Friday, 8 July 2011

English Cream Scones

Last week we bought a litre of goat whipping cream on impulse, which is one hell of an impulse let me tell you. We beat some and put it on strawberries, but there were still 3 cups of whipping cream sitting in the fridge and taunting us. Finally, in desparation I decided I would make clotted cream with it. And if you are going to have clotted cream, you need to have scones, and strawberry jam of course.

The thing with making clotted cream is that you will have quite a bit of thinner cream left over. It's a bit lumpy, so best for cooking. The obvious thing to do is to use some of it to make the scones, which is what I did. If you decide not to go the clotted cream route, regular light cream will work, or even just rich milk.

12 scones
30 minutes - 15 minutes prep time

English Cream Scones with Clotted Cream
1/2 cup cream
1/4 cup sugar
1 large egg
2 1/2 cups soft whole wheat or unbleached flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 cup unsalted butter

Preheat the oven to 400°F.

Measure the cream, and beat in the sugar and egg. Set aside.

Measure the flour, and mix in the baking powder and salt. Put it into a mixing bowl and cut in the butter. Rub it between your fingers until it is in bits throughout the flour, a little smaller than a pea.

Stir in the cream mixture until everything forms a rough dough. It should be quite stiff and not sticky; work in a tablespoon or so more flour if it isn't.

Turn the dough out onto a sheet of parchment paper, and form it into a neat, even cylinder. Cut it into 12 equal slices and arrange the slices on a lightly buttered baking tray (or line it with the parchment paper). Brush the tops of the scones with a little more cream.

Bake the scones for 12 to 15 minutes until firm.


The Armchair Housewife said...

OK, I am officially drooling. Those look fabulous! Have you ever posted how to make clotted cream? id love to know how to do that, too! I might have to make these, they sound heavenly.

Ferdzy said...

Armchair, stay tuned! I'm working on that post right now for tomorrow. And it's ridiculously easy.