CLASSIC SCONES WITH JAM & CLOTTED CREAM
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Snack, Treat
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. 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 160C/140C fan/gas 3) for a few minutes to refresh.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
CHEF JOHN'S CLOTTED CREAM
While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 20h5m
Yield 8
Number Of Ingredients 1
Steps:
- Preheat oven to 175 to 180 degrees F (80 degrees C).
- Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
- Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
- Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
- Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.
Nutrition Facts : Calories 410.6 calories, Carbohydrate 3.3 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.2 mg, Sugar 0.1 g
CLASSIC SCONES
Traditional English scones are barely sweet - they are usually eaten with sweet jam and clotted cream - and they are lighter, flakier and tastier than their American counterparts. You can make the dough in the food processor (do not overprocess), but if you're willing to incorporate the butter by hand it is of course fine to do it in a bowl. You're looking for a slightly sticky but not messy dough; start with a half cup of cream and increase it as needed. Serve the baked scones warm, with the best jam you can lay your hands on, and a dollop of crème fraîche, mascarpone or, if you can find it, clotted cream.
Provided by Mark Bittman
Categories breakfast, brunch, easy, quick, side dish
Time 20m
Yield 8 to 10 scones
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
- Add the egg and just enough cream to form a slightly sticky dough. If it's too sticky, add a little flour, but very little; it should still stick a little to your hands.
- Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
- Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 151 milligrams, Sugar 5 grams, TransFat 0 grams
More about "clotted cream and english scones recipes"
EASY ENGLISH SCONES RECIPE WITH JAM & CLOTTED CREAM
From platedcravings.com
5/5 (54)Total Time 25 minsCategory DessertCalories 260 per serving
- In a large bowl mix flour with the salt, baking powder, and sugar. Add the butter, then rub it in with your fingers until the mixture looks like fine crumbs.
- Heat up the milk on the stove until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Line a baking sheet with a silicone baking mat and put it in the oven.
AUTHENTIC BRITISH SCONES • CURIOUS CUISINIERE
From curiouscuisiniere.com
EASY HOMEMADE CLOTTED CREAM, DEVONSHIRE CREAM
From bakerbettie.com
ENGLISH SCONES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOW TO MAKE ENGLISH STYLE SCONES - FIFTEEN SPATULAS
From fifteenspatulas.com
HOMEMADE CLOTTED CREAM • CURIOUS CUISINIERE
From curiouscuisiniere.com
ENGLISH SCONES AND CLOTTED CREAM - COUNTRY AT HEART …
THE OLD FASHIONED WAY: CLOTTED CREAM AND SCONE RECIPE - TORI …
From toriavey.com
4.8/5 (11)Total Time 10 hrs 20 minsCategory BreakfastCalories 400 per serving
GLUTEN FREE ENGLISH SCONES WITH CLOTTED CREAM AND JAM ARE HEAVENLY
From athomewithshay.com
TRADITIONAL ENGLISH SCONES WITH CLOTTED CREAM AND JAM
From voyager.pakistantoday.com.pk
TOP 47 ENGLISH SCONE RECIPE TRADITIONAL RECIPES
From forrest.qualitypoolsboulder.com
TRADITIONAL ENGLISH SCONES RECIPE (PLUS STEP BY STEP GUIDE)
From mamalovestocook.com
TOP 43 ENGLISH CREAM SCONES RECIPE RECIPES
From howard.coolfire25.com
HOW TO MAKE CLOTTED CREAM: 4 CONVENIENT RECIPES
From narboro.motoretta.ca
COCONUT FLOUR SCONES – SUGAR FREE LONDONER
From sugarfreelondoner.com
A CLASSIC ENGLISH TREAT: SCONES, CLOTTED CREAM & STRAWBERRY JAM …
From thesimplyluxuriouslife.com
STOVE TOP CLOTTED CREAM RECIPE | EASY RECIPE! - THE VIEW FROM …
From theviewfromgreatisland.com
ENGLISH SCONES WITH CLOTTED CREAM AND JAM – DOLLY’S KETTLE
From dollyskettle.com
ALL BUTTER CLOTTED CREAM SCONES FOR TWO — PARLSEYBOX
From parsleybox.com
CLASSIC SCONES + CLOTTED CREAM — THE SPICE ODYSSEY
From thespiceodyssey.com
HOMEMADE CLOTTED CREAM AND BUTTERMILK SCONES RECIPE - THE …
From telegraph.co.uk
WHAT IS ENGLISH CLOTTED CREAM? - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love