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Scones with Clotted Cream and Jam
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
- 1/3 cup of unsalted butter, cold and cut into small pieces
- 1/2 cup of milk
- 1 teaspoon of vanilla extract
- 1/2 cup of clotted cream
- 1/2 cup of strawberry jam
Instructions
- Preheat the oven to 425°F (220°C). 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 fork to cut the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, mix together 1/2 cup of milk and 1 teaspoon of vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Transfer the dough to a floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick circle.
- Use a floured 2 1/2-inch round cutter to cut out scones. Place the scones onto the prepared baking sheet.
- Bake for 12-15 minutes or until the scones are golden brown. Allow them to cool on a wire rack.
- Serve the scones with clotted cream and strawberry jam. Enjoy with a cup of tea!
Scones with clotted cream and jam have a rich history dating back to 11th century England. Originating in the West Country, these delectable treats were traditionally served at afternoon tea. The scones were first made by Scottish bakers, and the clotted cream and jam were added as accompaniments in the 10th century. The combination of the crumbly scone, velvety clotted cream, and sweet jam quickly became a favorite in tea rooms across England. Today, the best version of this dish can be found in quaint tea rooms in the Cotswolds, where skilled bakers still use traditional recipes to create the perfect scone. The key to getting this dish right lies in the scone's texture – it should be light and fluffy, yet slightly crumbly. As for an alternative method, some chefs swear by adding a touch of lemon zest to the scone dough for an extra burst of flavor.
30 min
8
280 calories
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