Quintessential Scones not only have clotted cream served on them, but incorporated into them too. Light, fluffy and extra special to create as well as eat, they are a new take on the quintessentially British cream tea component.
Ingredients
Method
Heat oven to 220C/fan 200C/gas 7
Sift the flour and baking powder into a large bowl. Rub the butter into the flour with your fingertips to create a fine breadcrumb mixture.
Remove the crust of the clotted cream and some of the firmer top layer beneath it to make up the 50g required and dollop it into the breadcrumb mixture in clumps. Rub this into the breadcrumb mixture in the same fashion as done with the butter.
Add in the sugar and toss through with your hands, spatula or spoon to combine everything together. Make a well in the middle of the mixture in the bowl and add the milk, saving a little bit back to paint the top of the scones with. Fold through lightly but firmly with a spatula or spoon until the mixture comes together. Sift some flour onto a work surface and your hands.
Use your hand to lightly knead and bring the dough together and pick up any dry bits of flour from the base and sides of the bowl before tipping it out onto the floured surface.
Pat or roll out the dough with a rolling pin to approximately 2.5cm deep. Leave to sit for a few minutes while you cut out some non-stick parchment paper and line a flat baking tray.
Take a 5cm plain circular cutter and dip in some flour sat in a bowl to help prevent the cutter sticking to the dough. Press firmly into the rested dough, try not to twist the cutter but pick up and gently press out the dough on to the prepared baking sheet.
Repeat until you have cut as many as you can and then gently knead together the remaining dough and re-pat or roll. You are ideally looking at cutting out ten scones in total. Brush the top of the scones with the remaining milk and bake near the top of the pre-heated oven for approximately 10 to 15 minutes until risen and lightly golden brown.
Once baked and allowed to cool slightly slice into two and serve with a dollop of Tiptree jam and remaining Rodda’s clotted cream and celebrate national Cream Tea Day on 24 June.