Scones: Clotted Cream or Jam First?
Jam or cream first? Time to pick a side once and for all!
- 900g self raising flour
- 2 tsp baking powder
- 200g butter, cold and cubed
- 200g caster sugar
- 4 eggs, beaten
- 100 ml double cream
- 100ml whole milk
- 1 tsp vanilla paste
- Clotted cream
- Strawberry jam
- Tea to serve
- In a large bowl mix together the flour with the sugar and baking powder so well blended. Making sure the butter is cut into small pieces, rub quickly through the flour mix to make a breadcrumb like consistency. You don't want to overwork the mixture so try to handle it as little as possible.
- In a jug add the beaten eggs, milk, cream and vanilla and whisk together. You may need a little extra milk later so keep it close.
- Pour the crumbs onto a clean surface and make a well in the middle of it. Pour around a third of the wet mixture into the well and working from the outside in, mix the dough together.
- Once all of the wet is absorbed, repeat the process with another third. Again you don't want to overwork the mix so you handle it only up to the point of the mixture coming together.
- Once all combined and more of a dough consistency, using a rolling pin, flat out so it's 1 ½ inches thick. You want a 7 cm high sided biscuit cutter. Cut out as many scones as possible from the dough. Push the dough back together again and repeat until you cut anymore out.
- Preheat the oven to 200. Place the scones onto a lined flat baking tray, you may need two, and with any left-over egg and milk wash, brush the top of scones. Making sure it doesn’t drip down the side.
- Bake in the oven for 15-18 minutes, making sure they are cooked all the way through.
- Serve with clotted cream and jam, you decide what goes on first!