Scones with Clotted Cream
Ingredients
- 450 gWheat flour (sifted)
- 1 pcBaking powder (sachet)
- 50 gWhite sugar
- 80 gUnsalted butter (cold, diced)
- 200 mlWhole milk
- 1 pcEgg (beaten for egg wash)
- 1 pinchGray sea salt
- 150 gStrawberry jam (extra or classic) (for serving)
- 200 gClotted Cream (at room temperature)
Method
A golden, crisp crust revealing a soft, almost airy center. The scent of warm butter balances perfectly with the thick cream and fruity jam.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight container for 2 days. Reheat for 30 seconds in a hot oven before serving.
