Easy And Authentic English Scones With Strawberry Jam &Clotted Cream Recipe
Nothing quite beats a freshly made scone crowned with strawberry jam and freshly whipped cream. These scones are so tender and fluffy and the best element to make while a person pops by using to revel in a cup of tea. This recipe uses the method of rubbing the butter into the flour whereas lemonade scones use a mixture of cream and lemonade or sparkling water to create a really light and fluffy scone.
|English Scones With Strawberry Jam & Cream|
- Prep time: 15-20 mins
- Cook time: 10-15 mins
- Total Time: 35 mins
- Yield: 10-12
- Keyword: English Scones
- Author: Allrecipesweb
- 3 Cups or 375g Flour
- 2 Tbsp of Baking Powder
- 3 Tbsp Sugar
- ½ tsp of Salt
- ¼ Cup or ½ Stick or 60g Butter
- 1 cup or 250ml Milk
1. To make these scones start with dry ingredients. In a medium-sized bowl measure out three cups or 375g of all-purpose or stand flour. For the flour, measure out 2 tablespoons of baking powder. Add a pinch of salt to the bowl to round out the flavors and use a wooden spoon to give everything is a good mix to combine.
2. When the dry ingredients have been mixed together measure out 60g butter. Using a knife cut it into quarters or smaller cubes if you would like and add it to the bowl with the dry ingredients. Combine the butter into the flour. Once your butter and flour mixture is looking pretty similar to this it’s time to add.
the milk. Measure out a cup or 250mls of milk and pour it into your bowl. Use the wooden spoon or butter knife to combine the scone dough together.
3. When the dough is combined, turn it out onto a floured work surface. As the dough will not smooth completely, you should be able to see little pieces of butter, this is what is going to give your scones that perfect texture. Using your hands and a floured rolling pin, roll the dough out into a round that is about 1 inch or a couple centimeters in thickness. Using around a 5 centimeter or two-inch round cookie cutter cut round out of the scone dough.
4. Take the scones and place them on a lined baking sheet, leaving some room in between as they will rise up in the oven. To help them brown better brush the top of each scone with a pastry brush and a little milk, this makes all the difference so try not to skip this step.
Place the scones into a 220C or 420F oven for about 15 to 20 minutes or until puffed up and golden brown. Leave them to cool completely before serving. They should break apart perfectly in the middle where they form a seam from baking. Serve topped with strawberry jam and freshly whipped cream.
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