Recipe Scones with Clotted Cream

Scones are a delightful British treat, often enjoyed during afternoon tea. These light, buttery pastries are perfect when served warm, accompanied by clotted cream and jam. With a tender crumb and a hint of sweetness, they make for an irresistible snack or dessert, perfect for any occasion.

Ingredients

For the scones:

• 80 g unsalted butter
• 250 ml milk
• 25 g fresh yeast (or 12 g dry yeast)
• 40 g sugar
• 525 g bread flour
• 1 teaspoon salt
• 2 teaspoons ground cardamom
• 1 teaspoon baking powder
• 2 eggs
• Icing sugar for dusting

For the filling:

• 300 ml heavy cream
• 2 tablespoons icing sugar
• 100 g grated almond marzipan
• 125 g clotted cream

Method

1. In a small saucepan over medium heat, melt the unsalted butter. Once melted, stir in the milk and remove from heat to cool slightly.
2. Pour the butter and milk mixture into a large bowl. Add the fresh yeast and sugar, stirring until dissolved.
3. Gradually incorporate half of the flour along with the salt, cardamom, baking powder, and one lightly beaten egg. Mix well until combined.
4. Slowly add the remaining flour until a soft dough forms. Avoid adding too much flour to keep the scones tender.
5. Turn the dough out onto a floured surface and knead gently for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
6. Shape the dough into a ball, place it in a lightly greased bowl, cover with a tea towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
7. After the dough has risen, turn it out onto a floured surface and divide it into 12 equal pieces (approximately 80 g each). Shape each piece into a ball and place on a baking tray lined with parchment paper, spacing them at least 5 cm apart. Cover and let rise for another 30-40 minutes.
8. Preheat the oven to 190°C (375°F). Brush the tops of the scones with the remaining beaten egg and bake for 10-12 minutes until golden brown.
9. Once baked, remove from the oven and allow to cool to room temperature.
10. For the filling, whip the heavy cream with icing sugar until stiff peaks form. Transfer the whipped cream to a piping bag and chill.
11. Using a small knife, cut a triangle from the top of each scone and set aside. Carefully remove some of the scone’s interior, crumble it, and mix with the grated marzipan and clotted cream.
12. Fill each scone with the prepared mixture and replace the cut-off top. Dust with icing sugar before serving. Enjoy your delightful scones with clotted cream!