Based on https://www.bbcgoodfood.com/recipes/classic-scones-jam-clotted-cream
- 340g flour + extra for dusting
- 1.5 tablespoons of baking powder (this is because there was no self raising flour)
- 85g butter cut into cubes
- 3 tablespoons of sugar (I often use vanilla sugar)
- Some salt
- 175ml milk
- (optional) squeeze lemon juice (for adding to the warm milk)
- (optional) beaten egg to glaze
Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ teaspoon (note: teaspoon not tablespoon) salt and the baking powder, then mix.
Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add a squeeze of lemon juice, then set aside for a moment.
Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
Scatter some flour onto the work surface and tip the dough out. Sprinkle the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat until you have scones. Press what’s left of the dough back into a round to cut out another set of scones (and repeat)
Brush the tops with a beaten egg (I often don't bother with the egg), then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Transfer to a cooling rack. The sooner you eat them the better.
- Whipping or double cream
- Heat an oven to 80c (lower heat is better than too much)
- Pour cream into an oven proof dish. It should be fairly shallow.
- Put dish in oven for 12ish hours
- Take the dish out of the oven let it cool then cover and put in fridge for another 12 hours.
- When you take it out of the fridge it should be in two layers. A thick creamy butter-like layer on the top (this is the clotted cream) and "milk" at the bottom. It might have a slightly golden skin on top. Skim the very solid clotted cream from the top of the dish and put in jars. I mix the golden skin in with the cream.
- Use the leftover "milk" in other cooking recipes
- 250g butter
- 568ml milk
- 1kg sugar
- 1 vanilla pod
- Cube butter and melt in pan (as big a pan as possible - it will bubble up)
- Add sugar once butter is melted.
- Pour in milk once all sugar is in.
- Add a vanilla pod.
- Stir regularly.
- Keep cooking for a long time - it will bubble up a lot - if your pan is big enough then let it bubble up
- Take out vanilla pod once thick
- Heat until firm ball stage (see notes below ) - around 116C if measuring with a thermometer
- Take off heat and stir like crazy for longer than you want to. This step is very important
- Pour into large flat heat-proof container and spread to an even thickness
- Cut into cubes once mostly cooled
Firm ball stage
Oat & Syrup cookies
- 100g Butter
- 100g Light Brown Sugar
- 3 tablespoons Golden Syrup (+ a little extra to balance out whatever gets stuck on the spoon)
- 1 TSP Vanilla Extract
- 100g flour
- 100g Oats
- 1/2 teaspoon Bicarbonate of Soda
- 1 teaspoon baking powder
- Preheat the oven to 180°c (160° fan) and line two baking trays with baking paper.
- Melt the butter, sugar and syrup in a pan on a low heat
- Whilst the butter and sugar is melting combine the dry ingredients (flour, oats, bicarbonate of soda and baking powder) in a bowl
- Once the butter is melted and mixed with the sugar take off the heat and stir in the vanilla extract.
- Thoroughly mix the dry ingredients into the butter-sugar mixture
- Spoon heaped teaspoons of the cookie mix onto the baking sheets, spaced well apart, and bake for 10 minutes in the preheated oven.
- Leave for a few minutes on the tray.
- Move on to a cooling rack using a spatula
Recipe extended from www.jamandclottedcream.co.uk/2009/08/golden-syrup-and-oat-cookies.html