Classic scones with clotted cream and jam

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   For the jam, mix jam sugar, frozen fruit, 1 packet of vanilla sugar and lemon juice in a large pot. Bring to the boil at medium heat, let it boil for about 4 minutes until it becomes bubbly. Immediately fill into sterile jars with twist-off lids, close them and put them on the lid for about 10 minutes.

2. 2

   Then turn around and let it cool down.

3. 3

   Meanwhile whisk buttermilk and egg. Mix flour, baking powder, baking soda, sugar and salt. Cut butter into cubes and add to the flour mixture. Mix quickly with your fingertips to a coarse crumbly dough.

4. 4

   Stir in the buttermilk and egg mixture briefly. Stir only until just enough to form a dough. Pour the dough onto a floured work surface and roll out to a thickness of approx. 1.5 cm. Cut out approx. 9 scones (6.5 cm Ø each) and place them on a baking tray lined with baking paper.

5. 5

   Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes. Remove and let cool on a cake rack.

6. 6

   In the meantime, stir orange juice, clotted cream and 1 sachet of vanilla sugar in a tall container with the whisks of the hand mixer until smooth. Cut the cooled scones in half horizontally. Spread the undersides with approx. 1 tbsp. cream and jam each.

7. 7

   Put the topsides on top of it. Use the rest of the jam for other purposes.

Nutrition Facts

KCAL
380 kcal

CARBS
38 g

FATS
23 g

PROTEINS
5 g