Scones with Clotted Cream

A golden, crisp crust revealing a soft, almost airy center. The scent of warm butter balances perfectly with the thick cream and fruity jam.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 836
• Protein: 16 g
• Carbs: 123 g
• Fat: 30 g

Ingredients

• 450 g Wheat flour ( sifted )
• 1 piece Baking powder ( sachet )
• 50 g White sugar
• 80 g Minimum butter sweet ( cold, diced )
• 200 ml Whole milk
• 1 piece Egg ( beaten for egg wash )
• 1 pinch Gray sea salt
• 150 g Strawberry jam (extra or classic) ( for serving )
• 200 g Clotted Cream ( at room temperature )

Instructions

1. Sanding the base

   In a mixing bowl, combine the flour, baking powder, sugar, and a pinch of salt. Incorporate the cold diced butter with your fingertips. The mixture should resemble coarse sand, with no large visible chunks of fat.

2. Binding the dough

   Pour in the milk all at once. Mix quickly with a fork to bring it together. Do not overwork the dough: it should remain soft and slightly sticky to ensure fluffiness.

3. Cutting the scones

   Roll out the dough to a 3 cm thickness on a floured surface. Cut out discs with a sharp cookie cutter. Press straight down without twisting the tool so the scones rise straight during baking.

4. Glazing and baking

   Beat the egg and brush the tops of the scones. Bake at 220°C for 12 to 15 minutes. They should be tall, golden, and sound hollow when tapped on the bottom.

5. Serving

   Let the scones cool slightly on a wire rack. Serve them split in half, accompanied by a generous dollop of clotted cream and strawberry jam.

Chef's tips

• Never twist the cutter in the dough, or you will seal the edges and the scone won't rise.
• Wrap the scones in a clean cloth as soon as they come out of the oven to trap moisture and keep them soft.

Storage

Store in an airtight container for 2 days. Reheat for 30 seconds in a hot oven before serving.