FOR THE CLOTTED CREAM
- Double cream
FOR THE SCONES
- 450g flour
- 75g sugar
- 1/2 tsp baking powder
- Pinch of salt
- 1 large egg
- 100g butter
- 225ml milk
FOR THE STRAWBERRIES
- 100ml elderflower cordial
- 300ml water
- 1 vanilla pod
- 1 punnet of strawberries
Embrace the warmer weather and enjoy afternoon tea outside with our Tutors delicious recipe for homemade scones. The strawberries are lightly poached with elderflower in this recipe for a sweet summer twist!
Discover more recipes for sweet summer treats on our Art of Afternoon Tea course.
METHODDIFFICULTY: Medium 1 HR 30 MINS
FOR THE CLOTTED CREAM:
Pour enough double cream into a roasting tin so that it is around an inch deep then bake at 80°C for around ten hours or overnight.
Once fully baked, the clotted cream will have risen to the top. Simply lift this away being careful not to ruin the crisp skin on top. Store in glass jars. After chilling in the fridge overnight, you will have a beautiful rich clotted cream.
FOR THE SCONES:
Preheat the oven to 220°C
Put the flour, sugar, baking powder and salt into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
Beat the egg in a measuring jug. Make up to 225ml with the milk, then set aside a tablespoon for glazing the scones later.
Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough
Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm thick. Use a 4cm fluted cutter to stamp out the scones. Make sure you don’t twist the cutter or the scones will not rise evenly.
Gently gather the trimmings together and pat out again to cut more scones. Arrange the scones on greased baking trays and brush the tops with the remaining milk.
Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
FOR THE STRAWBERRIES:
Dilute the elderflower cordial with water and add a split vanilla pod (or paste if a pod is not to hand). Pour into a pan and gently warm but do not boil. Add the strawberries until they have just softened. Lift out of the liquid and serve straight away or store in a fridge with the liquid.
Note: so as not to waste the poaching liquid, try mixing any that remains with a little Prosecco or perhaps add a splash to a gin & tonic.
When the scones have cooled, cut in half and spoon on a generous dollop of the clotted cream and top with the strained strawberries. Garnish with fresh elderflowers and a little mint and serve with a delicious cup of tea.
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