SCONES AND CLOTTED CREAM

SCONES AND CLOTTED CREAM image

Yield 12-15 scones

Number Of Ingredients 16

Previous Next

For Scones:
2 cups all-purpose flour(plus a lot for kneading)
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
3/4 cup buttermilk(approx.)
1/2 to 3/4 cups dates (pitted and chopped into raisin-sized bits)
1 tablespoon orange zest
the juice from one 3/4 inch-thick orange slice
1 egg, beaten (for glaze)
For Clotted Cream:
4 ounces Mascarpone c
1 cup (240 ml) heavy whipping cream
1 teaspoon vanilla extract
1 or 2 tablespoons granulated white sugar

Steps:

For Scones: Preheat oven to 450 degrees Fahrenheit. In a medium bowl mix together the flour, baking powder, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg. stir in the dates, orange zest, and orange juice. Gradually stir in the buttermilk until a thick dough is formed. Turn out the mixture onto a heavily floured board and knead in extra flour until the dough is soft and no longer sticky. Roll out the dough to 3/4" thickness and cut into rounds with a 2" cookie cutter. Gather the trimmings and lightly knead, roll, and cut them out as well. Place the Rounds about 1/2" apart on a lightly greased baking sheet. Brush the tops with a little beaten egg. Bake in preheated oven for about 5 to 10 minutes or until tops are golden brown. makes about a dozen. For Clotted Cream: Beat all ingredients together untill mixture holds its shape and looks like softly whipped cream. makes 1 and 1/2 cups of cream. Serve scones with clotted cream and strawberry jam and tea for a perfect English experience.