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Scone with Clotted Cream
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, cold and cut into small pieces
- 1/2 cup of heavy cream
- 1/4 cup of milk
- 1 teaspoon of vanilla extract
- Clotted cream, for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- Add the cold butter pieces to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, mix together 1/2 cup of heavy cream, 1/4 cup of milk, and 1 teaspoon of vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Transfer the dough to a floured surface and gently pat it into a 1-inch thick circle. Use a floured round cutter to cut out scones and place them on the prepared baking sheet.
- Brush the tops of the scones with a little bit of milk and bake for 12-15 minutes, or until they are golden brown.
- Allow the scones to cool on a wire rack for a few minutes before serving with clotted cream.
Scone with clotted cream is a beloved British treat with a rich history dating back to the 11th century. Originating from the town of Scone in Scotland, this delightful pastry has become a quintessential part of British afternoon tea. The scone is a light, slightly sweetened biscuit-like cake, often studded with raisins or currants. Clotted cream, a thick and indulgent cream with a velvety texture, is the perfect accompaniment. The best version of this dish can be found in quaint tearooms and historic hotels across the UK, particularly in the picturesque regions of Devon and Cornwall. The key to a perfect scone with clotted cream lies in achieving a delicate, crumbly texture for the scone and sourcing high-quality clotted cream. Some chefs swear by the traditional method of serving the scone with jam first, followed by a dollop of clotted cream, while others prefer the Cornish method of cream first, then jam. Whichever way you prefer, scones with clotted cream are a delightful indulgence not to be missed.
30 min
8
320 calories
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