When someone mentions afternoon tea, thought goes to scones with clotted cream. At least, that’s where my mind wanders. Then as you’re having that wondering scone with a nice cup of tea, the next thought goes to clotted cream and jam. Is it jam first or clotted cream? It’s debate people are very passionate about and I admit that when I first starting eating scones, I always put clotted cream on my scone first. It was thicker and I knew I couldn’t spread it easily if it was on top of jam. I had no idea it was up for such debate until a few years ago when I heard a few people talk it over, very seriously, at a fair. So, what is your preference and why? Let me know in the comments below!
I believe scones are a must for an afternoon tea. I love it steaming hot out of the oven. I know some places leave the scones for the middle tier but I like it on the bottom so the guest can eat it first when it’s still warm. These scones only bake for a few minutes so you can time it when your guests arrive. If not, just warm him in a oven when your guests are ready. I like to serve with clotted cream and strawberry jam but orange marmalade would be spectacular with it!
It can be difficult or very expensive to find clotted cream especially when you live in the states. I’m been to a few places where they served whipped cream instead. It was terrible to say the least. It was at one of the first restaurants I worked at that I found out how to make clotted cream. Ever since then, I have always made my own.
This recipe for scones comes from Mary Berry’s Baking Bible. I’ve used her recipes many times before and I love this cookbook. It’s the best recipe for scones I’ve tried but what it really comes down to is technique. It’s important not to handle the dough too much or it will become tough. I’ve made these scones small but you can easily make them bigger or smaller depending on how you prefer them.
Downton Abbey: Scones with Clotted Cream
Ingredients
Scones
- 450 grams self rising flour (1 pound)
- 2 rounded tsp baking powder
- 75 grams softened butter (3oz)
- 50 grams caster sugar
- 2 large whole eggs
- 8 oz whole milk
Clotted Cream
- 1 pint heavy cream good quality
Instructions
Clotted Cream
- Preheat the oven to 190F. Pour the heavy care in a 9x9 baking tray. Place it into the oven for 14 hours until a golden layer forms on top.
- Remove the tray from the oven and let it come to room temperature undisturbed. Once at room temperature, cover with plastic wrap and place it into the refrigerator overnight.
- The next day, pour all the liquid out from the pan. A thick layer should have formed on top. Once all the liquid has been removed, store the clotted cream into clean jars and refrigerate until needed.
Scones
- Preheat the oven to 400F. Line a baking sheet with parchment or silpat.
- In a bowl, combine flour and baking powder and stir to combine. Add the softened butter and mix it into the four with your fingertips until you achieve a breadcrumb texture. Add the sugar.
- In a liquid measuring cup, crack in two eggs and whisk together. Pour in enough milk to make cup a generous cup of liquid. Set aside 2 tbsp of liquid to serve as an egg wash for later. Gradually add the liquid to the dries. Add just enough until you have a soft, sticky dough.
- Turn the dough out onto a lightly floured surface. Gently pat the dough out until you get an even 1/2" thickness. Cut out circles with a round two inch cutter. Place them onto the prepared baking sheet. With the excess dough, gently push it back together and cut out more scones from it.
- Brush the tops of the scones with the reserved egg wash. Bake the scones for 12 minutes or until risen and golden brown. Let it cool on a cooling rack with a warm towel over it to prevent it from drying. Serve warm.
