Giant scone cake

Name: Giant scone cake | Asda Good Living
Total time: 55 min
Yield: 12
Cuisine: British
Ingredients: 450g Self-Raising Flour, plus extra for dusting; 50g Caster Sugar; 1.5 tsp Baking Powder; 125g Unsalted Butter, cold and cubed, plus extra for greasing; 2 Eggs, beaten (1 for scone and 1 for egg wash); 165ml Whole Milk; 300ml Double Cream; 2 tbsp Caster Sugar; 1 tsp Vanilla Paste; 125g Strawberries, hulled and cubed; 175g Asda Extra Special Strawberry Conserve

A summery showpiece bake, loaded with a fluffy Chantilly cream, Asda Extra Special Conserve and studded with fresh strawberries.

By Asda Good Living,24th May 2023

Cook: 55 Mins

Serves: 12

Price: £0.43 per serving

Nutritional Information

Each 122g serving contains

Energy
2180kj
427kcal

21%

Fat
23.9g

High
34%

Saturates
14.4g

High
72%

Sugars
17.7g

Med
20%

Salt
0.54g

Med
9%

of your reference intake.
Typical energy values per 100g:
1787kj/427kcal

Ingredients

450g Self-Raising Flour, plus extra for dusting

50g Caster Sugar

1.5 tsp Baking Powder

125g Unsalted Butter, cold and cubed, plus extra for greasing

2 Eggs, beaten (1 for scone and 1 for egg wash)

165ml Whole Milk

300ml Double Cream

2 tbsp Caster Sugar

1 tsp Vanilla Paste

125g Strawberries, hulled and cubed

175g Asda Extra Special Strawberry Conserve

Method

Preheat oven to 200°C/180°C fan/gas 6 and line an 18cm, loose-bottom, round tin with butter and baking paper.

Put the flour, sugar, baking powder, butter and a pinch of salt in a mixing bowl. Rub the ingredients between your fingers until you have a sandy consistency. Add in 1 egg and gradually mix in the milk until you have a soft dough – you may not need it all.

Knead for 1 min until smooth then roll into a ball. Lightly dust a surface with flour and roll the dough out into an 18cm circle. Put into the lined tin.

Brush the top with the beaten egg, then bake for 35 mins until golden brown and well risen. Leave to cool for 5 mins in the tin, then remove from the tin and transfer to a wire rack to cool.

Make the filling by whipping together the cream, sugar and vanilla paste until it has soft peaks and just about falls off the spoon. In a separate bowl, mix together the fresh strawberries with the conserve.

Use a sharp knife to slice the scone in half widthways and fill the middle with a layer of cream and the strawberry conserve before sandwiching the top of the scone on.