So, after making all that delicious disaster of clotted cream I had to make something to put it on, right? Plus I had all that leftover un-clotted cream from the baking process that needed to be used up. So, of course, I made the most logical thing:
Frankly, I love scones. Sure, they can be a little bit dry but I can’t think of any better vessel for getting my daily required intake of butter and jam. Matt on the other hand hates scones so I don’t make them unless I want to eat a dozen by myself (which, I admit, does happen from time to time).
But I made scones anyway. For Queen and Country and Waistline.
I used the clotted cream in place of butter plus the leftover un-clotted cream in a basic scone recipe from BH&G. They turned out like a good classic scone with the added bonus of a nice nutty flavour from the clotted cream. Surprisingly Matt loved these, although if we’re being real I think he just really loved the clotted cream that he got to slather on them. And now he fully understands the true purpose of scone consumption. My work here is done folks.
Can you make out the golden clotted cream underneath all that strawberry rhubarb jam?
Delicious Cream Scones
2 1/2 c all-purpose flour
2 T sugar + extra for sprinkling
1 T baking powder
1/4 t salt
1/3 c cold butter or clotted cream
2 eggs, beaten
3/4 c whipping cream (leftover from clotted cream making) + extra for brushing
1/2 c dried currants
Preheat oven to 400 degrees F.
In a large bowl combine flour, 2 tablespoons sugar, baking powder, and salt. Cut in the butter or clotted cream with a knife or pastry cutter until the mixture is coarse crumbs. Make a well in center.
In another bowl combine the beaten eggs, 3/4 cup cream, and currants. Add this wet mixture into the well of the dry mixture. Using a fork, stir just until moistened.
Turn the dough out onto a lightly floured surface. Knead it gently pressing dough for 10 to 12 strokes or until the dough is well combined and nearly smooth.
Divide dough in half. Pat or lightly roll each half of the dough into a 6-inch circle. Cut each circle into 6 wedges.
Place the scones 2 inches apart on a foil lined baking sheet.
Brush scones with the extra cream and sprinkle with sugar. Bake for 12 minutes or until golden.
Serve warm with clotted cream and homemade strawberry rhubarb jam (yup, I made that too!) while drinking watching the Diamond Jubilee.