This sounds complicated but it is really easy and makes a delicious holiday breakfast or afternoon snack with tea or coffee.
Scones
3 cups of flour, plus a smidge more for kneading
½ cup of sugar
5 teaspoons of baking powder
½ teaspoon of salt
¾ cup of cold butter
1 egg, beaten
1 cup of milk
Preheat the oven to 400 degrees and lightly grease a cookie sheet.
In a bowl, mix the dry ingredients, cut in the butter using a fork or a pastry blender.
Add the egg and milk. Stir to combine.
Turn the dough out onto a work surface and knead just a few turns or until the dough comes together. Roll out to about ½ inch thick.
Cut the dough with a round cookie cutter. (Press straight down and pull straight up, don’t twist the cutter as this will cause the scones to rise less.)
Place the scones on the prepared cookie sheet and bake about 15 minutes or until light golden brown.
You can eat them warm out of the oven with butter and jam or you can add clotted cream, which is the traditional English version.
Clotted Cream
I made this clotted cream for the first time this Christmas. It is easy to make but if I’m being honest it tastes no different than the premade grocery version.
Here’s the recipe for the adventurous:
2 cups of heavy cream (not ultrapasteurized)
Preheat the oven to 170 degrees.
Pour the cream into a shallow baking dish, like a lasagna pan.
Place the dish in the oven for 12 hours. (I did this in the oven overnight.)
After 12 hours, remove the dish from the oven, and allow to cool to room temperature.
When cool, cover the dish and refrigerate for 8-10 hours, or overnight.
Remove from the refrigerator, take off the top layer (it will form a skin on top).
What you are left with is the clotted cream. Stir to smooth the cream and pack into a container and refrigerate.
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