Indulge in the ultimate afternoon tea treat with our Giant Scone Cake recipe! This oversized scone is golden, crumbly, and perfect for sharing, with clotted cream and jam for a classic British delight.
Indulge in the ultimate afternoon tea treat with our Giant Scone Cake recipe! This oversized scone is golden, crumbly, and perfect for sharing, with clotted cream and jam for a classic British delight.
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.
