Giant Scone
About this build
Peter's giant cream tea scone is baked in two halves and filled with raspberry jam and Chantilly cream for a team snack bake-off.
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As long time admirers of Pimp that Snack we decided as a team to all Pimp a snack and have a Pimp bake off! I decided to go with giant Cream tea Scone! It was with Chantilly Cream and Raspberry jam. I decided to follow my tried and tested Mary Berry recipe for the Scone, however was going to need to PIMP it up. I took the standard recipe for 20 scones and thought times it by 6 so compiled the ingredients!
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2.7KG (6lb) of Self raising flour 12 rounded tsp Baking Powder 225G Butter 300g of Caster Sugar 12 Eggs About 2 pints of milk Filling Full Jar of Jam 2 Pints of whipping cream 4 dessert spoons of icing sugar Natural Vanilla extract
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Giant Scone: the archived recipe
Condensed from the original account by Peter Tasker, published 2012-04-27. The quantities and method are the contributor’s; this is not a new kitchen test.
Ingredients recorded
- 2.7 kg (6 lb) self-raising flour
- 12 rounded teaspoons baking powder
- 225 g butter
- 300 g caster sugar
- 12 eggs
- About 2 pints of milk
- A full jar of jam
- 2 pints of whipping cream
- 4 dessert spoons of icing sugar
- Natural vanilla extract
The list is the contributor’s sixfold scaling of a standard 20-scone recipe, said to make enough for 120 scones. The milk is approximate in the list, but each half used 6 eggs made up to 900 ml with milk. The account records a 13 lb finished weight and a calorie figure as its own estimate; neither is on this card.
Method recorded
- Make the scone in two batches, a top and a bottom, halving the scone ingredients for each.
- For each half, mix the dry ingredients in a large container and rub in the butter to a breadcrumb consistency.
- Whisk 6 eggs and make them up to 900 ml with milk, keeping a little back for the glaze; pour into the dry ingredients gently and slowly while mixing.
- Lightly grease a 14 inch frying pan with its handle removed, put in the mixture and glaze the top with the reserved egg and milk.
- Bake at 220 °C for 20 to 25 minutes; the contributor found the inside still uncooked on a skewer, so moved it to a 130 °C oven for about 20 minutes more. Repeat for the second half and cool.
- Slice the top off the bottom scone, butter it and spread on the whole jar of jam.
- Whip the 2 pints of cream with the icing sugar and a couple of teaspoons of vanilla extract, spread it on, and put the top scone in place.
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The original account
As long time admirers of Pimp that Snack we decided as a team to all Pimp a snack and have a Pimp bake off! I decided to go with giant Cream tea Scone! It was with Chantilly Cream and Raspberry jam. I decided to follow my tried and tested Mary Berry recipe for the Scone, however was going to need to PIMP it up. I took the standard recipe for 20 scones and thought times it by 6 so compiled the ingredients!
Heres the total ingredient list –
For Scone –
2.7KG (6lb) of Self raising flour
12 rounded tsp Baking Powder
225G Butter
300g of Caster Sugar
12 Eggs
About 2 pints of milk
Filling
Full Jar of Jam
2 Pints of whipping cream
4 dessert spoons of icing sugar
Natural Vanilla extract
When opened first pack of flour realised was going to have to make this in two batches a Top and Bottom to the scone! So halved all ingredients and put dry ingredients in largest Tupperware I had and then added butter and made into breadcrumb consistency. Then needed to add liquid, 6 eggs whisked and make up to 900ml with milk. Pour into dry ingredients gently and slowly, whilst mixing together.
Save some of the liquid back to glaze the scone. Upon Mixing I realised my initial idea of using a 9inch tray was way under estimated! A little resourcefulness meant I quickly got screwdriver out and removed handle from a 14 inch frying pan.
Ideal size! Lightly greased it and put in the mixture! Used remaining eggy lmik wash to glaze over the top. Placed in oven at 220c for 20-25 mins normal scone time! It rose but when I skewered it still not cooked in side! So then transferred to 130c oven for additional 20 mins or so to cook it through! Great all I had to do now was repeat the process!
Once out and cooled. I had to make it resemble a SCONE! I sliced off the top of the ‘bottom’ scone, buttered in and used a whole jar of Jam!
I then whipped up 2 pints of cream with Icing sugar (for added strength and stability) and couple of tsp of extract. Voila Chantilly cream! Smeared in. Moment of truth was putting on the substantial ‘top’! Went on a dream! Massive scone done! One scone from a mixture which was enough for 120!
Based on average size and calories of a scone and cream it came in at a massive! 13lb in weight and 32000 calories! Actually tasted really nice and am very proud of it!
