Giant Scone Cake Food
GIANT SCONE CAKE
Serve this giant scone in slices for a simply ace afternoon tea treat, filled with fresh strawberries and fluffy whipped cream
Provided by Chelsie Collins
Categories Afternoon tea, Dessert, Treat
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6 and grease and line 2 large baking sheets with baking parchment. For the scone base put the flour in a large bowl with the baking powder and a pinch of salt. Stir to combine, then add the butter and rub everything together into fine crumbs. Stir in the sugar and make a well in the centre.
- Pour the buttermilk and egg into the well and stir together until a soft dough forms. On a lightly floured surface, bring the dough together by lightly kneading a couple of times. Cut the dough in half and shape each piece into a round about 18cm in diameter.
- Place each round on a baking sheet and bake for 25 mins, swapping the trays round halfway through cooking, until the scones are golden and a skewer inserted into the centre comes out clean. Leave to cool slightly before placing on a wire rack to cool completely.
- Once the scones have cooled, put the strawberry slices in a large bowl with the caster sugar and lemon juice. Stir to combine and leave to macerate for about 20 mins until syrupy. Meanwhile, mix the cream with the icing sugar and whip to soft peaks.
- Spoon the cream onto the flat side of one of the scones. Top with the macerated strawberries and the remaining scone. Dust with icing sugar and serve in slices.
Nutrition Facts : Calories 672 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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- Sift the flour, bicarbonate of soda and ½ teaspoon salt into a large mixing bowl. Add the cubes of butter and lightly rub into the flour with your fingertips, until the mixture resembles coarse breadcrumbs and no lumps of butter remain.
- Stir through the sugar and make a well in the centre. Pour the buttermilk and vanilla extract into the well, give it a quick stir and stop as soon as the mixture comes together in the form of a sticky dough. If the mixture seems too dry, add a little milk to help bring it together.
- Turn the dough out onto a lightly floured surface and shape into an 18cm disc Press into the cake tin, patting down lightly to an even thickness. Brush the top of the scone with milk and bake for 40-45 minutes, covering with foil after 30 minutes to prevent the scone from going too dark. The scone is ready once a skewer inserted into the centre comes out clean. Set aside to cool completely (this will take at least an hour).
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