Thursday, 17 May 2007
Scones with Clotted Cream and Jam
As the weather is dreak and damp it seemed appropriate to break my work with some baking. Scones are one of my favourite things for afternoon tea. Decked with golden clotted cream and jam, and with a big pot of steaming earl grey they are quinessentially english. The best ones use buttermilk, which makes them ever so light and lovely, but I made do with normal milk.
225g of flour
75g of unsalted butter
pinch of salt
2 tsps of baking powder
50ml of milk
Firstly sift the flour, salt and baking powder together. Cut the butter up into cubes and rub it into the flour with the tips of your fingers as if making pastry.
Beat the egg with the milk and stir into the flour crumb. You want the consistancy to be pliable, but not wet and sticking to your fingers. Try and work the mixture as little as possible when you mix it, or the scones will be heavy.
Roll, or press with your fingers to form a round one inch thick. Use a cutter to cut the scones into rounds.
Place on a greased baking sheet and bake at 180oc until risen and golden.
Serve warm with generous amounts of clotted cream and jam. My favourite jam to have with these is raspberry, but strawberry is traditional, and rhubarb and ginger jam is fantastic.
Scones go stale very quickly, and are best warm out of the oven, so either make a small batch or freeze the leftovers and reheat from frozen. Not that leftovers is often a problem.