Giant Scone Cake With Jam & Cream

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.