Summertime means strawberry season! What’s better than baked scones with fresh strawberries and cream? Nothing! However, I didn’t want to just do a normal, boring scone recipe because everyone and their Grandma knows how to make scones at home. So, I have created a Giant Scone Cake Recipe. It’s like I’ve created Frankenstein’s Monster that’s part scone, part Victoria sponge and she is beautiful!
I was wracking my brains for strawberry recipes because I have seen so many of you have been strawberry picking. I didn’t get the chance to go this year which I’m so sad about but I did manage to grow some of my own in the garden! They weren’t so big and juicy as the ones from the supermarket but I’m still proud of my small crop. I also made my own whipped cream but you could make buttercream or buy ready-made icing.
Half of the cake is gone, as I’m writing this and I only made it this morning. I’m not one to toot my own horn but – toot toot!! This is so yummy, we had it for lunch… and a snack… and will most likely have some for pudding too. You could make this for a family BBQ or even an afternoon tea! It makes a great dessert or you could even make it as a gift for someone. I’m so happy how this turned out so here is my Giant Scone Cake Recipe!
Giant Scone Cake Recipe
To make the Giant Scone…
- 280 g plain flour
- 4 tsp baking powder
- 2 tbsp caster sugar
- 1/4 tsp salt
- 70 g margarine
- 1 egg free range
- 150 ml milk
For the filling…
- 450 g strawberries
- 475 ml double cream
- 3 tbsp icing sugar sifted
- 6 tbsp strawberry jam
- Preheat oven to 220°C (200°C Fan). Then, grease and line a round 20cm cake tin.
- Sift the flour, baking powder, sugar and salt into a large bowl.
- Add the margarine and rub in with your fingers until the mixture resembles even breadcrumbs.
- Create a well in the mixture and add the egg and milk to the centre.
- Mix together until just combined fully. It will look like Voldemort’s rotting flesh but that’s okay.
- Spread mixture into the prepared cake tin. Bake for 15-20 minutes until golden brown.
- Remove from the oven when cooked through and the top has a light golden brown colour. Leave to cool.
- Once cool, carefully cut the cake horizontally in half so you create two layers.
- On the bottom piece, spread an even layer of strawberry jam.
- Using a freestanding mixer or electric whisk, mix together the double cream and icing sugar on a medium/high speed until the cream becomes fluffy.
- Cut the tops off of the strawberries (setting aside some whole ones for decoration) and then cut them half. Arrange on top of the strawberry jam layer.
- Pile the whipped cream on top of the strawberry layer (setting some aside for decoration) and spread into a level layer with a knife.
- Place the top layer of the cake on top of the whipped cream.
- Put the remaining whipped cream into a piping bag and pipe tall rosettes on the top of the cake. Push a small strawberry into each rosette.
- Sprinkle over icing sugar for final touch.
If you make this, please be sure to tag me in photos or let me know how it went via my socials! It’s something a bit different but a great twist on an English classic! It’s perfect for dieters because, technically, you’ve only have 1/6th of 1 whole scone!
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As always, thank you for reading and be sure to like and leave comments!