Scones with Clotted Cream
- Cupcake Tray
- Hand Blender or Kitchen Machine
- 22 x 33cm Glass Baking Dish
- 270 g flour
- 4 tsp baking powder
- 3 tbsp sugar
- ½ tsp salt
- 85 g butter
- 150 ml milk
- 1 egg
- 560 ml heavy whipping cream
- Preheat the oven to 220 degrees and line a baking paper with parchment paper.
- Add flour, baking powder, salt and sugar to a mixing bowl. Add your cold butter to the flour mixture and use your fingers to incorporate the butter to it. It should look like breadcrumbs.
- In a new bowl combine the milk with the egg and reserve two tablespoons for brushing the scones later.
- Whisk together your dry and wet ingredients and fold slowly until a dough begins to form. Place your dough on a floured surface and gently forma smooth balls. Gently pat down your dough until it is roughly 3,5 cm thick. Now cut out the dough with a round object (could be a glass or small bowl).
- Place your scones onto the lined baking sheet and brush gently with the remaining wet mixture, be careful to only brush the top of the scones. Sprinkle the top with a bit of white sugar and bake for 15 minutes.
- Serve hot with some…
- Preheat your oven to 80 degrees. Add your whipping cream to a 22x33cm glass baking dish and cover tightly with tin foil.
- Put the baking dish for 12 hours in the oven. The top should be lightly golden.
- Now let it completely cool and move it to the fridge for at least 12 hours.
- Scoop into a jar and eat with your freshly baked scones and some jam.