Scones & Clotted Cream
CLOTTED CREAM
Ingredients
- 1000 g fresh whipping cream, at least 35% fat
- 500 g flour
- 10 g baking powder
- 5 g salt
- 60g sugar plus some for sprinkling
- 110 g cold butter
- 300 ml milk
Method
- Preheat the oven to 200°C (390°F) for 12 minutes, then turn it off. Keep the door closed and do not open it. Leave the cream in the turned-off oven for at least 10 hours, then refrigerate. I like to leave the cream in the oven at 200°C (390°F) for a little longer at the beginning. This gives the cream a few darker spots. Don't worry, the flavor is still incredibly delicious, and the little caramel pieces are a highlight in the finished cream. Refrigerate the baking dish for a few hours, skim off the top layer of cream, and stir it briefly with a spoon. That's it!
- Briefly mix the flour, baking powder, salt, sugar, and butter in a Thermomix. Knead in the milk. Important: Do not over-knead the dough. Excessive heat (body heat) is also detrimental to the dough. Roll out the dough to a thickness of approximately 3–4 centimeters, cut out circles with a round cutter, and brush them with a little milk. Sprinkle with a little sugar and bake in the oven at 180 °C for approximately 15–18 minutes.
1000 g
fresh whipping cream, at least 35% fat
SCONES
500 g
Flour
10 g
baking powder
5 g
Salt
60 g
Sugar plus some for sprinkling
