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Image for Recipe - Edd Kimber’s Strawberry & Clotted Cream Slab Scone

Edd Kimber’s Strawberry & Clotted Cream Slab Scone

Image for Recipe - Edd Kimber’s Strawberry & Clotted Cream Slab Scone
  • Time preparation 25 minutes, plus cooling and macerating time
  • cook time Cook: 25 minutes
  • Serve Serves 8–10

​Edd says: “British folk can’t agree on how to correctly pronounce the word scone or even whether the jam or cream should go on first, so this slab scone will be sacrilege for some, but I love it, as it turns a dainty afternoon tea staple into a perfect dessert."

Recipes taken adapted from One Tin Bakes by Edd Kimber (Kyle Books, £17.99). Photography by Edd Kimber
  • For the slab scone:
  • 500g self-raising flour, plus extra for dusting
  • 1 ½ tsps baking powder
  • 50g caster sugar
  • ½ tsp fine sea salt
  • Finely grated zest of 1 large lemon
  • 150g unsalted butter, chilled and diced
  • 120ml whole milk, plus a splash for the egg wash
  • 4 large eggs, beaten
  • 2 tbsps demerara sugar
  • For the topping:
  • 400g fresh strawberries, hulled and halved
  • 25g caster sugar
  • ½ tsp vanilla bean paste
  • 340g clotted cream

Preheat the oven to 190°C/Fan 170°C/ Gas 5. Line the base of a 23 x 33cm baking tin with a strip of parchment paper, so some excess hangs over the longer side of the tin.

For the slab scone, mix the flour, baking powder, sugar, salt and lemon zest together in a large bowl, then rub in the butter until it resembles coarse breadcrumbs with a few larger pieces remaining.

Make a well in the middle and pour in the milk and three of the beaten eggs, stirring to form a soft but not sticky dough.

Tip the dough out onto a lightly floured work surface, press or roll into a 23 x 33cm rectangle and transfer to the prepared tin.

Beat the remaining egg with a splash of milk to form an egg wash, and brush over the top of the scone, then sprinkle liberally with the demerara sugar. Bake for 20–25 minutes, or until golden brown. Set aside to cool completely in the tin.

Meanwhile, prepare the topping. Place the strawberries into a large bowl and sprinkle over the sugar and vanilla, stirring together briefly. Leave to macerate for 30 minutes–1 hour, until the sugar has dissolved.

Once cool, remove the scone from the tin, spread the clotted cream all over the scone and then top with the macerated strawberries, drizzling with the syrup that is left in the bottom of the bowl.

Cut into portions and serve. This slab scone is best served on the day it’s made, soon after assembling.

Ingredients

  • For the slab scone:
  • 500g self-raising flour, plus extra for dusting
  • 1 ½ tsps baking powder
  • 50g caster sugar
  • ½ tsp fine sea salt
  • Finely grated zest of 1 large lemon
  • 150g unsalted butter, chilled and diced
  • 120ml whole milk, plus a splash for the egg wash
  • 4 large eggs, beaten
  • 2 tbsps demerara sugar
  • For the topping:
  • 400g fresh strawberries, hulled and halved
  • 25g caster sugar
  • ½ tsp vanilla bean paste
  • 340g clotted cream

Method

Preheat the oven to 190°C/Fan 170°C/ Gas 5. Line the base of a 23 x 33cm baking tin with a strip of parchment paper, so some excess hangs over the longer side of the tin.

For the slab scone, mix the flour, baking powder, sugar, salt and lemon zest together in a large bowl, then rub in the butter until it resembles coarse breadcrumbs with a few larger pieces remaining.

Make a well in the middle and pour in the milk and three of the beaten eggs, stirring to form a soft but not sticky dough.

Tip the dough out onto a lightly floured work surface, press or roll into a 23 x 33cm rectangle and transfer to the prepared tin.

Beat the remaining egg with a splash of milk to form an egg wash, and brush over the top of the scone, then sprinkle liberally with the demerara sugar. Bake for 20–25 minutes, or until golden brown. Set aside to cool completely in the tin.

Meanwhile, prepare the topping. Place the strawberries into a large bowl and sprinkle over the sugar and vanilla, stirring together briefly. Leave to macerate for 30 minutes–1 hour, until the sugar has dissolved.

Once cool, remove the scone from the tin, spread the clotted cream all over the scone and then top with the macerated strawberries, drizzling with the syrup that is left in the bottom of the bowl.

Cut into portions and serve. This slab scone is best served on the day it’s made, soon after assembling.

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