A special scone that is large enough for a perfect morning or afternoon tea. This takes a little while to prepare but if you love Devonshire teas then you will find this delicious.
Ingredients
- 175 g butter frozen
- 250 g self-raising flour
- 1 tsp baking powder
- 50 g caster sugar
- 150 ml full cream milk cold
- 1/2 lemon juiced
- 1 egg beaten to coat
Topping
- 500 g fresh strawberries
- 2 tbs caster sugar
- 2 tbs Woolworths Select berry sauce
- 300 ml thickened cream
- 1 tbs vanilla extract
Method
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Step 1Preheat oven to 220C (200C fan-forced) and line the base of a springform pan with baking paper.
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Step 2Grate frozen butter into a bowl and return to freezer for 5 minutes.
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Step 3Place the self-raising flour, baking powder, caster sugar and frozen butter in a mixing bowl handling the mixture as little as possible until it is just combined.
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Step 4Add the milk and lemon or lime juice and mix again until just combined.
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Step 5Add a little more flour if needed. Dough should be pliable and easy to manipulate.
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Step 6On a floured surface form the dough into a ball.
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Step 7Transfer to springform pan, easing the dough out to the sides.
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Step 8Brush the top with the beaten egg and lightly sprinkle some granulated sugar over the top.
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Step 9Bake for 20-25 minutes or until risen and golden.
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Step 10While the cake is cooling wash and cut the strawberries in half and place in a bowl with the caster sugar and berry sauce or jam mixture.
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Step 11Lightly mix until the strawberries are well coated.
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Step 12Beat the thickened cream and vanilla extract together until soft peaks form.
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Step 13Spread the cream over the cooled cake and assemble the strawberries on top.
Recipe Notes
1 lime can be substituted for a juiced lemon.
You can replace the berry sauce with a good quality jam like St Dalfours.
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