Find out how to make a giant slow cooker strawberry scone! Bake one in your slow cooker today for a delicious dessert.
Why bake in a slow cooker
If you come here a lot you will have noticed I bake in the slow cooker a lot. Why, you might ask! A visitor this week did in fact ask Google “why would you bake a cake in the slow cooker?” to reach my blog, which amused me a bit. There are various reasons why I like baking in a slow cooker:
1. It takes a while (usually about a couple of hours), so you can do something else while you wait (I have a rather long to-do list like many busy working mums!).
2. In the summer, the slow cooker won’t heat up your kitchen even more, so you can beat the heat and bake too.
3. Running a slow cooker is cheaper then using an electric oven.
4. It’s fun.
5. It tastes good.
I do bake in the oven too of course but this is just an extra way of doing it, and I see no reason to stop!
So now you know why I do it, let me tell you about my big slow cooker strawberry scone. When pondering scones, as I might often do, I would tend to think of individual cut-out scones, as are traditional in Britain.
If you frequent Pinterest as I do you will find that in the USA they make one large round scone, which is then scored and cut into triangles before baking. My giant Nutella scone is also on the same theme.
Why not make one big round scone like a cake which you can then slice up and serve with strawberries and cream!
Soft inside, with a nice buttery crust, the big strawberry scone just calls out to be devoured, perhaps for afternoon tea.
Clotted cream would be lovely spread over a slice, with some jam or more fresh strawberries. I got six filling triangle slices from my big scone so it will feed a few people.
Ingredients
Check the recipe card at the bottom of this page for the measurements.
- self-raising flour (self-rising if you are in the USA)
- cream of tartar – or you can swap this for baking powder
- butter – I use unsalted
- caster sugar – granulated works too if you have no caster sugar
- milk – I use semi-skimmed
- fresh strawberries
Step by step
- Place the flour, cream of tartar, and sugar in a large bowl. Mix.
- Cut the butter into cubes and rub it gently into the flour and sugar mixture. Don’t overmix. You want to leave a rough, not fine, texture.
- Add the strawberry pieces then pour in the milk.
- Stir together then tip onto a floured surface and form into a round.
- Lift the scone round onto a large baking case (or sheet of baking paper).
- Place a second large baking case in the slow cooker pot. Note: I used my round 3.5 litre slow cooker for this. If you have a bigger slow cooker you might need to double your quantities or use a cake tin inside the pot.
- Put the case with the scone into the pot inside the other case. This adds an extra layer to prevent burning at the sides.
- Cook on high for 1 hr 30 to 1 hr 40 minutes. Use a tea towel or squares of kitchen roll under the lid to prevent moisture dripping onto the cake.
- Use the case to pull the scone out of the pot and leave to cool.
Serve with strawberries and cream on the side for a delicious treat.
More scones to try
If you like this you might also like these on the blog:
- slow cooker giant Nutella scone
- slow cooker blueberry cream scone
- slow cooker chocolate chip scone
- blackberry scones
- caramel scones
More fruity scone ideas from some food blogger friends:
- Blueberry scones from Kerry Cooks
- Black cherry & cinnamon scones from Foodie Quine
- Cranberry flaxseed scones from Farmersgirl Kitchen
Loads more slow cooker desserts here too!
On Pinterest? Pin the slow cooker strawberry scone for later:
Recipe
Slow Cooker Strawberry Scone
Ingredients
- 225 g self-raising flour
- 1 tsp cream of tartar or baking powder
- 55 g unsalted butter cold
- 30 g caster sugar
- 150 ml milk I used semi-skimmed
- 150 g fresh strawberries in small pieces
Equipment
Instructions
- Place the flour, cream of tartar, and sugar in a large bowl. Mix.
- Cut the butter into cubes and rub it gently into the flour and sugar mixture. Don't overmix. You want to leave a rough, not fine, texture.
- Add the strawberry pieces then pour in the milk.
- Stir together then tip onto a floured surface and form into a round.
- Lift the scone round onto a large baking case.
- Place a second large baking case in the slow cooker pot. Note I used my round 3.5 litre slow cooker for this. If you have a bigger slow cooker you might need to double your quantities or use a cake tin inside the pot.
- Put the case with the scone into the pot inside the other case. This adds an extra layer to prevent burning at the sides.
- Cook on high for 1 hr 30 to 1 hr 40 minutes. Use a tea towel or squares of kitchen roll under the lid to prevent moisture dripping onto the cake.
- Use the case to pull the scone out of the pot and leave to cool.
- Serve!
Notes
Sammie says
What a brilliant idea. Our slow cooker is rather old (wedding pressie) so I don’t really use it any more – must upgrade. But I do love the idea of strawberry scones so pinned to make! X
choclette says
Ooh love your strawberry scone Lucy and I bet the slow cooker makes it lovely and soft. My mum always used to make her scones as one large one and cut it into triangles. I think it was the old fashioned way here too as easier and no need for cutters.
Becca @ Amuse Your Bouche says
You’ve so inspired me with all your slow cooker desserts – the only dessert I’ve ever made in a slow cooker is bread and butter pudding (which is amazing!). I must experiment more – this looks fabulous!
kerrycooks says
Loving the picture of this delicious looking scone Lucy – the heart print teatowel/fabric is adorable!