Scones & Clotted Cream Recipe

Scone Recipe:

Ingredients (makes 10-12, depending on size)

4 cups plain flour
1 tablespoon baking powder
1/4  cup sugar
1 teaspoon salt
4 ounces (1 stick) chopped unsalted butter, cold
1 cup milk

1 teaspoon vanilla extract, optional

1/2 cup chopped raisins or currants, optional

Glaze: egg + splash of milk

Instructions

Combine dry ingredients.  Cut in cold butter until mixture is crumbly and butter is pea sized.  Make a well in the center and add milk.  Take a wooden spoon and mix in from the edges.  Turn out the dough onto a well-floured surface and knead.  Pat out dough and cut with biscuit cutter.  Brush tops with egg wash.  Bake at 400F for 12 minutes.

Clotted Cream Recipe:

Ingredients (makes ~2 cups)

4 cups heavy cream (NOT ultra-pasteurized)

Instructions

Pour heavy cream into a heavy, large, non-reactive frying pan (large surface area).  Place the pan on the stove with the burner set to lowest possible setting.  Scrape off the thick layer that forms on surface and transfer it to a bowl, keeping the top of the fat layer facing upwards if possible.  Repeat until most of the cream has thickened.  Transfer to a tightly sealed container and refrigerate overnight.