Buy all ingredients right below the recipe
Ingredients Clotted Cream
- 400 milliliters whipping cream
Ingredients Scones
- 350 grams flour
- 125 grams butter
- 150 grams Greek yogurt
- 1 egg
- 3 tsp baking powder
- 3 tbsp sugar
- 100 grams raisins
- 3 tbsp whole milk for brushing the scones
- 1 pinch salt
Preparation Clotted Cream
- 1Pour chilled whipping cream into a smaller pot and place this pot into a larger pot with water, so that the smaller pot with cream is in a water bath.
- 2Heat these two pots on the middle rack in the oven at 70 °C top and bottom heat for 7 hours. During this time, a thin skin will form on the surface of the cream.
- 3After 7 hours, remove both pots from the oven, let the cream in the smaller pot cool down first, and then place it in the refrigerator overnight, so that it should have a spreadable consistency the following morning. Spread the resulting clotted cream on the freshly baked scones.
Preparation Scones
- 1Whisk the egg with the milk and set aside. Beat flour, baking powder, sugar, and salt until frothy. Add the Greek yogurt and butter and mix well again. Now knead the dough very briefly by hand so that the dough does not get too warm.
- 2Preheat the oven to 160 °C convection. Flour the work surface and roll out the kneaded dough thickly with a rolling pin (2 cm thickness). Then cut out the dough with a large circular cutter (approx. 7 cm diameter) or a small coffee cup. Place these cut-out dough pieces on a baking sheet lined with baking paper and brush with the already whisked egg-milk mixture.
- 3Now bake the scones at 160 °C convection for approx. 15 minutes, let them cool, spread with clotted cream, and serve.
Tip
If the scones get too brown on top in the oven, simply place baking paper over them. To enjoy your scones authentically, spread strawberry jam over the clotted cream. An Earl Grey tea pairs best with this, and the "British Tea-Time" is perfect.
