English Scones and Clotted Cream

English Scones and Clotted Cream

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A few years ago, our daughters and I hosted an English Tea Party for our youngest daughter’s bridal shower that included traditional British foods. Below is the recipe for our English Scones and Clotted Cream. Learn more about our English Tea Bridal Shower Here.

English scones are not like the big sugary scones in America (that I have here on my recipe blog). They are more like a biscuit and so very delicious with clotted cream and strawberry jam!

Clotted Cream

Clotted Cream is Lovely. It Melts in your Mouth. It’s Truly Divine.

Clotted Cream is very easy to make. Simply pour the cream into a dish and bake at a very low temperature for a good, long time and then refrigerate it for a good, long time. Pour off the milk and scoop up what is left, which is the clotted cream.

 

Ingredients to Make English Scones and Clotted Cream

  • all-purpose flour
  • granulated sugar
  • baking powder
  • salt
  • butter
  • whole milk
  • dried black currants (optional)
  • large egg + milk (to make glaze)
  • strawberry jam

Clotted Cream

  • heavy whipping cream (pasteurized is better than ultra-pasteurized)

 

A Few Notes about the Ingredients

Dried Black Currants

Black Currants

When I was researching the ingredients for this recipe, I became consumed with finding real dried black currants to mix into the scones. I found lots of choices for Zante Currants. But those are not really currants. They are more like small raisins. Apparently, the English do not have a problem locating black currants, as they use them in many of their recipes. I finally found dried black currants at Northwest Wild Foods. They are wonderful. I highly recommend them.

 

Clotted Cream

You would not believe how difficult it is to find the correct type of cream needed to make Clotted Cream!

Again, in researching this recipe, my goal was to find pasteurized heavy cream. Instead, what I found was ultra-pasteurized cream, which just didn’t work as well. Those results were okay. Nothing to get excited about. They were a bit bland and not very creamy. Plus, they didn’t make as much clotted cream as I desired.

I searched high and low. I searched grocery stores, Whole Foods Markets, and put in hours of time online. And then I found it! 

Organize Valley Heavy Whipping Cream

Right under my nose, at one of our local grocery stores, I found Organic Valley Heavy Whipping Cream! It is still “ultra-pasturized” but it has 6 grams of fat vs most of the competition, which weigh in at 5. Apparently, that is enough of an increase to do the job. Once the baking and cooling process is complete only a quarter of a cup of milk is poured off. The rest is clotted cream. In my book, that is success! It works well and it tastes wonderful.

 

Instructions for Making This Recipe

Making the Scones

Preheat oven to 425 degrees. In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, and salt.

Cut the butter into little pieces and add them to the flour mixture, rubbing the butter together with your fingers to break up the butter until the mixture resembles fine breadcrumbs.

I found this part of the recipe very relaxing and fun! This is my granddaughters favorite part. She loves getting her hands in the flour mixture to incorporate the butter. She giggles as she squeezes it into the flour.

Add the milk and dried black currants and mix in, using just enough milk to make your dough come together. The dough may be sticky.

Spoon the dough onto a floured surface and knead 2-3 times to coat with flour. Press the dough into a round that is about 1-inch thick. Using a floured biscuit cutter, cut the dough into 2-inch circles. Press the cutter straight down and up, without twisting, to ensure a nice rise in your scones.

 

Option: Freezing the Scones

After the scones have been cut out, you may opt to freeze them for use later. To do this, place the scones on a baking sheet lined with waxed paper and freeze for 30 minutes or more. Once frozen, place them in a freezer bag until ready to use.

When ready to bake, place frozen scones on a prepared baking sheet and glaze as directed. You may need to increase the baking time by an additional 1-2 minutes.

I actually prefer this method. That way I always have scones available to bake fresh from the oven when my daughters and granddaughter come to visit!

 

Baking the Scones

Place the rounds of dough onto a baking sheet lined with parchment paper or a silicone baking mat. Brush each with the beaten egg and milk mixture for a glaze.

Bake in preheated oven for 12-14 minutes until golden brown.

Remove from oven and place the scones in a lined bread basket and cover with a tea towel to keep warm until ready to serve. This recipe will make 10-12 scones. Serve warm scones with clotted cream, strawberry jam, or even lemon curd. See my Recipe Here.

 

To Make the Clotted Cream:

Pour the heavy whipping cream into a 12″ x 12″ casserole dish and bake in a preheated 175 degree oven for 12 hours. Carefully remove the dish from the oven and allow to cool. Cover with plastic wrap and refrigerate for 8 hours.

Due to the long baking and cooling process, you’ll want to prepare the clotted cream at least 24 hours before your serving time.

Drain the milk from the dish and then spoon what is left–the clotted cream, which has a thick skin on top and a creamy underside–into a dish.

Use the leftover milk for baking or in your coffee. 

Recipe for Lemon Curd

If desired, you may gently stir the clotted cream to create a smoother texture. Store the cream in the refrigerator for up to 5 days. Serve the clotted cream at room temperature on scones with jam or Lemon Curd. 

My granddaughter loves helping me make scones. She also enjoys cutting them with a biscuit cutter. And of course, she loves eating them! I hope you will too! Tea, anyone?

See more Scone Recipes Here. Browse Tea Party Ideas Here. 

English Scones

English Scones and Clotted Cream

A few years ago, my daughters and I hosted an English Tea Party for our youngest daughter's bridal shower that included traditional British foods. Here is the recipe for our English Scones and Clotted Cream.
5 from 1 vote
Print Rate
Course: Breads
Cuisine: English
Keyword: Clotted Cream, Scones, Tea Party
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 scones

Equipment

Polish Pottery Bowl
Biscuit Cutter
Baking Sheet
Silicone Baking Mat

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoons salt
  • 3 tablespoons butter cold
  • 1 cup whole milk
  • 2 tablespoons dried black currants optional
  • 1 large egg yolk beaten + 1 tablespoon milk (for glaze)
  • Strawberry jam

Clotted Cream

  • 2 cups heavy whipping cream pasteurized is better than ultra-pasteurized

Instructions

  • Preheat oven to 425 degrees. In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, and salt.
  • Cut the butter into little pieces and add them to the flour mixture, rubbing the butter together with your fingers to break up the butter until the mixture resembles fine breadcrumbs.
  • Add the whole milk and dried black currants and mix in, using just enough milk to make your dough come together. The dough may be sticky.
  • Spoon the dough onto a floured surface and knead 2-3 times to coat with flour. Press the dough into a round that is about 1-inch thick. Using a floured biscuit cutter, cut the dough into 2-inch circles. Press the cutter straight down and up, without twisting, to ensure a nice rise in your scones.
  • At this point you may freeze the scones for later use, or bake.
  • To bake the scones, place the rounds of dough onto a baking sheet lined with parchment paper or a silicone baking mat. Brush each with the beaten egg and milk mixture for a glaze.
  • Bake in preheated oven for 12-14 minutes until golden brown. Remove from oven and place the scones in a lined bread basket and cover with a tea towel to keep warm until ready to serve. Makes 10-12 scones

To Make Clotted Cream:

  • Pour the heavy whipping cream into a 12" x 12" casserole dish and bake in a preheated 175 degree oven for 12 hours. Carefully remove the dish from the oven and allow to cool. Cover with plastic wrap and refrigerate for 8 hours.
  • Drain the milk from the dish and then spoon off what is left--the clotted cream, which has a thick skin on top and a creamy underside--into a dish. You may use the leftover milk for baking or in your coffee.
  • If desired, you may gently stir the clotted cream to create a smoother texture. Store the cream in the refrigerator for up to 5 days. Serve on scones at room temperature.

Notes

*Unless otherwise indicated all butter used on this recipe site is salted.
**You may freeze the rounds of dough after they are cut, for use later. Place scones on a baking sheet lined with waxed paper and freeze for 30 minutes or more. Once frozen, place them in a freezer bag until ready to use. When ready to bake, place frozen scones on a prepared baking sheet and glaze as directed. You may need to increase the baking time by an additional 1-2 minutes. 
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