Page title and description

Strawberry scone cake
Ingredients
- 250g self-raising flour
- 50g soft unsalted butter, cut into small dice
- 50g caster sugar
- pinch of salt
- about 150ml milk
- 200g crème fraîche
- 200g mascarpone
- a few drops vanilla essence
- 2 tsp icing sugar
- 200g fresh strawberries, sliced
- few mint leaves to garnish (optional)
- icing sugar, for sifting
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
-
Step 1
Preheat oven to 200°C/Gas 6. Lightly butter a 20cm cake tin. -
Step 2
Sieve the flour into a large bowl. Add the butter and using your fingertips, rub the flour and butter together until the mixture resembles fine breadcrumbs. Add the sugar and salt and stir to combine. -
Step 3
Gradually add the milk, stirring until the mixture forms a soft dough. Transfer the mixture to a lightly floured work surface and knead until smooth. -
Step 4
Lightly flour a rolling pin and gently roll out until just the size of the tin. Gently press the mixture into the tin and bake for about 20-25 minutes, until risen, golden and just firm to the touch. -
Step 5
Remove from the oven and leave to cool in the tin for 5-10 minutes. Remove from the tin and transfer to a wire cooling rack. Leave to cool. -
Step 6
Using a sharp knife, carefully level off the top. -
Step 7
Put the crème fraîche, mascarpone, vanilla essence and 2 teaspoons of icing sugar into a large bowl and beat gently to combine. Spread over the cake. -
Step 8
Pile on the sliced strawberries. Finish with a few sprigs of mint to garnish and some sifted icing sugar.