Giant scone cake

A giant scone, fresh strawberries and cream – an all-in-one treat with classic afternoon tea flavours.

QServes 8-10

QPrep 25 mins plus macerating

225g butter, chilled and cubed, plus

extra for the baking sheets

450g self-raising flour, plus extra

for dusting

11/2 tsp baking powder

140g golden caster sugar, plus 3 tbsp 125ml milk mixed with 2 tsp

lemon juice, or buttermilk

1 large egg, beaten

500g strawberries, hulled and sliced 1 tbsp lemon juice

600ml whipping cream or Greek yogurt 2 tbsp icing sugar, plus extra

for dusting

QCook 18-20 mins

1 Heat the oven to 200C/180C fan/gas 6 and butter and line two large baking sheets with baking parchment.

2 Combine the flour, baking powder and a pinch of salt in a large bowl. Add the butter and rub in to form fine crumbs. Stir in 140g caster sugar and make a well in the centre. 3 Pour the milk and egg into the well and stir together until a soft dough forms. On a lightly floured surface, bring the dough together by lightly kneading a couple of times. Cut the dough in half and shape each piece into a round about 18cm in diameter. 4 Transfer to the baking sheets and bake for 25 mins, swapping the trays around halfway through, until the scones are golden and a skewer inserted into the centre comes out clean. Leave to cool slightly before putting on a wire rack to cool completely.

5 Put the strawberries in a large bowl with 3 tbsp caster sugar and lemon juice. Stir to combine, then leave to macerate for about 20 mins until syrupy. Meanwhile, whip the cream with the icing sugar to soft peaks.

6 Spoon the cream onto the flat side of one of the scones. Top with the strawberries and the remaining scone. Dust with icing sugar and serve in slices.

PER SERVING (10) 672 kcals, fat 44g,

saturates 27g, carbs 61g, sugars 29g, fibre 3g, protein 7g, salt 1g