I bought some little jars of clotted cream because I wanted to know what it was like. It came and the next step was to find a use for clotted cream.
Cream Scones
2 c. flour
¼ c. sugar
2 tsp. baking powder
¼ tsp. salt
⅓ c. cold butter, cut into pieces
1 egg, lightly beaten
1 tsp. vanilla
½ c. cream or milk
Clotted cream
Lemon curd
I. Preheat oven to 375°. Line a cookie sheet with parchment paper.
II. Whisk together dry ingredients. Cut chunks of butter into the flour mixture until it resembles coarse crumbs.
III. Combine the beaten egg, vanilla and cream and stir into the flour mixture.
IV. Stir until blended and then turn the dough out onto a lightly flour surface. Knead briefly and pat into a 7-inch circle. Cut scones with a 2½-inch cookie/biscuit cutter. Place rounds on parchment-lined baking sheet. Bake 15-18 minutes or until toothpick inserted into the center of a scone comes out clean.
V. Cool on wire rack. To serve, split. Spread with a dab of clotted cream and top that with lemon curd. Or use jam, whipped cream or whatever suits you. Makes 9-10 scones.
Recipe source: Joy of Baking website.
Voice of Brief Experience: These are delicious. The clotted cream is good, too. I call a scone a skahn. Apparently that's my Scots-Irish inclination surfacing.
Cream Scones
2 c. flour
¼ c. sugar
2 tsp. baking powder
¼ tsp. salt
⅓ c. cold butter, cut into pieces
1 egg, lightly beaten
1 tsp. vanilla
½ c. cream or milk
Clotted cream
Lemon curd
I. Preheat oven to 375°. Line a cookie sheet with parchment paper.
II. Whisk together dry ingredients. Cut chunks of butter into the flour mixture until it resembles coarse crumbs.
III. Combine the beaten egg, vanilla and cream and stir into the flour mixture.
IV. Stir until blended and then turn the dough out onto a lightly flour surface. Knead briefly and pat into a 7-inch circle. Cut scones with a 2½-inch cookie/biscuit cutter. Place rounds on parchment-lined baking sheet. Bake 15-18 minutes or until toothpick inserted into the center of a scone comes out clean.
V. Cool on wire rack. To serve, split. Spread with a dab of clotted cream and top that with lemon curd. Or use jam, whipped cream or whatever suits you. Makes 9-10 scones.
Recipe source: Joy of Baking website.
Voice of Brief Experience: These are delicious. The clotted cream is good, too. I call a scone a skahn. Apparently that's my Scots-Irish inclination surfacing.