English-ish Scones with Clotted Cream Discard

Melt in your mouth English Style Scones.

This is my take on an English scone. They land somewhere between an American and English Scone. I like to describe it as a hybrid.

I made these scones using the discard liquid after making clotted cream using Farmland Fresh Dairies 40% Heavy Cream. If you don’t wish to make clotted cream, heavy cream works great!

Cotted Cream Recipe:

English-ish Scones

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Ingredients

  

• 240 grams of All Purpose Flour (2 Cups)
• 50 grams of Granulated Sugar (¼ Cup)
• 3 teaspoons of Baking Powder
• ¼ teaspoon of Kosher Salt
• 70 grams of Cold Unsalted Butter (5 Tablespoons)
• 1 Whole Large Egg
• Enough Clotted Cream Discard Liquid or Heavy Cream mixed with the egg to make 210 ml.

Instructions

 

• Preheat your oven to 400℉.
• In a large bowl, whisk together the flour, sugar, baking powder and kosher salt.
• Cut the butter into ½" cubes and add it to the flour mixture.
• Using your finger tips begin squeezing the butter into the flour and continue squeezing until the mixture looks like corse cornmeal. There should be no large visible pieces of butter.
• Crack the egg into a measuring cup and whisk the egg. Next, add enough of the clotted cream discard liquid or heavy cream to reach 210 ml. Whisk again to combine.
• Add almost all the liquid to the butter/flour mixture holding back 1-2 tablesoons.
• MIx the liquid into the dry ingrtedients using a fork until you have a doiugh that almost holds together.
• Using your hands, bring the dough together by gently squeezing.
• Place the dough in a lightly floured surface and bring it together by performing 2-3 fold and presses. Press into a disk.
• Roll the dough to a thickness of 3/4" and cut out using a 2" round cutter. You should get about 6.
• Gently press together the scarps and roll out again and cut 2-3 more scones. Place all the scones on a parchment lined baking sheet and brush the tops with the reserved egg/cream mixture.
• Bake for 12-14 minutes or until the tops are golden brown.
• Remove from the oven and place the scones on a wire rack to ccol completely.
• Enjoy with clotted cream and your favorite jam!