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Giant scone cake with jam and cream recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in a oversized scone piled high with jam and cream, perfect with a cup of tea.
Ingredients:
  • 450g (3 cups) self-raising flour
  • 8.00 gm baking powder
  • Pinch salt
  • 60g butter, chilled, chopped
  • 250ml (1 cup) milk, plus extra to brush
  • Demerara sugar, to sprinkle
  • 230g (2/3 cup) strawberry jam
  • 300ml Double Cream
Instructions:
  • Preheat your oven to 190C/170C fan forced and prepare a baking tray by lining it with baking paper.
  • Combine the flour, baking powder, and salt in a large bowl. Use your fingertips to gently incorporate the butter until the mixture looks like fine breadcrumbs. Create a well in the center of the mixture. Pour in the milk and use a flat-bladed knife to bring the dough together, adding more milk if needed.
  • Transfer the dough to a lightly floured surface and knead gently for 1 minute until smooth (avoid overworking it to keep the scone tender). Shape into a 20cm round, place on the tray, brush with milk, and sprinkle with sugar.
  • Bake the scone for 30 minutes until it's golden brown, risen, and sounds hollow when tapped on the base. Let it cool on a wire rack for 5 minutes, then slice in half with a large serrated knife. Top with double cream and jam, cut into wedges, and serve with extra jam and cream.

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