Sunday, 14 May 2017

Strawberry Scone Cake {Recipe}

So, my neighbour messaged me a while back, asking: "Could you  make a scone cake?"
My reply: "You mean, like a really big, cake sized, scone?"

I had never heard of, nor thought of such a concept, so all credit goes to Maria, but what an AWESOME IDEA!!!

This cake, uh, scone... has an abundance of delicious strawberries, and to make the most of the strawberries' unique flavours, I used them in three different ways:
  • Cooked strawberries (in the scone itself).
  • Fresh Strawberries
  • Strawberry Conserve/Jam

It was so quick and easy to make, and everyone absolutely loved it! (I made one for my family too). If you would like to make one yourself, here is the recipe:

Strawberry Scone Cake Recipe

Serves 6

1/2 cup milk
1 egg
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
60g unsalted butter (chilled)
3 tablespoons sugar
400g fresh strawberries
250g clotted cream
80g strawberry conserve/jam

Pre-heat oven to 220°C (or 200°C fan forced)
Grease and line the bottoms of two 7" or 6" cake tins (you could also do a single layer in one 9" pan).
Reserve 6-8 of the nicest looking strawberries for decorating the top of the cake, whole.
Quarter 200g of the remaining strawberries.
In a jug or bowl, whisk together the milk, egg and vanilla, put aside.
In a separate bowl combine the flour, baking powder, salt and sugar. Cut in the butter until there are no lumps bigger than a pea.
Add the milk mixture and stir with a spatula until all the flour is just mixed in.
Add the strawberries and fold the batter over the strawberries about a dozen times (batter will be smoother and strawberries well distributed in the batter).
Split the batter between the two tins and press down to fill the tins evenly.
Bake for 20-25 minutes, until the top is golden.
Leave to cool about 10 minutes, then turn out of tin and leave on cooling racks until completely cooled. (The scones can be baked the day before needed).
Lay one scone layer on a cake stand/board and spoon on about half of the clotted cream, covering the whole top of the scone. Spread 2 thirds of the strawberry conserve on top of that. Quarter the rest of the strawberries (not the ones reserved for the top) and lay them on top of the conserve and cream. Drizzle another 1/4 of the cream on top of the strawberries. Add the second scone layer. Spoon the rest of the cream on top, keeping it to the sentry of the cake, add the rest of the jam in the middle, then decorate with the whole strawberries.
Slice and serve. Cake should not be kept past 24 hours of adding the cream.