Truly and unabashedly British! The ultimate tea time treat. Scones with clotted cream and jam.
Mother and I are extremely fond of scones, we can polish a few off in record time like nobody’s business! When in London we have these daily, Dolly’s & Tea Terrace are our two favourites. Unfortunately, the scones you find in Delhi (just a few places that too) don’t match up to the real stuff, and they’re almost always served with whipped cream (a punishable offence if you ask the Brits!).It’s not like I’m going to London to eat this delicacy anytime soon *cry cry cry*. I was craving them badly after I saw a video on how to make clotted cream, so I decided to give them a try.
Clotted cream is essential to scones that with jam makes them melt-in-the-mouth delicious. Clotted cream takes full 24 hours to make, no shortcuts here! Clotted cream is fairly easy to make, the only hard part is the wait and the anticipation. But as soon as you take the first bite of scones slathered with it, it makes it all worth it.
The best jam to use on scones is strawberry. It works very well with clotted cream. A combination more legendary than PB&J in my opinion! Marmalade is another option but too sharp for my taste (when it comes to scones). Anything with jam is a good idea when it comes to my family we have an uncanny obsession with jam, we could live off of jam toast if we had to. So you can imagine how fast these scones must have disappeared!
Scones too are easy-peasy I got the recipe off of youtube, I’ll attach the link so you can see that too.
I did a tea platter British style: scones, finger sandwiches and made some banana custard mousse (recipes coming soon). I hope you enjoy making and eating them like I did.
Clotted Cream Ingredients:
- Heavy cream
- Preheat oven to 80 C
- Pour cream in an oven safe dish
- Bake for 12 hours
- Remove from the oven, It’ll look yellowey & thick at the top, let it cool down to room temperature
- Once cooled, cover with cling wrap and refrigerate for 12 hours
- After 12 hours remove and dispose off any liquid that’s left behind
- Remove any hard bits at the top & then whatever is left behind is your clotted cream
- Don’t touch the cream till its ready and the 24 hour period is complete
- It needs to chill properly to thicken, to get that clotted texture
- 500 gms plain flour (plus more for dusting)
- 2 rounded Tsp baking powder
- 2 heaped Tbsp of caster sugar
- 1 Tsp of salt
- 1/2 cup of unsalted chopped cold butter
- 300 ml whole milk
- 1 egg
- Sift flour, salt, baking powder & sugar together into a bowl
- In a food processor, process the dry mixture and butter together till it turns into a crumbly texture
- Remove in a bowl
- Make a depression in the center of the bowl, remove any dry mixture from that center
- Pour milk in it
- Using a fork mix it in roughly
- Dust a surface with some flour
- Once all the milk is absorbed into the flour & you have a rough dough
- Remove the dough from the bowl and onto dusted surface
- Knead the dough till it comes together
- Dust a rolling pin with flour
- Use it to roll the dough but not too thin
- Using a cookie cutter cut scones out
- Place them on a tray lined with parchment paper
- Whisk an egg and brush the scones lightly with it
- Bake them for 15-20 mins at 190 C
- You have to use cold butter, the dough needs to be crumbly texture which only happens if butter is cold
- You can use your hands if you don’t have a processor but make sure your hands aren’t warm as that’ll melt the butter
- Crush the butter into the flour mixture if using hands
- You can use a napkin ring if you don’t have a cookie cutter
- If you don’t have parchment paper, brush your baking tray with oil and then dust with flour
- If you don’t eat them right away (very low chances, you’ll want to devour them as soon as they’re done) heat them in the microwave before eating. These are best served warm
- You can add in raisins/chocolate chips