Best Berries With Clotted Cream Recipes

STRAWBERRIES AND CREAM SCONES

Steps:

• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
• Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal.
• In a small bowl whisk together the egg milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
• Add strawberries and using a rubber spatula gently fold them into the dough. Don't worry if some of the berries break up a bit.
• Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
• Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
• Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
• Bake for 18 minutes, or until light golden brown.
• Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.

OAT CAKE WITH WARM MIXED BERRY COMPOTE AND CLOTTED CREAM

Steps:

• Preheat oven to 350 degrees F. Butter and flour a 9-inch baking pan.
• Place oats in a bowl, pour the boiling water over and let soak for 30 minutes. Drain well.
• Sift together the flour, baking soda, cinnamon, nutmeg and salt on waxed paper. Place butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until light and fluffy. Add the eggs, one at a time and mix until smooth. Add the soaked oats and mix until incorporated. Add the dry ingredients and mix until just combined. Scrape the batter evenly into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs, about 35 to 40 minutes. Place on a baking rack and let cool for 40 minutes; this cake is best served warm. Serve the cake topped with some of the warm berry compote and a large dollop of clotted cream.
• 2 teaspoons cornstarch
• 1 1/2 cups fresh orange juice plus 2 teaspoons
• 3 tablespoons honey
• 1 vanilla bean, split
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 2 cups fresh raspberries
• For the compote: Dissolve the cornstarch in the 2 teaspoons orange juice. Set aside. Combine the 1 1/2 cups orange juice, the honey and vanilla bean in a medium saucepan and bring to a boil over high heat, let cook for 2 minutes or until the honey has completely dissolved. Add the blueberries and blackberries and cook for 2 minutes. Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes. Remove from the heat and fold in the raspberries. Discard the vanilla bean. Serve warm.
• Yield: 6 to 8 servings

FRESH BERRIES WITH RICOTTA CREAM

Steps:

• Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.