Scones with Clotted Cream


Scones with Clotted Cream

Servings 12 scones
Prep Time 30 mins
Cook Time 15 mins
Clotted Creamream 1 d
Total Time 1 d 45 mins


  • Cupcake Tray
  • Bowls
  • Hand Blender or Kitchen Machine
  • Bowl
  • 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

Clotted Cream

  • 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…

Clotted Cream

  • 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.
Course: Lunch, Snack, Sweet
Cuisine: English
Keyword: Bakery, Sweet

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