Giant Scone Cake With Jam & Cream

8
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (142.8 g)
  • Calories 314.6
  • Total Fat - 15.7 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 44.6 mg
  • Sodium - 219.5 mg
  • Total Carbohydrate - 39.1 g
  • Dietary Fiber - 5.9 g
  • Sugars - 1.7 g
  • Protein - 8.1 g
  • Calcium - 177.8 mg
  • Iron - 1.8 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 190C/170C fan forced and line a baking tray with baking paper.

Step 2

Sift the flour, baking powder and salt into a large bowl use your fingertips to rub the butter into the flour until mixture resembles fine breadcrumbs and then make a well in the centre and add the milk and use a flat-bladed knife in a cutting motion to mix until dough starts to come together, adding a little more milk as necessary.

Step 3

Turn the dough out onto a lightly floured surface and knead gently for 1 minute or until just smooth (don't overwork it or the scone will be tough).

Step 4

Shape into a 20cm round and place onto the prepared tray and brush the top with milk and sprinkle with the sugar.

Step 5

Bake the scone for 30 minutes or until risen, golden brown and it sounds hollow when tapped on the base and transfer to a wire rack for 5 minutes to cool slightly.

Step 6

Use a large serrated knife to slice in half and top with double cream and jam and cut into wedges and serve with extra jam and cream.

Tips & Variations


No special items needed.

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