Best Scones And Clotted Cream Recipes

SCONES AND CLOTTED CREAM image

Yield 12-15 scones

Number Of Ingredients 16

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.

Chocolate-Drizzled Chocolate Scones with Chocolate-and-Orange-Speckled Clotted Cream and Orange Marmalade image

Provided by Bobby Flay

Categories dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 16

6 ounces clotted cream
1 ounce bittersweet chocolate, grated into fine shreds on a rotary grater
1 teaspoon finely grated orange zest
2/3 cup very cold heavy cream, plus 1/4 cup for brushing
1 teaspoon pure vanilla extract
1 large egg
1 3/4 cups all-purpose flour, plus for rolling
1/2 cup granulated sugar
1/4 cup best-quality unsweetened Dutch-process cocoa powder
2 1/2 teaspoons baking powder
1 teaspoon instant espresso powder
1/4 teaspoon kosher salt
1/3 cup (5 1/3 tablespoons) cold unsalted butter, cut into small pieces
6 ounces best-quality bittersweet chocolate, coarsely chopped
1 teaspoon canola oil
1/2 cup best-quality orange marmalade, for serving

Steps:

For the clotted cream: Put the clotted cream in a medium bowl and stir in the grated chocolate and orange zest. Cover and refrigerate for at least 30 minutes.
For the scones: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
Whisk together the cream, vanilla and egg in a small bowl until smooth.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, espresso powder and salt. Cut the butter into the dry mixture until it resembles coarse meal. Add the wet ingredients and two-thirds (4 ounces) of the chopped chocolate, and gently mix until a dough just comes together. Transfer the dough to a lightly floured work surface and knead a few times until smooth. Shape into an 8-inch square, about 1 1/2-inches thick, and then cut into 9 equal squares.
Transfer the scones to the prepared baking sheet, leaving a few inches between. Brush with the remaining 1/4 cup heavy cream. Bake until cracked on top and cooked through, 16 to 20 minutes. Cool on the baking sheet on a rack for 20 minutes.
Meanwhile, melt the remaining 2 ounces chopped chocolate in a small bowl in the microwave. Whisk in the oil and let sit at room temperature for 5 minutes. Use a fork or small spoon to drizzle the chocolate mixture over the scones. Let set or eat right away, topped with clotted cream and orange marmalade.