English Cream Scones - I Dig Pinterest

For Day 5 of “Family-Friendly Food Week” I’m sharing another reader submission, and it comes from my friend, Lisa! She makes the most amazing food, and she’s here today to showcase her wonderful English Cream Scones.

Take it away, Lisa!

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My family learned of Clotted Cream or Devon shire Cream from some of our English friends, who said it is a very common English breakfast. I went looking for an authentic English recipe, so I could make it for them when they were here from England. I found this dish & they loved it, so it is Englishmen approved 🙂

My family loves this recipe too. It’s our tradition to serve these scones for Christmas Breakfast with fancy English jams (this year we picked currant jam), and lots of different types of fruit. We make it when we have people staying with us, so we have an excuse to eat it…it’s definitely not a low cal. meal! Just make sure if you plan to make this, to look at how long you bake and chill the cream…you will need to start at least a day before or make it a few days ahead of time! It’s not a difficult recipe at all, it just takes time to make the clotted cream. It will last in the refrigerator for a while, though.

If you let the cream cook longer, it will turn a little more yellow and it will be thicker (the consistency of custard) and sweeter. If you take it out earlier, it will be a little creamier (like thick whipped cream) and little lighter in color, but it still tastes wonderful! It’s amazing how sweet it is by just baking it without adding sugar! I use the part that you pour off the clotted cream to make the scones (just subtract that amount from the amount of cream it calls for.)

{CREAM SCONES}

Yield: 8 scones

2 cups all-purpose flour

1/4 cup sugar

1 T. baking powder

1/2 teaspoon salt

1 pint (2 cups) heavy cream

2 T. butter, melted

1 T. sugar

Preheat oven to 450 degrees. In a medium bowl, stir together dry ingredients with a fork. Give the dough a few gentle kneads with your hand. Transfer the dough to your baking sheet and pat the dough into a circle roughly 10″ in diameter. Cut the circle into 8 equal triangles and separate them. Brush the scones with melted butter and sprinkle them with sugar. Bake for 17 minutes, or until they spring back a bit when pressed.

These scones are the best the day they are baked. Serve warm or at room temperature.

**Recipe note: Measure your flour by scooping and leveling. If your cream is thin, begin with 1 1/2 cups, and add additional cream as needed. The dough should be very soft.

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{CLOTTED CREAM}

Yield: about 1 cup

2 pints heavy cream (preferably with a high fat content and not ultra pasteurized)

Preheat oven to 180 degrees. Pour the cream into an oven-safe pan or dish such that the cream rises to 1-3 inches deep. Cover the pan or dish and bake for 8-12 hours, or until the cream has formed a thick, yellow skin. Cool the cream at room temperature and then refrigerate it for 8 hours. Skim the yellow clotted cream from the top and serve! You may use the cream that remains below for baking.

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Thanks so much for sharing, Lisa! These look amazing, and I can’t wait to make them!

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