Pimp That Snack
Language: English

Scone fit for Elton John

by Jack Spencer 9 photos Rated 86% 417 votes when voting closed

About this build

A scone recipe is scaled up and baked in two enormous halves, then filled with jam and whipped cream for a giant cream tea.

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The assembled giant scone oozing jam and cream, a normal-sized scone beside it for scale

What the original account establishes

These notes distinguish the recorded result from quantities or settings the contributor did not specify. Follow each source link to the original passage.

  • A recipe for 20 scones was multiplied by 8: 2 bags of flour plus a bit, about 1 bag of sugar, just under 1 pot of Utterly Butterly, 4 pints of milk when only 2 had been planned for, 1 pot of double cream, 3 pots of cheap jam and a couple of eggs, all for £6.95. The mix needed very large helpers, the first scone was judged not big enough so a second was made, and the two would not cool down until an electric fan was pointed at them. Cream was poured in from a height and the jam and cream layered between the halves; the account puts the result at 160 normal scones, warns that eating it makes you feel sick very quickly, and gives the weight as just under 8 kilos, about 1.2 stone, or the same as the writer’s dog. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7 · Source 8 · Source 9
Notes from the contributor

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We chose a recipe to make 20 scones and then multiplied it by 8. The forthcoming scone was set to contain

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The original account

Ingredients

We chose a recipe to make 20 scones and then multiplied it by 8.
The forthcoming scone was set to contain

2 Bags of flour plus a bit.
1 bag of sugar or there abouts.
Just under 1 pot of Utterly Butterly.
4 pints of milk (we were only prepared for 2 pints)
1 pot of double cream.
3 pots of cheap jam.
A couple of eggs.

All for a very reasonable £6.95

Two sacks of flour, butter, sugar, eggs, jam and cream stacked in front of an open recipe book

We hired some really massive people to mix our really massive scone mix.

Two people pouring milk from bottles into large mixing bowls of scone dough

They struggled with the consistency and joked about it.
After shaping and putting in a tin, it was off to the oven…

Woman sliding a huge round of raw scone dough on a metal tray into the oven

We decided that the scone wasn’t big enough and so made another one. They simply would not cool down and so we got electric about it.

Two enormous baked scone halves cooling on the kitchen table in front of an electric fan

Pushing the cream through Robs head and then pouring it into our chosen vessel from a height…

Whole tub of cream poured in a long stream into a measuring jug

On goes the jam and the cream….

Mound of whipped cream heaped onto the jam-covered bottom half of the giant scone

The assembled giant scone oozing jam and cream, a normal-sized scone beside it for scale

An assembled mega-scone. On the left is a normal scone, multiply that by 160 and it would look similar to our nobbly confectionary sandwhich that took an afternoon to make.

Richard can’t believe it. He maintains that expression to this day.

Baker grinning behind the finished jam-and-cream scone on a silver stand, wider than his shoulders

We all got stuck in, cups of tea all round. It tasted mighty fine although as they say, ‘If you make a scone that is 160 times as big as a normal scone and try and eat it you will feel really sick and wont get very far’

A job well done none the less.

The giant scone cut open, a wedge on a plate showing the jam and cream layers

So to summarise-

The scone weighed just under 8 kilos.
That is about 1.2 stone.
That is the same as my dog.
No one will ever make a bigger scone.

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