Giant Scone with Whipped Cream, Clotted Cream, Jam & Strawberries
Ingredients
- 110gms Butter
- 450gms Self-Raising Flour
- Pinch of Salt
- 260mls Milk
- 50gms Sugar
- 200gms Clotted Cream
- 150mls Double Cream
- 50gms Icing Sugar
- 150gms Fresh Strawberries
- 1 tablespoon Icing Sugar (for dusting)
Preparation
Preheat the oven to 180°C and line a tray with a sheet of baking paper.
To make the scone, rub the butter into the flour, sugar, and salt in a large bowl until the mixture resembles a sandy texture.
Slowly pour in the milk (saving a little for brushing) and mix using a butter knife to avoid overworking the mixture.
Once the dough starts to come together, shape it into a ball with your hands and place it on the baking tray.
Roll the dough with a rolling pin to about 20cm in diameter and 3cm in thickness. Brush the top with a little milk.
Bake in the oven for 25-30 minutes. Once baked, let it cool on a wire rack.
Whip the double cream and icing sugar to stiff peaks. Whip in the clotted cream. Slice the strawberries and fold them into the whipped cream.
When the scone is cooled, slice it in half. Fill it with the cream and strawberry mixture. Dust with icing sugar and serve. Enjoy!