The Perfect Scone Recipe
Now that we have learned all about scones, it’s high time for the perfect #sconerecipe. Of course, there are many ways you can go with this. Do you want an American scone that is sweet or savory and can stand alone? Or would you prefer a more traditional scone that you serve with jam and clotted cream?
We firmly believe you can’t go wrong either way. However, if you do choose to make a traditional scone, plan WAY ahead. To make clotted cream right, it takes a couple of days. Trust us, you won’t regret it. While clotted cream is time intensive, it is not hard. You also need to have some quality jam available.
We always try to keep scones on hand at Sweetbriar Rose. If you have a craving for this delicious pastry but don’t feel like making one, stop by and see us! Our chef is fantastic and is continually coming up with new flavors for our scones.
So, without further ado, here is a fantastic scone recipe you, your family, and your friends will love. This recipe is an incredible base. Feel free to add any variety of dried fruit, nuts, or chocolate to the scone. However, if you do add-ins, ensure you add them to the dry mixture before you add any liquid.
2 cup all-purpose flour, unbleached
2 Tbsp sugar
4 tsp baking powder
½ tsp salt
3 Tbsp unsalted cold butter
⅔ c milk
1 egg yolk beaten with 1 Tbsp milk (to glaze)
Preheat your oven to 425℉.
Mix flour, sugar, baking powder, salt, and butter in a medium bowl. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs. Alternatively, pulse these ingredients together in a food processor.
(If you are adding fruits, nuts, or chocolate, now is the time)
Slowly add milk until the dough comes together and is no longer lumpy. You want a sticky but well-combined dough.
Turn the dough out until a well-floured surface.
Generously dust the dough with flour and knead the dough 2-3 times to coat. Press the dough into a disc that is about an inch thick.
Using a well-floured cookie cutter, cut the dough into 2-inch circles. You can choose a different shape here, just be sure to cut straight up and down. Uneven or twisted cuts will keep the scone from rising correctly.
Place the scones onto a greased and floured baking sheet.
Brush them lightly with the egg yolk and milk mixture.
Bake the scones for 12-15 minutes, until golden and firm.
Remove from the oven and let cool for 30 minutes. Tip, for a softer scone, cover with a clean tea towel as they cool.
To serve traditional scones appropriately, you will need #clottedcream. Because we live in America, most of us don’t know what clotted cream is. Many people try to compare it with butter, or perhaps cream cheese. However, neither of these do it justice.
What is Clotted Cream
Clotted cream is a white-colored spread that is thick and decadently creamy. While it is slightly sweet, that is not the overwhelming flavor. It is closer to unsalted butter than cream cheese, but only if you’re talking about a high-quality butter.
Clotted cream originated in Devon. It was first created to separate fat from milk for butter. Hundreds of years later, residents of Cornwall were using the cream on its own without making butter. It was essential at the time to have a way to preserve milk before it curdled, and both butter and clotted cream were fantastic ways to accomplish this.
Clotted cream is its own unique topping. Unlike butter which is cream that you churn or whipped cream which is cream that has you whip into a light, fluffy topping, clotted cream uses heat to separate the fat from the milk.
Plan ahead, as it is quite time-consuming. It is, however, an easy process. An important note to remember is that you do not want to use ultra-pasteurized heavy cream. Your clotted cream will not turn out, unfortunately.
Clotted Cream Recipe
2 cups heavy cream (not ultra-pasteurized)
Preheat your oven to 170-180F.
Pour the cream into a large but shallow casserole dish or glass baking dish. You want as much surface area as possible.
Place the cream in the oven for 12 hours, uncovered. Leaving the pan overnight works excellent.
After heating for 12 hours, the cream will develop a skin.
Carefully remove the dish from the oven and let it cool to room temperature.
Once cool, cover the dish and refrigerate it for 8 hours, or overnight.
After the dish is chilled, gently skim the thick layer of clotted cream from the surface, leaving behind the thinner liquid. This feels like a weird process but just go with it. You might feel like you’re scooping a layer of soft ice cream off melted ice cream.
Gently stir the skimmed clotted cream to create a smooth texture. Tip, if your mixture is thick, add in some of the thin liquid left behind.
Store the cream in the fridge for up to a week.