes Andrew, because they’re a bit like scones with jam and cream”. Since then, Andrew has remembered, or so he thinks, the impromptu name of these cakes! We say ‘scone’ to rhyme with ‘stone’, and as the word with ’st’ is a frequent word in his vocab, that’s what’s stuck in his mind.
When it was showering outside one afternoon this week, I asked Andrew if he wanted to do some baking whilst we waited for the shower to pass before going in the garden. His reply was a very enthusiastic YES! When I asked what he wanted to bake, his request was ‘stone cakes’. So that’s what we did. The recipe is very simple – a basic sponge, with some raisins (like a fruit scone), with a filling of jam and buttercream. Like so many bakes, I find simple turns out to be very tasty, and is perfect for getting little ones involved.
- 120g sugar
- 120g butter (or margarine – I usually use marg but butter is what Granny has in for baking at their house where we’re living still)
- 2 eggs
- 120g self-rasiing flour
- 60g raisins
- Strawberry jam
- 100g icing sugar
- 50g butter
- Prepare a muffin tin with cake cases (9-10), and preheat the oven to 180 C.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs and a little flour, to stop it curdling, and beat until well combined.
- Add the flour and raisins, and mix until the mixture is just combined and smooth.
- Spoon the mixture into the cake cases until 3/4 full.
- Bake for around 15-20 minutes, until a skewer inserted into the centre of the cakes comes out clean.
- Leave to cool completely.
- Meanwhile, cream the butter and icing sugar together to make the buttercream icing.
- When the cakes are cool, cut a small, round piece out of the tip of each one.
- Place a teaspoon of jam and 2 teaspoons of buttercream in each hole, then replace the piece of cake that you cut out, as a kind of ‘lid’ (that’s how I explained it to Andrew when he helped me make them!)
- That’s it, they’re finished! Eat and enjoy 🙂