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Wednesday, 16 December 2020

British Scones with a side of home made Clotted Cream and Jam

 The British recipe for the best British Scones to have on your tea-time, with the essential side dish of home made 'Clotted Cream' as the companion, with some nice home made of your favorite fruit - berries kind for the jam. 

Read on for the recipe!

To make the Scones:

Freeze 1 cup of margarine or unsalted butter in the freezer, for about 30 minutes time should be good enough.

When you are ready to start making the dough, pre-heat oven to 425*degrees.

Using a large mixing bowl, mix using an electric hand mixer to whisk up the following ingredients:-
1 egg
1/3 cup of UHT milk
1/2 teaspoon of salt
2 tablespoons of sugar
1 tablespoon of baking powder

Using a food grater, grate the frozen 1 cup of margarine or unsalted butter into the mixing bowl, gently stir but DO NOT over mix.

Add 2 & 1/2 cups of all purpose flour into the bowl. Using your hands to gently mix even the mixture, but again DO NOT over mix and DO NOT Squeeze or press tightly, 'lightly pat the dough into round cup shapes' using the palms of your hands. 
The dough should look in shape but a little crackly because that is the signature style of the scones final look. 

If you would like a golden glazed look on the scones, use 1 egg whisked and using a cooking brush, brush each scones over with the egg wash.

Place the unbaked scones on to an oven tray 2 inches apart from each other, with non-stick baking paper underneath or pan is greased ready for non-stick. 

Bake in the oven at 425 degrees for 15 to 20 minutes, until the top is a little golden in colour. They tend to rise about 2cm out in size.  

To make the Clotted Cream using a slow cooker at home:-

This will take 12 hours, let's say you start from early afternoon. 
Turn the slow cooker to 'LOW temperature cook' setting and 'Never to 'HIGH' during this process, if your cream starts to boil this is not a good sign as we don't want it to reach boiling at any time. 
The cream needs to clot approx near 70 to 80 degrees celcius.

Place 4 cups of heavy cream 35% or higher fat content and not ultra-pasteurized into the slow cooker.
 Turn the slow cooker to 'Low cook' setting for 4 hours, 
-then switch to 'Keep Warm' setting which is the lowest setting for 2 hours. 
Switch back to Low cook setting for another 4 hours, 
-and then to the keep warm setting for another 2 hours. 
Let it cool down in the slow cooker before transferring the content of cream into an airtight container. 

When it has cooled down and its time to separate your clotted cream from its watery milk residue, you will see these two layers. The top yellowish slightly crusty layer is the thick 'clotted cream', the fat layer, which needs to be scooped up and transferred into an airtight container and best refrigerated overnight before enjoying them with your scones.
The runny milky residue below on the bottom layer you can use this to make the scones, pancakes or for any baking requiring milk ingredients. 

Enjoy! :)


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