This giant cream tea scone cake is packed with jam, cream and juicy fresh British berries.
Perfect for Summer Picnic, BBQ’s, Street Parties and the Jubilee Weekend
This giant cream tea scone cake is packed with jam, cream and juicy fresh British berries. It’s the perfect time to bake with and use fresh berries, as it’s soft fruit season.
And what better time is there to bake and serve a show-stopping scone cake than for the Queen’s Platinum Jubilee….
The scone cake can be made up ahead of time and freezes well – just defrost overnight and decorate just before serving.
I’ve used fresh British strawberries, blackberries and raspberries in the filling; as well as being totally delicious, they are all packed with fibre and are high in vitamins, especially vitamin C.
New research analysed the anti-inflammatory and wound healing properties of a selection of strawberry and blackberry fruits and discovered they could have a role to play in wound healing.
Furthermore, raspberries are high in antioxidant strength and have proven health benefits, helping to protect the body against disease.
So as well as looking good, tasting good, eating fresh British berries helps you feel good too.
The recipe is shared below. (Serves 8 to 10) Please do let me know if you make this, Karen.
Notes and Substitutions for Giant Cream Tea Scone Cake
- Use any fresh berries you have locally and that are seasonal to where you live.
- Use any berry or fruit jam, even lemon curd would work well too.
- Use 50% wholemeal flour and 50% white flour for a more rustic high fibre scone.
- You can butter the scone before adding the jam, cream and berries too, for a richer scone cake.
- Sprinkle icing sugar over the top when baked.
- The scone cake can be made up ahead of time and freezes well – just defrost overnight and decorate just before serving.
More Scone and Afternoon Tea Recipes
- Small Batch Cream Tea Scones
- Fresh Blueberry Scones Recipe
- Old-Fashioned Rose Lemonade Scones Recipe
- Low Calorie Vanilla Bean Scones
- Victoria Scones for a Jubilee Tea
- Devon Cream Tea with Strawberry Jam and Scones
Pin me for Later Baking
Recipe for Giant Cream Tea Scone Cake
- 450g self raising flour
- Pinch of salt
- 115g butter
- 50g caster sugar, plus extra for topping
- 280ml milk, plus extra for glaze
- 8 tablespoons Strawberry or raspberry jam
- 1 x 227g tub clotted cream
- 150g fresh strawberries, hulled and halved
- 50g fresh blackberries
- 50g fresh raspberries
- Preheat oven to 200C/180C Fan/400F/Gas mark 6 and line a 6” (15cm)cake tin with baking paper.
- Sieve the flour into a large mixing bowl and add a pinch of salt, the butter and caster sugar.
- Rub the butter into the flour using your fingertips, until it resembles fine breadcrumbs.
- Slowly add the milk and start mixing it all together using a knife. Once the dough has come together, use your hands to shape it into a ball.
- Place it in the prepared cake tin, brush milk on the top, then sprinkle sugar over.
- Bake for 25 to 30 minutes, until golden brown. Remove from the oven and invert the scone cake onto a wire rack, then turn it up, so the paper is at the bottom.
- Once cool peel of the baking paper and sit on a serving platter. Cut through the middle horizontally, and spread the bottom half with the jam.
- Spoon over the clotted cream, then arrange the berries over the cream.
- Place the scone top on the berries and cream.
- Sprinkle more caster sugar over the top, and serve cut into wedges with extra berries and cream if desired.
Use any fresh berries you have locally and that are seasonal to where you live.
Use any berry jam, or even lemon curd would work well too.
Use 50% wholemeal flour and 50% white flour for a more rustic scone.
You can butter the scone before adding the jam, cream and berries too, for a richer scone cake.
Sprinkle icing sugar over the top when baked.
The scone cake can be made up ahead of time and freezes well - just defrost overnight and decorate just before serving.