Scones with Clotted Cream

Name: Scones with Clotted Cream
Cook time: 1 h
Total time: 2 h
Yield: 16
Ingredients: 100 g Butter; 500 g Flour; 2 TEASPOONS Baking Powder; 1,5 Tsp Salt; 2 Eggs (Gr. M); 1 Egg yolk (Gr. M); 200 ml Milk; 1 TABLESPOON Milk; 7-10 Tbsp Flour; 1 jar (170 g each) Clotted Cream (see tip; alternatively double cream); baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

The sweet sandwiches should not be missing on any royal tea table

COOK TIME
60 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

100 g Butter
500 g Flour
2 TEASPOONS Baking Powder
1,5 Tsp Salt
2 Eggs (Gr. M)
1 Egg yolk (Gr. M)
200 ml Milk
1 TABLESPOON Milk
7-10 Tbsp Flour
1 jar (170 g each) Clotted Cream (see tip; alternatively double cream)
baking paper

Directions

1
For the dough melt butter and let it cool down. Mix flour, baking powder and salt in a bowl. Add eggs, liquid butter and 200 ml milk. Quickly knead with your hands to an almost smooth dough. Roll out to a thickness of about 2 cm on some flour. Cut out a total of approx. 16 circles (each approx. 6.5 cm Ø), knead the dough again briefly, roll out and cut out.
2
Place dough circles with some distance between them on two baking trays lined with baking paper (approx. 35 x 40 cm). Whisk the egg yolk and 1 tbsp. milk. Spread the scones with it. Bake one after the other in the preheated oven for 10-12 minutes. Let them cool down. Serve with clotted cream and e.g. blackberry jam.
3
TIP: What is Clotted Cream? It is the thick cream that settles on heated, non-homogenised milk. It tastes similar to mascarpone and is available at www.the-british-shop.de.