Scones with Clotted Cream and Jam (Cream Tea)

Name: Scones with Clotted Cream and Jam (Cream Tea)
Total time: 35 min
Yield: 8
Cuisine: British (English)
Ingredients: 350 g Self-raising flour; 1 tsp Baking powder; 85 g Cold butter, diced; 40 g Caster sugar; 180 ml Milk; 1 Egg; Salt; 200 g Clotted cream; 150 g Strawberry jam

Tall, light scones split warm and spread with thick clotted cream and strawberry jam — the West Country's cream tea. Whether the jam or the cream goes on first is a genuine Devon-versus-Cornwall argument.

Источник

Автор рецепта British home baking · 🏺 Традиционное · The British baking tradition — sponges, scones and puddings passed down through home kitchens and tea rooms

West Country (England) · cream tea tradition — An ownerless regional tradition, so no cook is credited. The cited article defines the cream tea as scones served with clotted cream, jam and tea; specifies that clotted (rather than whipped) cream and strawberry jam are the authentic choices; and records the Devon method (cream first, then jam) versus the Cornish method (jam first, then cream). Quantities and the scone method here are this book's own.

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joshuacooksthendraws joshuacooksthendraws Maria Jamjoom

⏱ 35 мин🍽 8 порций🔥 350 ккал🇬🇧 Великобритания

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Приготовление

Heat the oven to 220°C. Rub the cold butter into the flour, baking powder and salt until it looks like fine breadcrumbs, then stir in the sugar.
Make a well, pour in most of the milk and bring it together quickly with a knife into a soft, slightly sticky dough. Add the last of the milk only if it is dry. Do not knead it.
💡 The less you work the dough, the lighter the scones. Overworked dough goes tough and heavy, so bring it together with the fewest strokes you can.
Pat the dough out on a floured surface to about 3 cm thick — thick, not thin. Cut out rounds with a floured cutter, pressing straight down without twisting.
💡 Never twist the cutter. Twisting seals and drags the cut edge so the scone rises lopsided; a clean straight press lets it climb evenly and tall.
Sit the scones close together on a tray and brush the tops — only the tops — with the egg glaze, keeping it off the cut sides. Bake for 12–15 minutes until risen and golden.
💡 Glaze running down the cut sides glues the layers together and stops the scone rising. Setting them close together also helps them push each other up.
Cool a little, then split each warm scone in two and top with clotted cream and strawberry jam. Serve with a pot of tea.

💡 Советы

The Devon-versus-Cornwall debate is real and taken seriously: the Devon method is cream first, then jam on top; the Cornish method is jam first, then cream. The scones and the ingredients are identical — only the order changes.
Clotted cream is what makes it a cream tea rather than just scones and jam. It is a thick, spoonable West Country cream; whipped cream is a substitute the article calls 'less authentic'.
These are sweet plain scones. Fruit scones add a handful of sultanas to the dough; savoury cheese scones swap the sugar for grated cheese and a little mustard — same method throughout. All are halal, vegetarian and nut-free.