English Scones and Clotted Cream

A Few Notes about the Ingredients

Dried 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.

Heavy Cream for 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! 

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

Preheat oven to 425 degrees. Gather the ingredients so that you have everything close at hand on the counter or table.

Make the Scones

In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, and salt.

The following two instructional images are from a similar recipe, Orange Cream Scones with Black Currants. See that recipe in detail HERE.

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: Freeze 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!

 

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. This recipe will make 10-12 scones. Serve warm scones with clotted cream, strawberry jam, or even lemon curd. See my Lemon Curd Recipe Here.

Prepare 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. 

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 strawberry jam and/or Lemon Curd.