Skip to main content

Blueberry Scones and Clotted Cream

I have a great admiration of British food ever since watching the Great British Bake Off. They have so many different cookies (or biscuits as they call them) cakes, puddings, scones, pastries and candies! The thing that makes me the most green with envy, however, is their dairy. They have double cream! In the USA, our cream maxes out a heavy cream with a milk fat content of 36 percent max. Double cream, which pours rather like yogurt, has a 48 percent milk fat content. I can only imagine how divine whipped cream made from that tastes. 
From that luscious double cream, they make clotted cream. I admit, when I first heard of clotted cream, it sounded a little unappetizing, like it had been soured and the cream had clotted due to turning (but then again, Spotted Dick sounds like an adventurous savory meal but is in fact a lovely steamed cake). Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick, almost buttery cream, made by “indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms ‘clots’ or ‘clouts’.” I have found that I can make a reasonable approximation of clotted cream at home in a very low oven- but it takes serious time.  I say reasonable approximation but I cannot be sure; I have only ever imported clotted cream by ordering it on the internet; I have never been to Britain to enjoy the real thing. 
In keeping with a British theme, I like to use the leftover whey to make scones. I like blueberry scones best, but any dried fruit would work. Dried cranberries and orange zest are particularly lovely together. Dollop some clotted cream on top, then follow with a lovely fruit preserve (raspberry is my favorite, but apricot or strawberry is lovely as well). Put a kettle on, grab a good book, and enjoy!

Clotted Cream:
4 cups of heavy cream

Preheat your oven to as low as it will go. My lowest setting in 175 degrees F, but 200 degrees F will be ok as well, just check on the cream after 9 to 10 hours. 
Pour the 4 cups of cream into an 8 by 8 inch baking dish. Bake for 12 hours. Cover and refrigerate for 12 hours. Pour off the whey (reserve to use for scones!) and put all the lovely thick clotted cream into a jar. Use on top of scones, biscuits, pancakes, waffles- whatever strikes your fancy. Enjoy!

Blueberry Scones:
2 ¼ cup all-purpose flour
1/3 cup sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
8 tablespoons cold butter, cut into pieces
½ cup whey from the clotted cream
1 1/2 teaspoons vanilla bean paste
Zest of 1 lemon
1 cup dried blueberries (or other dried fruit)
1 egg
Egg wash
Demerara sugar (or decorating sugar- coarse sugar that doesn’t melt during baking)

Preheat your oven to 400 degrees F. Prepare your scone pan or a baking sheet lined with parchment paper.

Whisk together the flour, sugar, baking powder, baking soda and salt. Add the cold butter and using your finger, two knives or a pastry blender,  cut in the butter until the mixture resembles coarse crumbs.

In another bowl, whisk together the egg, whey, vanilla bean paste and lemon zest. Pour the wet ingredients into the dry and mix until just combined, then fold in the blueberries. 

Press the mixture into your scone pan, or dump it out onto a lightly floured surface, kneading it until the dough just comes together. Press into a circle about ¾ an inch thick and cut into triangles. Place them on the baking sheet.

Brush with the egg mixture and sprinkle with the sugar. Bake for 15 to 17 minutes. Allow them to cool completely before moving (they break easily as they are very tender). Top with some lovely clotted cream, a bit of jam, and enjoy with a nice cup of tea!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al