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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

PER SERVING

609 kcalories, protein 6g, carbohydrate 58g, fat 41 g, saturated fat 25g, fibre 2g, salt 1.15 g

Latest comments and suggestions

• Jane

  13 May 2009

  Jane commented on this recipe

  lovely cake, made it for my grans birthday. Used whipped double cream instead to make it a bit lighter for her.

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• Jane

  13 May 2009

  Jane rated this recipe

  

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• jade

  15 May 2009

  jade rated and commented on this recipe

  

  This cake was sooo nice very indulgent, and really easy to make, have made it twice already, will definately become a regular in my family.

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• Julie

  22 June 2009

  Julie rated and commented on this recipe

  

  Made this twice. Both times very nice however I am having to use much more flour than the recommended measurement. With 250 grams, and 150 ml milk, I could not form a dough as it was simply too wet. Also not quite sure if it is worth grating the butter. Cutting the butter into small cubes and rubbing it with your fingertips into the flour works too. As for the strawberry topping, avoid slicing them too thin as they break up in the jam/sugar syrup. In my second attempt, I halved my strawberries and found they hold their shape much better and was easier to pile onto the cake.

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• Lizzie Smith

  23 June 2009

  Lizzie Smith commented on this recipe

  This was incredibly easy to make, and went down a storm. So much mopre impressive than normal scones.

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• Val

  26 June 2009

  Val commented on this recipe

  Yes, easy to make apart from grating a block of frozen butter! I'll be tempted to try mixing cold butter & flour in Magimix next time. I used clotted cream (8 oz or thereabouts tub) just as it was, it certainly didn't need sugar and vanilla in it. Didn't beat it, just spooned it onto cake - it did "run" a bit but looked lovely with the strawbs piled on top. Serves more than 6, I'd say 8-10 slices as its pretty rich. Lovely and looks impressive.

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• Frantic Flapjack

  06 July 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was very easy to make but a little disappointing. It looked good but the sponge was quite dense and tasteless. Also, I don't think it was worth splashing out on the expensive jam for just a tablespoon. I made it for a friend's barbecue party but the lemon meringue that another friend brought was much nicer.

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• Gbobs

  12 July 2009

  Gbobs rated and commented on this recipe

  

  this was heaven on a plate totaly indulgence totally delicious!!!!

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• sweet tooth

  21 July 2009

  sweet tooth rated and commented on this recipe

  

  Couldn't possibly ruin clotted cream with vanilla essence, but otherwise I loved this recipe. I did add sultanas to the scone mixture which was a success.

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• janice

  01 August 2009

  janice commented on this recipe

  This is a fantastic recipe, made it last saturday and it went down a treat. I did not have any strawberry jam so I coated the strawberries in a strawberry smuckers syrup !! yummy will be making it again soon.

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• rach1983

  10 August 2009

  rach1983 rated this recipe

  

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• tammyinsull

  13 August 2009

  tammyinsull rated and commented on this recipe

  

  Made this last weekend. Husband saw the photo in the magazine and 'requested' it for the weekend bake! Nice cake and looked good when it's done. I have to say it really is a cake for a party/family of 4/6 people. The two of us finished it in 3 days but the cake only tasted good when it's just made!

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• chocolatediamonds123

  06 September 2009

  chocolatediamonds123 rated and commented on this recipe

  

  Me and my dad are having a cake making compotition and I saw this and this is definatly the one I am going to make. I will again comment and say how it got on. My mum and brother are going to judge!! Thankyou for this recipe and as I said before I will tell everyone how I got on!!

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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

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Difficulty and servings

CUTS INTO 6 PIECES

Preparation and cooking times

Prep 30 mins

Cook 20 mins

plus cooling

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

PER SERVING

609 kcalories, protein 6g, carbohydrate 58g, fat 41 g, saturated fat 25g, fibre 2g, salt 1.15 g

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