Giant clotted cream and cherry scone cake recipe

(16 ratings)

This is a great twist on the classic British scone.

scone cake
  • healthy
Preparation Time15 mins Plus chilling
Cooking Time20 mins
Total Time35 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories423 Kcal21%
Fat24 g34%
Saturated Fat15 g75%
Carbohydrates41 g16%

This clotted cream and cherry scone cake recipe is a giant twist on the classic British scone.

Scones are the perfect afternoon tea treat and this one is great for sharing. If you want to shake up your cream tea or you have got friends coming round then this clotted cream and cherry scone cake is ideal. If you want to save time or you’re not a fan of rubbing in the butter yourself then feel free to use a food processor. Also, why not try different fruits like strawberries or raspberries – and you can use fresh cherries when they’re in season. Whipped cream will also work but clotted cream is important for that authentic cream tea vibe.


  • 250g self-raising flour
  • 1⁄2tsp baking powder
  • 50g butter, chilled and cut into cubes
  • 50g golden caster sugar
  • 100g dried cherries
  • 150ml buttermilk, plus extra for brushing
  • 425g can cherries in syrup, drained
  • 227g tub clotted cream
  • caster sugar, for dusting

You will need:

  • 18cm loose-based cake tin




  1. Heat the oven to 220 C, 200 C fan,425 F, gas 7. Grease and base-line the tin. Sift the flour and baking powder into a large bowl. Rub the butter into the flour until it resembles fine breadcrumbs.
  2. Stir in the caster sugar and cherries, make a well in the centre and add the buttermilk. Mix with a palette knife until the mixture comes together to form a soft dough.
  3. Press the dough into the cake tin, brush with extra buttermilk and bake for 20 minutes, until golden. Cool for 5 minutes in the tin, then cool completely on a wire rack.
  4. To serve, dry the canned cherries on kitchen paper to remove any excess syrup. Slice the scone cake in half horizontally, then spread each cut half with clotted cream, leaving a 1cm (1⁄2in) border around the edge. Put the bottom half on a serving plate, top with the cherries, add the top layer and chill for at least 1 hour so the cream firms up. Dust with caster sugar and serve.
Top Tip for making Giant clotted cream and cherry scone cake

If you don’t have buttermilk, use half natural yogurt and half milk instead.

Samuel Goldsmith
Freelance food writer

Former Assistant Headteacher, Samuel has a BSc in Food from the University of Birmingham and is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. His work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel has also consulted on a number of best-selling food and drink books, and was a nutritional consultant for BBC’s Eat Well for Less.