Scones with Clotted Cream and Strawberry Jam

Scones! What is a scone? A 11 year old reading Famous Five from a coastal town in Kerala wondered! How would it look? How does it taste? I made a picture of it in my mind, a buttery small cake that you have with thick cream. That’s the power of books isn’t it? It lets your imagination take wings! Enid Blyton books had such a profound influence on my character, imagination, dream, vocabulary and of course food. I had made scones multiple times before my first trip to London and never understood what the hype was all about. And then on a summer afternoon at the Victoria and Albert museum I found the answer! I instantly fell in love with scones and clotted cream!

Many of you know about my craze for clotted cream. I tried making it at home twice. The first time it came out well, but it wasn’t anywhere near the clotted cream I had in UK. I had to try making it at home as clotted cream wasn’t available in Mumbai. Then one day while shopping at Foodhall I found a very familiar logo staring at me. I stood there motionless for a few seconds. It was the Roddas clotted cream!!! I called my husband to tell him about my find and was ecstatic on the phone. Finally I got my clotted cream!!!

This scone recipe is by Gemma of Bigger Bolder Baking, and is such a flawless recipe! There are some tips I learnt about making scones. I’ll be detailing about them in the recipe.

Scones with Clotted Cream and Strawberry Jam

Lejna

A hassle free recipe to make easy and delicious scones!

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Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Breakfast, Snack

Cuisine British, Irish

Servings 12 scones

Equipment

• Round cookie cutter

Ingredients

  

• 3½ cup All-purpose flour
• 5 tsp Baking powder
• 1 pinch Salt
• ¼ cup Castor sugar
• ½` cup Cold butter cubed
• 1 no Egg
• ¼ cup Double cream
• ¾ cup Whole milk

Instructions

 

• Pre-heat the oven to 180°C.
• Sieve all the dry ingredients together into a large bowl.
• Add the cold butter into it and rub the butter into the flour till the flour resembles breadcrumbs.
• If you wish to add raisins or chocolate chips add it into the flour.
• Mix the egg, cream and milk in a bowl. Add this into the flour mixture reserving 2 tablespoon.
• Gently mix the flour and the wet ingredients with an open hand. Do not over mix or knead this mixture. Just bring it together, it is fine if the scone mixture looks dry, flaky and cracked. That's how it's meant to be.
• Gently turn the dough onto a floured surface. Pat the dough until it's 1 inch thick.
• With a round cookie cutter or a fluted scone cutter cut the scones and place it onto a tray lined with parchment paper.
• Bring together the remaining dough, pat into 1 inch thickness and cut. Repeat until all the dough is used. You can freeze the scones at this stage and bake them after thawing.
• Glaze the tops of the scones with the reserve of wet ingredients
• Bake for 35 minutes .
• Enjoy the warm scones with clotted cream and jam.

Keyword Scones, Scones and Clotted Cream, Scones and Jam, Scones with Clotted Cream, Traditional Scones