Scones with Clotted Cream and Jam

making every part of this British classic!

I went to a cafe in London and fell in love with scones with clotted cream and jam. I’ve never had clotted cream before that, but I instantly was amazed by how good it was and how beautifully it paired with the scones and jam! I knew then that I had to have it at home, so here’s my attempt at making this British classic!

Have you ever had clotted cream? It’s like if butter and whipped cream had a baby. A beautiful delicious baby! haha. Though clotted doesn’t sound so appetizing, clotted cream is so good. The process for making it though is so long… So, I would recommend to just buy it at the store instead! haha.

Ingredients
I referenced the recipe found here.
Makes ~15 scones with a 2 3/4" round circle cutter

Jam
437 grams strawberries, diced
327 grams granulated sugar (75% of fruit)
1 lemon, juice and zest

Clotted Cream
4 cups heavy cream, not ultra-pasteurized

Scones
4 cups (480 grams) cake flour
4 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter, cold and diced
2 eggs
1 cup (236 milliliters) heavy cream
Egg wash
Sugar, for sprinkling

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Directions

1. Clotted Cream
   -Pour 4 cups heavy cream into a glass or ceramic baking dish and bake in a 175 degrees F oven for 12 hours until the top forms a golden brown crust. Remove from the oven and allow to cool to room temperature. Cover and store overnight in the refrigerator.
   -The next day, separate the cream from the whey by pouring the liquid in another container. You can also choose to laboriously scrape off the golden crust before doing this. This will result in a smooth and result (the golden part will make your clotted cream have some hardened flecks).
   -Store your clotted cream in the refrigerator.

2. Strawberry Jam
   -Dice your strawberries. Then add them to a pot along with sugar (75% of the weight of the fruit), along with the zest and juice of one lemon. Heat your mixture over medium heat and boil until it reaches 220 degrees F.
   -Remove from heat and store in a container. Allow to cool and then store in the refrigerator until use.

3. Scones
   -Preheat your oven to 450 degrees F.
   -Add 4 cups cake flour, 4 tablespoons sugar, 4 teaspoon baking powder, and 1 teaspoon salt to a food processor and pulse to combine. Then add 10 tablespoons cold unsalted butter and pulse until it resembles cornmeal. Transfer to a large bowl and add 2 eggs along with 1 cup cream (I use the leftover whey from the clotted cream). Mix everything together until it forms a cohesive dough, but be carefully not to overmix.
   -Flour your work surface and then roll out your dough so that if form an oval that is around 3/4 inches thick. Cut out circles using your preferred cookie cutter and place onto a parchment-lined baking tray. Brush the tops of your scones with egg wash and sprinkle with a bit of granulated sugar.
   -Bake in the oven for 10-15 minutes until your scones rise and turn golden brown. Transfer to a cooling rack to cool and then enjoy!

I learned that the proper way to eat scones with clotted cream and jam is to slice them in half. Set aside one half, and using the other half, slather a liberal amount of clotted cream which is then topped with the jam. Eat and enjoy your half of the scone and repeat with the other half! So delicious :D