We have a little tradition here in our house. Since my boyfriend is taking night shifts I wake him up with breakfast in bed. He loves it and I love to do something for him. I wanted to do something special today so I made him scones with strawberries and my version of clotted cream. I can’t get the real deal around here but this alternative is absolutely delicious!
Learn how to make scones with strawberries and ‘clotted cream’ after the jump. . .
What you need for scones with strawberries and ‘clotted cream’
For the scones
– 450 grams of patent flour
– 16 grams of baking powder (one sachet)
– 60 grams of powdered sugar
– half a teaspoon of salt
– 125 grams of unsalted, cold butter in small pieces
– 170 ml of buttermilk and two tablespoons
For the ‘clotted cream’
– 200 ml of whipped cream
– 250 grams of mascarpone
And of course
– strawberry jam
How to make scones with strawberries and ‘clotted cream’
How to make the scones
Preheat the oven at 220 degrees Celcius. Put all of the ingredients for the scones except for the buttermilk in a bowl and mix shortly. Put the 170 ml of buttermilk with the mix to make a dough. Don’t kneed to long! Roll out the dough until it’s about 2 cm thick and use a glass or round cookie cutter (approximately 5 cm diameter) to cut out rounds. Repeat this until all the dough is used. Put the scones close to each other on a baking tray lined with baking paper. Use the two tablespoons of buttermilk to brush on the tops of the scones. Bake for about 15 minutes until the top of your scones are golden brown. Let it cool just a little bit before you serve them.
How to make the ‘clotted cream’
Whip the whipping cream until the cream forms soft peaks. Mix the mascarpone in and add sugar to taste.
How to serve your lovely home baked scones
I love to serve my scones with some strawberry jam, some ‘clotted cream’ on top of that and with, of course, a few pieces of fresh strawberries.
Hope you liked this recipe. Bon Appetit! XO Wilma