Afternoon tea is not the same without scones and clotted cream. Ever since trying clotted cream in England, it has become an essential part of my afternoon tea cravings. Clotted cream is quite difficult to come by in Toronto as only certain grocery stores carries the product from England. Devonshire cream is not the same as the coveted luxury clotted cream that I've grown to love. There are subtle differences in flavours but in terms of texture it'll add that creaminess to the scones that's needed. Scones on their own can be a bit dry, but with clotted cream and fruit jams added to its center, they become a divine creation with a good cup of tea!
Do you spread the clotted cream first or the jam first? I usually break open the scones in the middle and spread the cream first and then top it off with jam.
- 2 cups of Flour
- 1/3 cup of Sugar
- 1 1/2 tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- 8 Tbsp Cold Unsalted Butter
- ½ cup Heavy Cream
- 1 tsp of Vanilla Extract
- 1/3 cup of Dried Cranberries
- 1 Egg
- Egg wash (one egg beaten with 1 tbsp of water)
Preheat oven to 400 degrees. Line a baking tray with parchment paper.
Combine heavy cream and vanilla and set it aside for 5 minutes.
In a stand mixer with a paddle attachment, mix flour, sugar, baking powder, baking soda and salt. Mix in the cold butter until the butter is evenly distributed into the dry ingredients.
Whisk the egg and vanilla cream mixture together and slowly add it into the dry ingredients until the dough comes together.
On a lightly floured counter top, shape the dough into a rectangle. Fold the dough in thirds and place it in the fridge to rest for 20 minutes.
I like folding the dough in on itself and letting the butter firm up a bit to add the extra layers in the scone, so that they come apart more easily without having to use a knife to slice them in half.
Roll the dough out into a rectangle that's about 1/2 inch thick. Cut the scones into a desired shape and place them onto the parchment paper.
You may freeze your scones at this stage and bake them within a 3 weeks.
When you're ready to bake the scones, brush them with an egg wash and place it into the oven for about 15 minutes or until golden brown.