Kitchen Craft Episode 29: Scones and clotted cream

For the scones:

• 1 ½ cups of milk
• Juice of 1 lemon
• 480 g self-raising flour
• 2T caster sugar
• ½ t salt
• 120 g butter, cubed and chilled
• A little milk for brushing the scones

For the clotted cream:

• 1 cup cream, chilled
• 1 t vanilla extract
• 2 T caster sugar
• To serve: Woolies strawberry jam with extra fruit

1. Combine the milk and lemon juice, stirring gently. Allow to stand for 5 minutes to curdle and become homemade buttermilk. 
2. To a large mixing bowl, add the flour, sugar, salt and cubes of butter. Begin rubbing the butter into the flour using your fingertips, working it until it resembles lumps of sand.
3. Add the buttermilk and gently fold into the flour mixture until it just starts to hold when pinched together. 
4. Turn the batter out onto a floured surface and gently fold the dough over onto itself until it begins to take a soft, doughy consistency. Be careful not to overwork as this will cause the scones to become dense. 
5. Gently roll out the dough, then dip a cookie cutter into flour and press down on the dough to form circles. Gently press the remaining dough into shape, roll out again and cut out more scones, using all the dough.
6. Arrange the scones on a baking tray coated with non-stick kitchen spray or baking paper. Brush the tops of the scones with a bit of milk. Depending on how big they are, bake at 200°C for 12–15 minutes.
7. Remove the scones from the baking tray and allow them to cool slightly while preparing the cream. 
8. For the cream: combine chilled cream, vanilla and sugar and whip until stiff peaks form.
9. Gently halve the scones by hand and serve each half with cream and jam. 

Sound too complicated?

SHOP READY-MADE BAKED TREATS