Recipe
Giant Scone Cake Recipe
Rated 5.0 stars by 1 users
This Giant Scone Cake is a show stopping take on the traditional British scone. Golden, buttery, and crumbly, it’s essentially one giant scone, ideal for slicing and sharing with family or friends. Filled with clotted cream and strawberry jam, it combines the flavors of classic scones with the wow-factor of a cake. Perfect for afternoon tea, picnics, or special occasions, this easy recipe comes together quickly with pantry staples. Whether you’re a scone lover or just looking for a crowd-pleasing bake, this giant scone cake is a must-try!
Ingredients
- 500g Self Raising Flour
-
2 tsp Baking Powder
- 135g Unsalted Butter, cold
- 75g Whitworths Caster Sugar
- 2 Large Eggs, lightly whisked
- 125ml Whole Milk, plus extra for brushing the tops
- 275ml Double Cream, whipped
- 200g Strawberry Jam
- 50g Whitworths Icing Sugar
Directions
- Preheat the oven to 200°C/180°C fan and lightly grease an 8 inch/20cm springform tin.
- In a large bowl, mix together the flour and baking powder.
- Chop the butter into small cubes and rub it into the flour using your fingertips until you have a fine breadcrumb consistency. There should be no lumps of butter remaining.
- Stir in the sugar.
- Make a well in the ingredients and add the lightly whisked eggs and milk. Mix together until a dough is formed.
- Dust your work surface with flour and shape the dough into a circle.
- Roll out the dough until its roughly the same size as the tin.
- Place the dough into the bottom of the tin and push it down so there are no gaps.
- Brush the top of the dough with a little milk.
- Bake in the oven for 40 mins. If the scone is golden by 30 mins, cover it with kitchen foil for the remaining 10 mins.
- Once baked, leave the scone in the tin for 15 mins before cooling on a wire rack.
- When the scone is fully cool, slice it in half horizontally.
- Fill with whipped cream and jam, then dust with icing sugar to finish.
- Best enjoyed on the day.