Simple Gluten Free Kitchen

Easy 3 Ingredient Giant Scone Cake {With Raspberries & Peaches!}

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I have another delightful scone recipe to share with you today: a giant scone cake featuring raspberries and peaches. It’s perfect for brunch and makes an easy, delicious treat for when you have company. I baked it last Saturday for my cousin’s family, and it was a wonderful way to say goodbye to summer. I’ve added a cooking video to my YouTube channel so you can see how easy it is to make this Giant Scone Cake.

 

 

I first published this recipe in 2012, using homegrown peaches from a peach tree we had in our old house yard. Those peaches were the epitome of summer—yellow, flushed with pink and red, warm, juicy, and sweet with a succulent flavor (old image below). I didn’t truly appreciate how much I liked peaches until we grew our own. Over the years, I made quite a few peach recipes. It took me 12 years to remake this scone cake recipe, but the memory of those peaches kept me inspired.

 

Image from 2012

 

This Giant Scone cake recipe comes from the book Easy Desserts: Deliciously Indulgent Treats by Ryland Peters. The best part about this scone cake is that it’s a breeze to make even if your baking skills are pretty basic. Totally! Trust me.  Most scone recipes start with diced or grated cold butter and then you rub the cold butter into the dry ingredients, however, in this recipe, you don’t have to do any of that, as there is no butter. It’s a simple scone cake that only calls for 3 main ingredients, namely Self Rising flour, lemonade, and cream.  All the fat comes from whipping cream and the sweetness from fruits and lemonade. My previous recipe did not have peaches and raspberries in the dough but I added it this time.

 

 

This is a scone cake that is best served immediately after assembly as I have added a layer of whipped cream, some raspberry jam, and sliced peaches. Enjoy it with a cup of coffee for the perfect breakfast or dessert!

How Easy Is It Really?

Combine the Gluten-free self-rising flour with cream and lemonade. Add in raspberries and peaches.  Gently combine with a butter knife or a spatula in 4-5 strokes. Make sure not to overmix or it will lose the scone texture.

Spoon the dough into an 8″ cake pan lined with parchment paper. Bake at 425 degrees F oven for 25-30 minutes.

Another thing that I did differently this time was making an indentation in the center of the cake which I filled with dry beans so that the scone cake bakes evenly from the middle.

 

 

I removed the parchment paper with dry beans after 20 minutes and continued baking until golden.

Let cool the scone cake. Then split horizontally. Spoon whipped cream onto the scone bottom. Do NOT try and assemble this scone cake while the cake is too warm. If you do that, the whipped cream will run all over the place. You can add a layer of raspberry jam on the other half of cake or spoon it here and there on cream as I did. Top with thinly sliced peaches and then with the other half of the scone cake. That’s it. Isn’t it really Easy?

 

 

Hope you enjoy this delicious, giant scone cake that’s easy to make and way easier to eat. If you like this you will also love one of my favorite scone recipe, Amazing Blueberry Scones.

 

Print
Easy 3 Ingredient Giant Scone Cake {With Raspberry & Peaches!}

Ingredients

  • 2 1/2 cup (350 g) Gf Self Rising flour ( 2 1/2 cup Gf all purpose flour + 3 3/4 tsp baking powder + 1/2 tsp salt)
  • 1 cup (250 ml) lemonade (do not use sugar-free varieties)
  • 1 cup (250 ml) cream
  • Zest from 1 lemon (optional)
    • Add ins
  • 2 ripe peaches with skin on ( Cut 1 into bite size pieces and other one thinly sliced)
  • 1/2 cup raspberries
  • 2-3 tbsp (+) Raspberry jam
  • 1 cup (250 ml cream

Instructions

  1. Preheat the oven to 425° f. Line an 8-inch cake pan with parchment paper.
  2. Sift Gluten Free self Rising Flour in a bowl. Mix in lemon zest.
  3. Make a well in the center of flour. Add 1 cup cream and lemonade; mix to incorporate.
  4. Add diced peach and raspberries. Fold the fruit in 3-4 strokes. Try not to over mix.
  5. Spoon the mixture into the prepared pan and even the top.
  6. Make an indentation in the centre. To keep the indentation, cut a circle of baking paper and place it in the hollow and fill it with dry beans or rice.
  7. Bake in preheated oven for 30 minutes or until golden on top. After 20 minutes remove the parchment paper and dry beans.
  8. Let the scone cake cool on a wire rack.
  9. Using a sharp knife slice the scone cake into two halves.
  10. Spread whipped cream. Drop small spoon of raspberry jam here and there, arrange a layer of thin sliced peaches. Cover with the other layer of cake.
    11. Whipped Cream
  11. Whisk cream in a chilled glass or metal bowl with an electric mixer until stiff.
https://www.simpleglutenfreekitchen.com/2024/09/easy-3-ingredient-giant-scone-cake.html

 

Bringing this Giant Scone Cake to Angie’s Linky party @ Fiesta Friday cohosted by Jhuls @ Not so Creative Cook.

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Healthy Breakfast Carrot Cake {Easy Recipe}
Red Velvet Cherry Cake Roll
No Sugar Mango Blueberry Chia Pudding

Reader Interactions

Comments

  5. Another great use of the peaches from your tree. Looks lovely, esp the fresh fruits on top of the cake. Btw, my friend in US tried your fish recipe and she loved it very much, including her family members. Thanks again and I need to try out soon. I have been so busy with my work that like you, blogging has to take a back space.

    Reply

  16. I love how you’ve presented this scone cake with fresh raspberry & peach from your garden! Looks so refreshing & lovely! YUMMY! Our nectarine tree did not produce much this year, only over 1.5 kg same as our raspberry.

    Reply

  18. This is the 2nd post to mention peaches I’ve read in the last 10 minutes and its making me sad that our peach season is still months away. This sounds lovely.

    Reply

  23. This is BEAUTIFUL! It looks so delicious, and I have really been craving peaches lately. It’s going to be a long wait until the fresh ones come in nextJuly. I may have to get some frozen ones. I also love the combination of peaches and raspberries. My mouth is watering just looking at your photos.

    Reply

  24. It looks so beautiful and tasty at the same time!….I love your peaches!….I left my peach tree in the old house, but I’m looking forward to plant another peach tree here…..it looks fantastic!……….Abrazotes, Marcela

    Reply

  25. This looks phenomenal! Anything scone-related, or scone-like I enjoy a good bit. By the way, the first thing I saw when I logged onto your blog was Millet crêpes. I clicked on that and it took me to a post from 2017. So that’s what was at the top of your blog and the most predominant from my standpoint.

    Reply

  26. This is a really interesting cake with no eggs . I usually don’t like scones because they are hard- I’m intrigued that is not. It looks so good- I want to give it a try next time I have company. Thanks

    Reply

  27. I love making scones and your cake is an exciting extension of scones for afternoon tea. Lemonade is being used here a lot for scone making now, I just know your scone cake would be delicious, and healthy with all the fruit.

    Reply

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