Cream Scones with Clotted Cream

A traditional tea party recipe for a great cause.

Kelly Confidential is hosting a tea party to support the Ovarian Cancer Research. And you can help too. When you go to the Kelly Confidential site before May 17, 2011 and invite a friend, Electrolux will donate $1 to the Ovarian Cancer Research Fund. Plus, you'll be entered for a chance to win an Electrolux Perfect Steam™ washer and dryer.

This week Foodbuzz also pitches in by hosting a Top 9 Takeover for the Ovarian Cancer. All Foodbuzz Featured Publishers were invited to post tea-party inspired recipes, and for each one of these posts Foodbuzz will donate $50 to the to the Ovarian Cancer Research Fund.

Thanks to Electrolux and Foodbuzz for supporting a great cause!

Source

Adapted from one of my favorite blogs, The Joy of Baking.

Taste 5 (out of 5)



Difficulty 1 (out of 5)



Ingredients

For the scones

- 2 cups all-purpose flour (910 cal)

- 1/4 cup light brown sugar, unpacked (135 cal)

- 2 tsp baking powder

- 1/3 cup cold Becel margarine, cut into pieces (520 cal)

- 1 large egg, lightly beaten (70 cal)

- 1 tsp vanilla extract (10 cal)

- 1/2 cup whipping cream (410 cal)

For clotted cream

- 4 oz low fat cream cheese (260 cal)

- 1 cup whipping cream (820 cal)

- 1 tsp vanilla extract (10 cal)

- 1/4 cup white sugar (195 cal)

- lemon zest

Total 3340 cal, 10 2.5 inch scones, 335 cal / scone with clotted cream



Instructions

1. In a large bowl, mix the flour, sugar, baking powder and margarine with a pastry cutter. When the mixture looks like coarse crumbs add the wet ingredients. Stir until just combined, but do not overwork the dough.

2. Knead the dough gently and pat it flat until it’s about 1 inch thick. Cut the scones with a 2.5 inch cookie cutter.

3. Place the scones on a baking sheet lined with a silicon mat or parchment paper, spacing a few inches apart. Brush the tops with some cream, to add some color and shine. Bake in a preheated oven for about 15-20 minutes until nice and golden brown at 375F/190C. A toothpick inserted in the center of a scone should come out clean. Let cool on a wire rack.

4. While the scones cool, whip all the ingredients for the clotted cream until uniform and fluffy (a small blender such as Magic bullet is perfect for this).

5. Serve the scones with the clotted cream and a jam of your choice.



Afterthoughts

- I fell in love with these scones when I was visiting London. They are not your common scone variety sold in coffee shops, they are much softer and creamier (no wonder they’re called cream scones). And the clotted cream is completely to die for.

- I am so thankful to the Joy of Baking blog for showing how easy and fast these scones and the cream can be made at home. I’ve always loved that site and now I love it even more.

- And of course, thanks once again to Kelly Confidential and Foodbuzz for supporting Ovarian Cancer Research!