Scones And Clotted Cream Recipes

CLASSIC SCONES WITH JAM & CLOTTED CREAM

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.

EASY CLOTTED CREAM

Steps:

• Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

CHEF JOHN'S CLOTTED CREAM

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.

LEMON SCONES WITH CLOTTED CREAM

Steps:

• Preheat the oven to gas 6, 200C, fan 180°C Mix the flour, baking powder, lemon zest and a pinch of salt in a bowl. Rub in the butter with your fingertips. Stir in the sugar, egg, and enough milk to make a soft dough. Handle as little as possible to keep it airy.
• Tip onto a floured surface and pat the dough out to a 2cm (1in) thickness. Stamp out as many scones as you can with a 2.5-3cm (1-1/2in) cutter, then reroll and stamp again (you should get about 20). Put the scones in the oven for 12-15 minutes, until risen and golden. Split while still warm, then cool on wire rack.
• Fill the scones with lemon curd and cream. Press the tops down gently so they stick.