Strawberry Cream Tea Cake

This super-sized scone is perfect to feed a crowd for afternoon tea

• Cooking Time Prep 30 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Cuts into 6 pieces

Nutrition per serving

• Kcalories

  609

• Protein

  6g

• Carbs

  58g

• Fat

  41g

• Saturates

  25g

• Fibre

  2g

• Sugar

  27g

• Salt

  1.15g

Ingredients

• For the scone
• 175g butter, frozen
• 250g self-raising flour
• 1 tsp baking powder
• 50g golden caster sugar, plus extra for sprinkling
• 150ml cold full-fat milk
• tiny squeeze lemon juice
• beaten egg, for glazing
• For the topping and filling
• 350g strawberries, hulled and sliced
• 50g golden caster sugar, plus a little sugar for sprinkling
• 1 tbsp posh strawberry jam (we like Tiptree Little Scarlet Strawberry Conserve)
• 140g clotted cream
• small drop vanilla extract

Directions

1. Heat oven to 220C/200C fan/gas 7. On the coarse side of a box grater, grate the butter into a bowl, then place back in the freezer for 5 mins. With a spatula, quickly mix the butter with the flour, baking powder and sugar, add the milk and lemon juice, then bring together until you have a butter-speckled dough. Knead the dough a few times on a floured surface. Roll out to a circle, press into a lightly greased 20cm sandwich tin, then brush the top with egg and scatter with a little sugar. Bake for 20 mins until risen and golden, then transfer to a cooling rack.
2. While the scone is cooling, toss the strawberries in a bowl with a sprinkling of the sugar and the jam, then set aside. In a separate bowl, whisk the clotted cream until stiff with the 50g sugar and a drop of vanilla extract.
3. To assemble the cake, place the scone base on a serving plate, spread the cream over, leaving a slight edge of the cake showing, then pile the saucy strawberries on top. Serve cut into wedges

Categories: Courses, Events, Fruit, Seasonal