Classic English scones are flaky, light and fluffy and quintessentially British. Topped only with jam, clotted cream along with a pot of tea, they are perfect for breakfast or afternoon tea.
One of the first things I enjoy most of all when I land back on British soil is a lovely scone with clotted cream, jam and pot of tea. Why it tastes better on home turf I do not know. I try and make scones at home as often as possible to get my fix and they’re always best straight from the oven. I love all types of scones, but there are times where I just want it in its purest form with nothing added. Variations can be sweet or savory by adding currants or raisins, or cheese.
What is clotted cream, you ask? Yes, it is a very unappealing name but it is the creamiest cream made from the best Devon cows milk. In a nutshell, cream is cooked stovetop or oven until the cream ‘clots’ and forms a thick layer on the top and as a result the cream is skimmed off the top and enjoyed on scones.
There are many theories that go into making the perfect scones, for instance when cutting out the circles out of the dough, don’t twist or they will rise crooked. I just make them how I’ve always done. Who want’s a perfect scone that looks like it came from a factory? I want it to look rustic and homemade and that are as simple as possible. There’s also a question of do you add jam first to the scone then the cream on top of that. Who cares? Eat it how you want to, I like jam first, then the cream.