Classic scones with clotted cream and jam

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
3 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 9
  • 500 g Gelling sugar (2:1)
  • 500 g frozen strawberries
  • 500 g frozen raspberries
  • 2 packages Bourbon vanilla sugar
  • 7-10 Tbsp Juice of 1 lemon
  • 85 ml cold buttermilk
  • 1 egg (size M)
  • 250 g Flour
  • 2 TEASPOONS Baking Powder
  • 1/2 TEASPOON Baking soda
  • 50 g Whole cane sugar
  • 1/4 TEASPOON Salt
  • 125 g cold butter
  • 7-10 Tbsp juice of 1/2 orange (about 50 ml)
  • 1 jar (170 g) clotted cream
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    For the jam, mix jam sugar, frozen fruit, 1 packet of vanilla sugar and lemon juice in a large pot. Bring to the boil at medium heat, let it boil for about 4 minutes until it becomes bubbly. Immediately fill into sterile jars with twist-off lids, close them and put them on the lid for about 10 minutes.

  2. 2

    Then turn around and let it cool down.

  3. 3

    Meanwhile whisk buttermilk and egg. Mix flour, baking powder, baking soda, sugar and salt. Cut butter into cubes and add to the flour mixture. Mix quickly with your fingertips to a coarse crumbly dough.

  4. 4

    Stir in the buttermilk and egg mixture briefly. Stir only until just enough to form a dough. Pour the dough onto a floured work surface and roll out to a thickness of approx. 1.5 cm. Cut out approx. 9 scones (6.5 cm Ø each) and place them on a baking tray lined with baking paper.

  5. 5

    Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes. Remove and let cool on a cake rack.

  6. 6

    In the meantime, stir orange juice, clotted cream and 1 sachet of vanilla sugar in a tall container with the whisks of the hand mixer until smooth. Cut the cooled scones in half horizontally. Spread the undersides with approx. 1 tbsp. cream and jam each.

  7. 7

    Put the topsides on top of it. Use the rest of the jam for other purposes.

Nutrition Facts

KCAL
380 kcal
CARBS
38 g
FATS
23 g
PROTEINS
5 g