Desserts & Baking

Sweet-and-savoury scone cake

15 minutes
15 - 20 minutes
Wine/Spirit Pairing
Paul Cluver Riesling 2016

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  • 560 g cake flour
  • 2 T baking powder
  • 1 t salt
  • 250 g butter, softened plus 2 T
  • 3 free-range eggs
  • ¾ cup buttermilk, plus 2 T
  • 40 g Cheddar cheese, finely grated
  • Strawberry jam, for serving
  • Woolworths UHT real dairy cream, for serving
  1. Preheat the oven to 200°C. Sift together the flour, baking powder and salt. Rub in the butter using your fingertips (do not let the butter become warm or you will end up with hard, flat scones), until the mixture resembles coarse breadcrumbs.
  2. Beat together the eggs and buttermilk and add to the flour mixture. Using a butter knife, gently cut in the liquid to form a soft dough. Place the dough on a lightly floured surface and gently pat out to a thickness of 2 cm.
  3. Cut out 1 large round using a fluted quiche tin. Place the scone on a greased baking tray and cover half with grated cheese. Chill for 10 minutes.
  4. Bake for 15–20 minutes, or until puffed up and golden. Cut in half and spread the plain half with butter, jam and cream.

Cook's note: If a giant chocolate chip cookie can go viral, why not a giant scone? Why not indeed? Do us proud and make your scone cake half cheese and half jam and cream while you’re at it.

See the giant Easter cookie skillet recipe here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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