Giant Scone Cake With Jam & Cream
Recipe: #35998
November 26, 2020
Categories: Desserts, Snacks, Picnic, Potluck Oven Bake, Vegetarian, Flour, Heavy Cream, Butter/Margarine, more
"From our weekday newspaper The West Australian."
Ingredients
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 by Step Method
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
No special items needed.