Foolproof Cream Scones 

While perfecting my Homemade Clotted Cream recipe I had a lot of leftover cream to play with. And what better way to use it than to make delicious scones to dollop your cream on?! I’m going to settle the debate once and for all…jam before cream, end of story. Devonians don’t know what they’re doing, as Roddas put it brilliantly, they must be ashamed of their Clotted Cream offering to hide it the way they do!

The idea behind this recipe is to replace the butter and milk from a traditional scone recipe and replace with the cream. The result is a delicious buttery scone that’s light and crumbly. It’s very difficult to overwork this dough so you’ll be glad to hear this recipe is pretty foolproof and they’re super speedy to make so you’ll be baking loads of scones from now on!

When making your own Clotted Cream, you skim the thick ‘clotted’ cream from the thin cream below. The thin cream leftover is perfect for this recipe but if you’re lucky enough to be able to buy ready made Cornish Clotted Cream, you can replace with double cream.

You will need:

200g Self-Raising Flour | A Pinch of Salt | 50g Caster Sugar | 200-250ml Double Cream | 5ml Fresh Milk

Preheat your oven to 220 degrees C.

Add the salt to the flour in a medium or large mixing bowl and make a well. Add the sugar and most of the cream then mix in with a fork bit by bit until the mixture clumps evenly. Add more cream a little at a time if your dough looks a bit dry.

Flour a clean work surface then turn the dough out onto it before kneading a few times to bring the dough together. Roll your dough out with a floured rolling pin to about 2cm thick. Flour a crimped 5cm round cutter and cut out your scones. Re-roll any leftover dough to cut as many scones as you can get out of your dough. Pop your scones on a lightly floured baking tray so they don’t stick. Spread them out as much as you can in case the dough spreads as they rise.

Brush the top of your scones with some milk then bake in the oven for 5-10 minutes or until the edges start to turn golden brown. Enjoy with your favourite jam and a generous dollop of Cornish Clotted Cream, washed down with a pot of English Tea. 

Happy National Cream Tea Day UK!