Giant Strawberries and Cream Scone Cake

Brought to you by:

OcadoLife

10 serving

5.0 1 ratings Review this recipe

Prep time: 15 mins

Cook time: 30 mins

Serves: 10

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.

Share recipe

Share Pin it Print

Ingredients Method

Ingredients

450g self-raising flour
110g unsalted butter, diced, at room temperature
50g caster sugar, plus 4 tbsp for the compote
260ml milk, (preferably whole milk), plus extra for brushing
200g strawberries, hulled and chopped (for the compote), plus 200g to finish
½ lemon, juice only
150ml double cream, to finish
150g clotted cream, to finish
1 cup 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.