Edd Kimber’s Slab Scone

If you know anything about food writer Edd Kimber, you’ll already know to expect a beautifully considered set of delicious recipes in any cookbook he creates. That’s certainly proved to be the case in his latest title, One Tin Bakes from which this delicious Slab Scone recipe is taken. What’s a slab scone, you ask? It’s a genius idea of creating one large (baking tin shaped) scone that can then be cut and portioned on serving.

Find out more in my full review of Edd’s One Tin Bakes, and do check the other recipes we are sharing from the book.

Edd Kimber's Slab Scone Recipe

Edd Kimber's Slab Scone Recipe

Edd Kimber's Slab Scone

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 summertime dessert. Of course, I have kept the clotted cream, it is after all one of the best tasting things in the world. For the topping, however, I have lightened it up a tad using fresh macerated strawberries with a little hint of vanilla instead of the more traditional jam. If you can’t get clotted cream you can also use mascarpone or whipped cream, but just do me one favour, if there is clotted cream available that is made in Devon and you’re not in the UK, then don’t buy it, it will have been sterilized and pasteurized and the flavour is a shadow of the real deal and not worth the disappointment.
Author Edd Kimber

Ingredients

FOR THE SLAB SCONE

  • 500 g (1lb 2oz / 4 cups) self-raising flour, plus extra for dusting
  • 1 ½ teaspoons baking powder
  • 50 g 1¾oz / ¼ cup) caster (superfine) sugar
  • ½ teaspoon fine sea salt
  • finely grated zest of 1 large lemon
  • 150 g (5oz / 1⅓ sticks) unsalted butter, chilled and diced
  • 120 ml (4fl oz / ½ cup) whole milk, plus a splash for the egg wash
  • 4 large eggs, beaten
  • 2 tablespoons demerara sugar

FOR THE TOPPING

  • 400 g (14oz) fresh strawberries, hulled and halved
  • 25 g (1oz / ⅛ cup) caster (superfine) sugar
  • ½ teaspoon vanilla bean paste
  • 340 g (11 ¾ oz) clotted cream

Instructions

  • Preheat the oven to 190°C (375°F), Gas Mark 5. Line the base of the 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 on to a lightly floured work surface, press or roll into a 23 x 33cm (9 x 13in) 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.

If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end.

Kavey Eats received a review copy of One Tin Bakes by Edd Kimber from publisher Kyle Books (Octopus Group). Recipe published with permission. Photography by Edd Kimber. 

Please leave a comment - I love hearing from you!

Your email address will not be published. Required fields are marked *