Giant scone cake
- 500g plain flour, plus extra for dusting
- 1½ tsp bicarbonate of soda
- 100g salted butter, diced, plus extra for greasing
- 100g caster sugar
- 300ml buttermilk
- 1 tsp vanilla extract
- 1-2 tbsp milk, as needed
- 1 x 227g tub clotted cream
- 200g strawberry or raspberry conserve or jam
- 1 tbsp icing sugar to dust
Step by step
Best eaten freshly baked, but the scone can be frozen at the end of step 4 for up to 1 month.
- Preheat the oven to 190°C, fan 170°, gas 5 and grease an 18cm springform cake tin.
- 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).
- To assemble the scone cake, carefully cut in half horizontally. Spread the bottom half with the clotted cream and the top with a layer of jam, or vice versa if you wish to follow the Cornish method!
- Dust with icing sugar and serve cut into wedges, with plenty of tea.