One of the first things I enjoy most when I land back on British soil is a lovely scone with clotted cream, jam, and pot of tea. Why it tastes better on home turf I do not know. I try and make scones at home as often as possible to get my fix and they're always best straight from the oven.
I love all types of scones, but there are times where I just want it in its purest form with nothing added. Variations can be sweet or savory by adding currants or raisins, or cheese. Clotted cream is a must with sweet scones!
What is clotted cream, you ask? Yes, it is a very unappealing name but it is the creamiest cream made from the best Devon cows’ milk. In a nutshell, cream is cooked stovetop or oven until the cream “clots” and forms a thick layer on the top, and this is the goodness that is skimmed off and enjoyed on scones.
There are many theories that go into making the perfect scones; for instance when cutting out the circles out of the dough, don't twist or they will rise crooked. I just make them how I’ve always done. Who wants a perfect scone that looks like it came from a factory? I want it to look rustic and homemade and that are as simple as possible.
There's also a question of do you add jam first to the scone then the cream on top of that. Who cares? I like jam first, then the cream. Eat it how you want to!
Classic English Scones Recipe
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, frozen*
- 1/2 cup buttermilk, room temperature, plus 1 teaspoon for brushing
- 2 eggs, room temperature
Preheat oven to 400°F.
Into a mixing bowl, sift the flour, baking powder, sugar, baking soda, and salt.
Grate the butter into the flour and cut the butter into the flour with a butter knife until it forms large crumbles.
In a separate bowl, whisk 1 egg into the buttermilk.
Make a well in the center of the flour and add the egg /buttermilk liquid.
Mix until the dough with a spoon until the dough comes together. It should be moist, but not be sticky. Add a touch more milk if it is too dry and not holding together.
Turn the dough onto a lightly floured surface.
Shape out to about 3/4 inch thick. Do not work the dough too much and do not use a rolling pin.
Using a non-fluted 2 1/2 inch cookie cutter, cut rounds. Dip the cutter into flour before each cut.
Line a baking sheet with parchment paper and place the rounds on the baking sheet, about 1/2 inch apart.
Whisk the remaining egg with 1 teaspoon buttermilk and brush the tops of the scones.
Bake for 15 minutes or until well risen and golden.
Remove from the oven and allow to cool completely on a wire rack covered with a towel to keep them moist.
Serve with clotted cream and strawberry jam.
- This is to keep the butter as cold as possible so when it hits the hot oven it creates steam and makes the scones flaky.
Cuisinart Stainless Steel Mixing Bowls
Le Creuset Revolution Spatula
KitchenIQ V-etched Container Grater