Scones with Clotted Cream and strawberry Jam

My girlfriend make scones, they are delightful, she also went all out and made clotted cream, the left over milk-cream was used in the scones, and I can taste that they were made with butter, they are very rich indeed.


Farmgal Baking Powder

  • Half a cup of butter or magrine or lard (your choice)
  • Three cups flour
  • 1/2 tsp of salt
  • 1 Tbsp of Sugar
  • 2 Tbsp of Baking Powder
  • 1 cup of Milk

Take the first five and add them in a bowl, cut the cold fat into the flour mixture till its blended in to tiny peices no bigger then the size of pea’s, then make a well in the middle and add the milk and stir, it will make a soft dough if its sticky, add a little more flour, turn out on a floured surface and gentle pat down into a round circle about half an inch high, you can cut it with a glass, or a jar lid ring, or proper steel  cookie cutters or you can take a pizza cutter and cut into sqaures or you can score lines and bake it as a solid peice

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1 Response to Scones with Clotted Cream and strawberry Jam

  1. Deb Weyrich-Cody says:

    Num num num num…
    Yummy yummy
    Num num
    I LOVE this combination…
    Both in the mouth –
    With its flavours of BRIGHT strawberry jam,
    buttery, crunchy, flaky biscuit
    layered in such creamy deliciousness
    – Plus a treat to the eye
    Then, to serve it on this gorgeously detailed pressed-glass plate is the crowning touch of crystalline elegance: )
    Many thanks to both of you for sharing such a wonderful composition!

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