Name: Giant strawberry scone cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 450g self-raising flour; 2 x 300ml tubs thickened cream; 250ml chilled lemonade; 40.00 ml icing sugar, plus 2 tsp extra to dust; 40.00 ml strawberry jam; 250g strawberries, hulled, halved

by Amira Georgy Last updated on 09/22/2022

Why make tiny scones when you can have a giant one instead? This simple scone recipe will make a delightful addition to a birthday party or afternoon tea where there is an opportunity for sharing. - Amira Georgy

Ingredients

450g self-raising flour
2 x 300ml tubs thickened cream
250ml chilled lemonade
2 tbsp icing sugar, plus 2 tsp extra to dust
2 tbsp strawberry jam
250g strawberries, hulled, halved

Method

Step 1

Preheat oven to 190C/170C fan forced. Line a large baking tray with baking paper.
Step 2

Sift flour into a bowl and make a well in the centre. Add 3/4 cup cream and lemonade and, using a round-bladed knife, stir to combine.
Step 3

Turn dough onto a floured surface. Knead for 30 seconds until just smooth (don’t overwork). Place on prepared tray and bake for 30 minutes or until risen, golden brown and sounds hollow when tapped on the base.
Step 4

Transfer to a wire rack for 5 minutes to cool slightly. Use a large serrated knife to split in half.
Step 5

Whip remaining cream and sugar to soft peaks. Place scone base on a serving platter and top with cream, jam, strawberries (reserving a couple of strawberries for the top) and scone top. Dust with extra sugar and top with reserved strawberries. Serve.