Majestic scones with Clotted Cream
very easy
35 mins
35 mins
Ingredients
- 7-10 Tbsp For the jam
- 7-10 Tbsp for 4 glasses (each approx. 300 ml)
- 500 g frozen strawberries
- 500 g frozen raspberries
- 500 g Gelling sugar (2 : 1)
- 1 package Vanilla sugar
- 7-10 Tbsp Juice of 1 lemon
- 7-10 Tbsp For the scones
- 85 ml cold buttermilk
- 1 Egg (Gr. M)
- 250 g Flour
- 2 TEASPOONS Baking Powder
- 1⁄2 Tsp Baking soda
- 50 g demerara sugar
- 1⁄4 Tsp Salt
- 125 g cold butter
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp For the cream
- 50 ml Orange juice
- 1 jar (170 g) Clotted cream or cream double
- 1 package Vanilla sugar
Directions
- 1
For the jam, boil up frozen fruits, jam sugar, vanilla sugar and lemon juice in a large pot while stirring. Boil for about 4 minutes while stirring continuously. Immediately fill up to the brim into clean twist-off jars (empty gherkin or jam jars that have been boiled off for about 1 minute beforehand).
- 2
Seal and place on the lid for about 5 minutes. Turn over again and let it cool down.
- 3
Preheat the oven for the scones (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a tray with baking paper. Prepare all ingredients weighed and cut. Knead the dough and form into scones.
- 4
Bake in a hot oven for about 12 minutes. Remove and let cool on the cake rack.
- 5
For the cream, stir orange juice, clotted cream and vanilla sugar with whisks until smooth. Cut the scones in half horizontally. Spread the undersides with approx. 1 tbsp. cream and jam each. Place the topsides on top.
- 6
Rest Jam keeps dark and cool stored 3-6 months.
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