Strawberry Jam Swirled Cheesecake Stuffed Giant Scone with Waze Traffic Jam

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  1. Pre-heat oven to 200ºC.
  2. Mix together the chopped strawberries and Waze Traffic Jam and set aside to macerate
  3. In a large bowl, whisk together the flour, baking powder, sugar and lemon zest.
  4. Using a box grater, grate the butter into the flour. You want to do this while the butter is still really cold. 
  5. Toss it together with your fingers to coat the butter and mix until the butter is the size of peas, pressing it between the flour
  6. In a jug, whisk together the egg and milk. Gradually pour this mixture over the flour mix and use a fork to bring it all together into a shaggy dough.
  7. Then transfer it to a lightly floured surface. Bring it together into a cohesive dough, kneading gently a couple times. Transfer to a lined tin about 7-inches and 3-inches tall.  Press gently into a flat top. 
  8. Brush with some milk and then bake for 30 minutes or until risen, golden brown and it sounds hollow when tapped on the base.
  9. Meanwhile, make the filling. In a bowl whip the double cream to stiff peaks and set aside
  10. In a large bowl, whip together cream cheese, sugars, sour cream and lemon juice until smooth.  Fold the whipped cream through the cream cheese mixture until smooth without loosing any of that air. 
  11. Cut the top off the scone and scoop out the centre bits. (keep the centre and toast and blitz for breadcrumbs!)
  12. Spread some jam in the centre and sides of the scone.  Fill with the cheesecake mix.  Add dollops of jam around and then using a knife swirl through the cheesecake the top of the scone on and chill for 3-4 hours until the cheesecake is set. 
  13. Slice and serve with macerated strawberries