Giant scone cake recipe
Supersize your scones into this giant scone cake recipe for the ultimate afternoon tea. Using ready-made scone mix means this showstopper bake is ready in no time, waiting to be filled with soft whipped cream and fresh strawberries for an easy baking recipe and fun twist on a true British classic. See method
- butter, for greasing
- 320g pack scone mix
- 125ml semi-skimmed milk, plus extra for brushing
- 1 tsp vanilla extract
- plain flour, for dusting
- 100g strawberry jam
- 100g strawberries, hulled and quartered, plus extra to serve (optional)
- 125ml double cream
- icing sugar, for dusting (optional)
Each serving contains
of the reference intake
- Preheat the oven to gas 7, 220°C, fan 200°C. Grease and line a deep 15cm cake tin. Tip the scone mix into a large bowl. Add the milk and vanilla extract and stir to just bring together.
- Turn out onto a lightly floured work surface and knead lightly to form a dough. Gently roll out to about a 15cm circle.
- Put the circle of dough in the cake tin and brush the top with milk. Bake for 20-25 mins until risen, golden and a skewer comes out clean. Allow to cool in the tin for 15 mins. Remove from the tin and place on a wire rack to cool completely.
- Meanwhile, put the jam in a bowl and mix with 1-2 tsp water to loosen slightly. Stir through the fresh strawberries. Whip the cream to soft peaks in a large bowl.
- When ready to serve, cut the scone in half horizontally. Place the bottom half of the scone on a serving plate and spread with the whipped cream. Spoon over the strawberry mix, then top with the scone lid. Dust with icing sugar and serve slices with extra strawberries, if you like. The scone is best served immediately after assembling but will keep in the fridge for up to 3 days.
Tip: For a fruit scone, add 60g sultanas or raisins when stirring through the milk and vanilla extract.
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