Giant Scone Cake Recipes

GIANT SCONE CAKE

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease and line 2 large baking sheets with baking parchment. For the scone base put the flour in a large bowl with the baking powder and a pinch of salt. Stir to combine, then add the butter and rub everything together into fine crumbs. Stir in the sugar and make a well in the centre.
• Pour the buttermilk 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.
• Place each round on a baking sheet and bake for 25 mins, swapping the trays round halfway through cooking, until the scones are golden and a skewer inserted into the centre comes out clean. Leave to cool slightly before placing on a wire rack to cool completely.
• Once the scones have cooled, put the strawberry slices in a large bowl with the caster sugar and lemon juice. Stir to combine and leave to macerate for about 20 mins until syrupy. Meanwhile, mix the cream with the icing sugar and whip to soft peaks.
• Spoon the cream onto the flat side of one of the scones. Top with the macerated strawberries and the remaining scone. Dust with icing sugar and serve in slices.

GIANT S'MORE CAKE

Steps:

• Preheat the oven to 350 degrees F. Make the large graham crackers: Discard 3/4 cup of the cookie mix. Prepare the remaining mix as directed for cut-out cookies, adding the ground graham crackers.
• Divide the dough in half. Roll out each piece of dough into a 9 1/2-inch square on separate sheets of parchment paper; transfer the dough and parchment to 2 baking sheets.
• Bake the graham-cracker cookies until golden and set, 12 to 15 minutes. While still warm, trim the edges with a paring knife to make even 9-inch squares.
• Use a butter knife to score a perforated line across the middle of each cookie, then use a chopstick or skewer to make small holes as shown. Let cool completely.
• Using an offset spatula, spread the fudge sauce into a wavy pool on 1 cookie. Transfer to the freezer.
• Let the ice cream soften slightly, then cut off the carton and place the block of ice cream on its side on a piece of plastic wrap. Cover with more plastic and press the ice cream to flatten slightly. Freeze until firm, about 1 hour.
• Meanwhile, make the meringue: Beat the egg whites and cream of tartar with a mixer on medium-high speed until foamy, then gradually beat in the sugar on high speed until stiff glossy peaks form.
• Remove the plastic and set the ice cream on top of the fudge-covered cookie. Using an offset spatula, cover the ice cream with a smooth layer of meringue, building out the sides slightly.
• Use a kitchen torch to brown the meringue, then gently press the other graham-cracker cookie on top. Freeze until ready to serve, then let soften slightly and slice.

GIANT CINNAMON ROLL SCONE

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat.
• Prepare the dough: In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the cubed butter, then pinch and press the butter into the flour until the mixture resembles coarse sand.
• Make a well in the center of the sandy mixture and add the heavy cream and vanilla. Toss and fold until it comes together to form a loose dough.
• Dust your work surface with flour and turn the dough out onto it. Gently knead the dough two or three times to bring it together. Use your hands to press the dough into a 5-by-14-inch rectangle with a long side facing you. Imagine the dough divided vertically into three equal sections, like a standard sheet of paper folded to fit into an envelope. Carefully lift the section on the right and fold it over the center section. Lift the section on the left and fold it over the other two layers. When you look at your dough from the front, you should see three distinct layers. Turn the little dough package so that one of the folded edges is facing you.
• Use your hands to press the layered dough back down into a long rectangle similar in size to the first one you made, flouring your work surface and dough as needed.
• Make the filling: In a small bowl, whisk together the melted butter, brown sugar and cinnamon. Drizzle the filling on top of the dough and spread it out using a spoon or silicone spatula to fully cover the top surface of the dough.
• Cut the dough lengthwise into four equal strips. Pick up a strip and transfer it to the prepared baking sheet, filling-side up. Roll it up tightly, then stand it up on one of its flat sides in the center of the sheet. Pick up another strip, and wrap that strip, filling-side in, around the standing coil starting where the first coil left off. Repeat with the two remaining strips. Gently push the circle of coiled dough down to adhere the strips together and flatten the dough to about 9 inches in diameter. Cover and chill the dough for at least 30 minutes, or up to overnight.
• Position a rack in the center of the oven and heat the oven to 350 degrees. Cut the chilled roll into 8 wedges, leaving the cut pieces together in a circle instead of pulling them apart.
• Bake, rotating the pan halfway through, until the scones have puffed and browned around the edges, 20 to 24 minutes.
• Transfer the sheet to a rack to cool for 20 to 30 minutes before carefully moving the warm scones onto a cutting board or serving platter. (If you don't let them cool first, they will fall apart when you try to move them.) Using a knife, gently slice to separate the 8 individual scones, but don't pull them apart.
• Make the glaze: In a small bowl or glass measuring cup, whisk together the confectioners' sugar and vanilla with enough milk until the glaze is spreadable. Drizzle it over the scones and serve.