Almost a month in NYC and, as so beautifully predicted in my 10 reasons why I’ll miss the UK article, I am missing English scones. I went to my local supermarket and looked at what they had. Scones, yes. English, no. Also, they are savory. And not so much my cup of tea. Thus, I decided to make English scones myself and here’s the recipe!
As per making your own clotted cream, well… The English recipe requires heavy cream that is not ultra-pasteurized. Unfortunately, everything is ultra-pasteurized in the US so I had to find another way. That’s why I am also giving you the recipe for a faux clotted cream. Made in 10 minutes, eatable straight after and with ingredients easier to find.
For the scones
-340g self-raising flour
-1 tsp baking powder
-1/4 tsp (pinch) salt
-1 egg yolk
-1 tsp vanila extract
For the faux clotted cream
-1 cup (130g) heavy cream
-1/3 cup (115g) sour cream
-1 tbsp (15g) sugar
1. Pre-heat the oven at 220°C (425°F). Leave the milk at room temperature.
2. Cut the butter in cubes. Mix with the flour until crumbs form.
3. Mix in the sugar, baking powder and salt.
4. Stir in the milk and vanilla.
5. Tip the dough onto a floured surface and knead for about a minute.
6. Flatten with a rolling pin. Cut circles using a cookie cutter (or a glass) that are 2 to 4 cm thick.
7. Put on a baking tray lined with parchment paper. Coat with egg yolk.
8. Cook for 12 minutes.
9. For the faux clotted cream. Put together the heavy cream, sour cream and sugar into a bowl. Whip until tick.
Do you love scones? Are they one of your favorite treat? Have you tried to make English scones yourself? What do you put first? Clotted cream or jam? What’s your favorite classic English recipe?
Thanks a lot for stopping by. I hope you liked this post.
See you soon,