Giant Strawberries and Cream Scone Cake
By OcadoLife
Published on 03 July 2022
Our giant strawberries and cream scone cake takes a summer favourite and makes it, well, much bigger. A giant scone made in the traditional way (with as little handling as possible) is filled with double and clotted creams mixed with a sweet strawberry sauce and fresh strawberries. This is perfect for a summer’s afternoon tea, but could equally make a great dessert at any time of year. Serve with a pot of robust tea, like M&S Extra Strong Teabags or M&S Luxury Gold Teabags. Looking for more cake recipes? Look no further.Time and servings
45 minsTotal time
10Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 450 g of self-raising flour
- 110 g of unsalted butter, diced, at room temperature
- 50 g of caster sugar, plus 4 tbsp for the compote
- 260 ml of milk, (preferably whole milk), plus extra for brushing
- 200 g of strawberries, hulled and chopped (for the compote), plus 200g to finish
- 0.5 lemon, juice only
- 150 ml of double cream, to finish
- 150 g of clotted cream, to finish
- 1 cup of icing sugar, to dust (optional)
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6 and line a baking tray with baking paper. Sieve the flour into a large mixing bowl and add a pinch of salt, the butter and caster sugar. Rub the butter into the flour using your fingertips, until it resembles sand with no large lumps.Step 2
Slowly add the milk and start mixing it all together using a knife (this avoids overworking the dough, which could create a tough, chewy texture). Once most of the dough has come together, use your hands to bring it gently into a ball. Shape into a round and place on the lined baking tray.Step 3
Use a rolling pin to gently roll the dough out to a circle about 20cm in diameter and 3cm thick. Brush the top with milk, then bake for 25-30 mins, until golden. Remove from the oven, peel off the baking paper and leave on a wire rack to cool.Step 4
While the scone is cooking, make the compote. Place the chopped strawberries, caster sugar and lemon juice in a medium-sized saucepan and bring to a gentle rolling boil. Cook for around 15 mins until it starts to look syrupy, then remove from the heat and allow to cool. Chill in the fridge until needed.Step 5
Place the creams in a bowl and whisk to stiff peaks. When ready to serve, stir in the strawberry compote.Step 6
Carefully slice the scone in half horizontally and smother the lower half in the cream and strawberry mix. Cover with sliced strawberries, then pop the top of the scone back on. Dust with icing sugar, if you like.