Homemade Classic Scones with Clotted Cream | Episode 514

09:58

Scones with homemade clotted cream. Definitely one of my favorite treats.

SERVES: MAKES 12-16 
PREP TIME: 15 M
COOK TIME: 15 M
TOTAL TIME: 30 M







Ingredients

Scones:
  • 40g unsalted butter, softened
  • 30g granulated sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • 325g self-rising flour
  • 110 ml milk
  • 1 egg + 1 tbsp granulated sugar
Clotted cream: (makes a small batch)
  • 125g crème fraiche
  • 100g monchou or mascarpone
Method

1. Preheat the oven to 220 C / 425 F and line a baking tray with parchment paper.

2. To make the scones: In a medium mixing bowl, stir together the softened butter, sugar and vanilla. Add the flour, salt and pour in the milk. Stir until well combined. Transfer to a lightly floured surface and knead until smooth.

3. Pat into a round about 4cm deep. Take a 5cm cutter and plunge into the dough. You need to press what’s left of the dough back into a round to cut out more scones. Place the scones on the lined baking sheet.

4. Beat the egg and sugar. Brush top of each scone with the egg mixture.

5. Bake in preheated oven for about 15 minutes or until browned.

6. To make the clotted cream: Stir together the creme fraiche and monchou until well combined. 

Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160 C / 320 F) for a few minutes to refresh. Store the clotted cream in a sealed container in the refrigerator for up to four days.






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