I think it was last week when I posted about my shortbread cookies that one of my good friends asked me if I had a scone recipe. She had just spent the weekend in Michigan and told me that she had some wonderful scones. I didn’t have a scone recipe at the time, and to be honest I’ve had some really bad ones in the past so have never had any real desire to make them.
But the more I thought about her request the more I started to think about some wonderful clotted cream that Angel and I had at a cute little tea room. She and I had never had clotted cream before and didn’t actually know that was on the plate when we were served a wonderful little finger sandwich sampler with a scone of the day. The scone was heavenly and so was the cream. We were both debating how we could lick the plate that we had shared without being gross or it getting weird.
So I when on a quest. I asked a few friends if they had a scone recipe. Then I looked on the internet. Finally I just combined a few things I liked and made these.
From start to finish they took 25 minutes. I made them Wednesday morning while my husband was in the shower.
The clotted cream was a little more complex. Not the recipe, but finding the cream and the process itself. You need whipping cream that is not ultra pasteurized. That was very difficult to do. Then once you have the right cream, the process takes a very long time. My recipe stated 8 hours and ended up cooking my cream for about 11 hours. I made the cream on Tuesday while at work. Thankfully I have an oven that I can program to cook while I’m not home.
It was heavenly. Warm scone + clotted cream = bliss. Meeshie loved them. My husband loved them. Of course I brought some to my girlfriend that inspired me. She also loved them.
Here are the recipes.
Very Berry Scones
- 2 1/2 C unbleached all purpose flour
- 2 t baking powder
- 2 T sugar
- 1 t cinnamon
- 1/2 t nutmeg
- 1/2 t salt
- 6 T butter
- 3/4 C milk (actually a little more than 3/4, so would you call that just a generous 3/4 C?)
- 1/3 C dried strawberries
- 1/3 C dried cherries
- 1/3 C dried blueberries
Sift and measure the flour. Re-sift the flour with the dry ingredients. Work the butter into the dry ingredients with your fingers. Add the fruit and mix thoroughly. Add the milk to the mixture. This is where I added a little more milk because it was not incorporating properly and I did not want to over work the batter. Divide into two equal parts. On an ungreased cookie sheet, pat into a round about the thickness of a biscuit, about 3/4 to 1 inch thick. Cut into wedge shaped pieces, like a pie and bake for 15 minutes at 450 degrees.
I was able to get the clotted cream for this great website called the cupcake project.
- NOT ultra-pasteurized whipping cream
The first key to making the clotted cream is finding whipping cream that is not ultra-pasteurized whipping cream. Having whipping cream that is not pasteurized at all is ideal, but I’m not close enough to a dairy for that. I used 2 pints. The second key is the slow bake in the oven.
Pour the cream in a pot that is oven safe and that has a lid. Make sure that the cream covers about 3 inches from the bottom of the pot. Cover the pot and stick in a 180 degree oven. Cook the cream for 8-12 hours. Mine took 11 hours. To find out if it is done, check for a yellowish skin above the cream. This is the clotted cream. Once the skin separates out, place the pot on the counter to cool down. Then place it in the fridge for 8 hours more. Remove from the fridge and remove the clotted cream from the top of the pot. You can use the remaining cream for baking.
I took the warm scone and slathered it in the cream. So good!
Note: I’ve slightly tweaked this clotted cream recipe and made it even better! Here it is.