[Homemade] Scones with Clotted Cream and Jam
Recipe:
BRITISH CREAM SCONES
3 1/2 cups (500g) all-purpose flour 2 tbsp + 2 tsp (28g) baking powder Pinch of salt 7 Tbsps (94g) cold, unsalted butter, cut into small pieces 1/2 cup (86g) sugar 3 eggs, divided (one for egg wash) 3/4 cup (175ml) buttermilk, less 1 tablespoon 2/3 cup (100g) sultanas or golden raisins, optional
*If using, soak the sultanas in hot water for 30 minutes. Drain before adding to the recipe.
Mix the dry ingredients (flour, baking powder, pinch of salt), butter and sugar together in a large bowl until crumbly. Work the butter into the dough as you would pie dough.
In a separate small mixing bowl, whisk two eggs and the buttermilk together. Stir the liquid into the crumb mixture. Add the raisins, if using, and mix until evenly distributed. Continue to gently knead the dough by hand just until smooth. Do not over mix or the scones will be tough.
Remove the dough from the bowl onto a clean countertop lightly dusted with flour. Lightly dust the top of the scones with flour. Flatten the dough to a 1” thickness and cut out using a 2” fluted biscuit cutter. Do not twist the cutter while cutting - push straight down and remove the scone and place on a sheet pan lined with parchment.
Once all the scones have been cut, place the tray into the refrigerator and leave to rest for 60 minutes (resting the dough allows the gluten to relax). This helps achieve a tender, flaky scone.
Preheat the oven to 400°F (375° Convection). Whisk the third egg and gently egg wash the top of the scones with a pastry brush.
Bake for 12 to 15 minutes until light golden brown. Leave at least 1 1/2" of space between each scone. Cool on a wire rack before serving warm or at room temperature with jam and clotted cream.
SMALL-BATCH STRAWBERRY PRESERVES
8 oz (224g) strawberries 2.25 oz (65g) granulated sugar .8 ounces (42g) fresh lemon juice
Place the strawberries, sugar, and lemon juice in a large saucepot (at least 12 quarts). Cook over medium high heat until it begins to simmer and foam.
Once the mixture begins to foam, turn the heat down and stir continuously for about 20 minutes. As you feel the jam thicken, continue to turn your heat down and stir continuously until you get to the gel set phase. If you’re unsure, check the temperature of the jam; it should read 220F.
Remove from heat and skim off foam. Test for doneness and process.
CLOTTED CREAM 2 cups heavy cream, (must not be ultra-pasteurized)
Day 1
Preheat your oven to 170-180F.
Pour the cream into a shallow casserole dish or glass baking dish. (The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.)
Place the cream in the oven for 12 hours, uncovered. (This works great overnight)
Day 2
After heating for 12 hours, the cream will develop a skin. Carefully remove the dish from the oven and let it cool to room temperature. Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).
Day 3
After it’s chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk. The skin is fine, it will soften as it is mixed into the cream.)
Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)
Store the clotted cream in a sealed container in the refrigerator for up to two weeks. (Clotted cream can also be frozen and thawed in the refrigerator, if desired.)
Recipe:
BRITISH CREAM SCONES
3 1/2 cups (500g) all-purpose flour 2 tbsp + 2 tsp (28g) baking powder Pinch of salt 7 Tbsps (94g) cold, unsalted butter, cut into small pieces 1/2 cup (86g) sugar 3 eggs, divided (one for egg wash) 3/4 cup (175ml) buttermilk, less 1 tablespoon 2/3 cup (100g) sultanas or golden raisins, optional
*If using, soak the sultanas in hot water for 30 minutes. Drain before adding to the recipe.
Mix the dry ingredients (flour, baking powder, pinch of salt), butter and sugar together in a large bowl until crumbly. Work the butter into the dough as you would pie dough.
In a separate small mixing bowl, whisk two eggs and the buttermilk together. Stir the liquid into the crumb mixture. Add the raisins, if using, and mix until evenly distributed. Continue to gently knead the dough by hand just until smooth. Do not over mix or the scones will be tough.
Remove the dough from the bowl onto a clean countertop lightly dusted with flour. Lightly dust the top of the scones with flour. Flatten the dough to a 1” thickness and cut out using a 2” fluted biscuit cutter. Do not twist the cutter while cutting - push straight down and remove the scone and place on a sheet pan lined with parchment.
Once all the scones have been cut, place the tray into the refrigerator and leave to rest for 60 minutes (resting the dough allows the gluten to relax). This helps achieve a tender, flaky scone.
Preheat the oven to 400°F (375° Convection). Whisk the third egg and gently egg wash the top of the scones with a pastry brush.
Bake for 12 to 15 minutes until light golden brown. Leave at least 1 1/2" of space between each scone. Cool on a wire rack before serving warm or at room temperature with jam and clotted cream.
SMALL-BATCH STRAWBERRY PRESERVES
8 oz (224g) strawberries 2.25 oz (65g) granulated sugar .8 ounces (42g) fresh lemon juice
Place the strawberries, sugar, and lemon juice in a large saucepot (at least 12 quarts). Cook over medium high heat until it begins to simmer and foam.
Once the mixture begins to foam, turn the heat down and stir continuously for about 20 minutes. As you feel the jam thicken, continue to turn your heat down and stir continuously until you get to the gel set phase. If you’re unsure, check the temperature of the jam; it should read 220F.
Remove from heat and skim off foam. Test for doneness and process.
CLOTTED CREAM 2 cups heavy cream, (must not be ultra-pasteurized)
Day 1
Preheat your oven to 170-180F.
Pour the cream into a shallow casserole dish or glass baking dish. (The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.)
Place the cream in the oven for 12 hours, uncovered. (This works great overnight)
Day 2
After heating for 12 hours, the cream will develop a skin. Carefully remove the dish from the oven and let it cool to room temperature. Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).
Day 3
After it’s chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk. The skin is fine, it will soften as it is mixed into the cream.)
Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)
Store the clotted cream in a sealed container in the refrigerator for up to two weeks. (Clotted cream can also be frozen and thawed in the refrigerator, if desired.)