Classic English Scones are the essential British treat served with tea. Top with clotted cream and jam!
One of the first things I enjoy most when I land back on British soil is a lovely scone with clotted cream, jam, and pot of tea. Why it tastes better on home turf I do not know. I try and make scones at home as often as possible to get my fix and they're always best straight from the oven.
I love all types of scones, but there are times where I just want it in its purest form with nothing added. Variations can be sweet or savory by adding currants or raisins, or cheese. Clotted cream is a must with sweet scones!
What is clotted cream, you ask? Yes, it is a very unappealing name but it is the creamiest cream made from the best Devon cows’ milk. In a nutshell, cream is cooked stovetop or oven until the cream “clots” and forms a thick layer on the top, and this is the goodness that is skimmed off and enjoyed on scones.
There are many theories that go into making the perfect scones; for instance when cutting out the circles out of the dough, don't twist or they will rise crooked. I just make them how I’ve always done. Who wants a perfect scone that looks like it came from a factory? I want it to look rustic and homemade and that are as simple as possible.
There's also a question of do you add jam first to the scone then the cream on top of that. Who cares? I like jam first, then the cream. Eat it how you want to!
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