Strawberry and Cream Scone Cake is a huge scone and delicious served as a tea time treat or at brunch and most definitely perfect for Valentines Day morning
Pre-heat the oven to 200 deg C (400 deg F) – line a baking sheet with baking paper
Place the Scone Mix in a mixing bowl – add the Butter and rub it into the Mix
Whisk together the Egg and Milk – add to the Scone Mix and mix until just combined (do not over mix) – form a round ball and flatten to about the size of a cake – place on the prepared baking sheet
Make a slight indentation in the center of the bowl – cover with a round of baking paper and fill with baking beans or rice – bake 15 minutes – remove the baking beans or rice and the top piece of baking paper – bake a further 5 – 10 minutes or until fully cooked
Remove from the oven – transfer to a cooling rack after 5 minutes and let cool completely
Place the Strawberries in a medium mixing bowl – sprinkle over the Caster Sugar and stir through – let stand at least 5 minutes (a bit of syrup will form at the bottom of the mixing bowl)
Beat the Cream until stiff peaks form – fold in the Custard and pipe or scoop into the indentation of the baked Scone – top with the Strawberries and drizzle over the syrup
Nutrition Facts
Strawberry and Cream Scone Cake
Amount per Serving
Calories
321
% Daily Value*
Fat
21.1
g
32
%
Saturated Fat
11.3
g
71
%
Polyunsaturated Fat
5.3
g
Cholesterol
72
mg
24
%
Sodium
229
mg
10
%
Carbohydrates
35.8
g
12
%
Fiber
0.4
g
2
%
Sugar
5
g
6
%
Protein
8.5
g
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.