Eton Mess Scone Cake
Grab a cuppa tea and a slice of this Eton Mess Scone Cake!
- 4 egg whites
- 220g white sugar
- 750g plain flour, plus extra for dusting
- 2¼ tsp bicarbonate of soda
- 150g salted butter, diced, plus extra for grease
- 150g caster sugar
- 450ml buttermilk
- 1½ tsp vanilla extract
- 2-4 tbsp milk, as needed
- 150g clotted cream
- ¼ tsp cream of tartar
- 3 tbsp icing sugar
- 400ml double cream
- 1 jar of strawberry jam
- Fresh strawberries
- Preheat the oven to 130°C.
- Whisk together the egg whites until they form stiff peaks then add the sugar in spoonfuls. Keep going until the meringue becomes glossy and thick - take a pinch and rub it between your fingers; if it's still grainy, keep whisking! Spoon roughly onto a lined baking tray and bake for around 2 hours, then break it up into small chunks. It helps having two ovens at this point - if you do, whack the second up to 180°C.
- Sift the flour and bicarb into a large mixing bowl. Make sure the butter is soft and lightly rub into the flour with your fingertips, until the mixture resembles coarse, fine breadcrumbs.
- Whisk through the sugar until fully incorporated then make a well and pour in the buttermilk and vanilla. Stir in everything to make a sticky dough - add splashes of milk if it looks too dry.
- Turn the dough out onto a lightly floured surface and gently form into a disk. Place it in a lined 23 cm spring form tin. Bake for around 30 mins before covering with silver foil to prevent the top burning. Check it with a skewer for doneness and leave it to cool for at least an hour - it'll need to be really cold for the next step.
- Whisk the clotted cream with the icing sugar and cream of tartar. Add the double cream and whisk to stiff peaks.
- To assemble the scone cake, carefully cut in half horizontally. Spread the bottom half with a layer of strawberry jam, followed by the whipped cream, fresh strawberries and pieces of broken up meringue.
- Dust with icing sugar and serve cut into wedges.