English Scones and Clotted Cream


Last month we hosted an English Tea Party for our youngest daughter's bridal shower that included traditional British foods. Here is the recipe for our scones and cream. Delicious! English scones are not like the big sugary scones in America (that I have here on my blog). They are more like a biscuit and so very delicious with clotted cream and strawberry jam!

2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
3/4 teaspoons salt
3 tablespoons butter, cold
1 cup milk
2 tablespoons dried black currants, optional
1 egg yolk, beaten + 1 tablespoon milk (for glaze)
Strawberry jam
Clotted Cream, at room temperature (recipe below)

Preheat oven to 425 degrees. In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut the butter into little pieces  and add them to the flour mixture, rubbing the butter together with your fingers to break up the butter until the mixture resembles fine breadcrumbs. (I found this part of the recipe very relaxing and fun!) Add the milk and dried black currants and mix in, using just enough milk to make your dough come together. The dough may be sticky. 

Spoon the dough out onto a floured surface and knead 2-3 times to coat with flour. Press the dough into a round that is about 1-inch thick. Using a floured biscuit cutter, cut the dough into 2-inch circles. Press the cutter straight down and up, without twisting, to ensure a nice rise in your scones. Place the rounds onto a parchment-lined baking sheet. Brush each with the beaten egg and milk mixture for a glaze. Bake for 12-14 minutes until golden brown. Remove from oven and place them in a lined bread basket and cover with a tea towel to keep warm until ready to serve. *You may also freeze the rounds of dough after they are cut for use later. Just thaw and bake as directed. Makes 10-12 scones.



Clotted Cream
2 cups heavy cream (It's best if you can find cream that is "pasturized" and not "ultra pasturized". However, we were unable to find such cream and used Organic Valley Heavy Cream that has 6 grams fat and it did quite well.)

Pour the cream into a 12x12 casserole dish and bake in a preheated 175 degree oven for 12 hours. Carefully remove the dish from the oven and allow to cool. Then cover with plastic wrap and refrigerate for 8 hours. Drain the milk from the dish and then spoon what is left--the clotted cream, which has a thick skin on top and a creamy underside--into a dish. If desired, you may gently stir the clotted cream to create a smoother texture. Store the cream in the refrigerator for up to 10 days. Serve on scones at room temperature. 

*Use the leftover milk for baking or in your coffee. 
Click here for a printable version of this recipe.