Little Scones with Raspberries & Clotted Cream Recipe
Serves 36 mini scones
Prep time
15m
Cook Time
8m
Little Scones with Raspberries & Clotted Cream recipe from Tea at the Palace by Carolyn Robb.
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Former royal chef Carolyn Rob presents sumptuous recipes for tea time designed to inspire and entice bakers and lovers of afternoon tea, of all ages. Set against a backdrop of twelve of Britain’s most stunning palaces and residences, the recipes are a mix of traditional, contemporary and whimsical; each one with its own unique twist.
Tea at the Palace was published to tie-in with the Platinum Jubilee of Queen Elizabeth II. Written by the Former Personal Chef to TRH the Prince and Princess of Wales.
Ingredients for the Scones:
- 450g plain flour
- 4 teaspoons baking powder
- 50g caster sugar
- Pinch of salt
- 100g butter, at room temperature,
- cut into cubes
- 2 free-range eggs
- About 180ml whole milk
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Ingredients to Serve:
- Raspberry jam
- 200ml clotted cream, see Chef’s Note
- Icing sugar, for dusting
- Raspberries
- Tiny fresh mint sprigs (optional)
Method:
- Preheat the oven to 220°C (Gas mark 7). Line a large baking tray with nonstick baking paper or a silicone mat.
- Sift together the flour, baking powder, sugar and salt into a large bowl.
- Scatter the butter over the flour mixture and, using your fingertips, rub the butter into the dry ingredients just until the mixture has the consistency of fine breadcrumbs.
- Break the eggs into a measuring jug and add milk as needed to total 300ml liquid. Whisk together with a fork. Make a well in the centre of the dry ingredients and add most of the liquid to the well, keeping a little of it back in case you don’t need all of it. Using a round-bladed table knife, mix together the egg mixture and the flour mixture to achieve a lightly bound dough that is neither sticky nor dry and crumbly, adding more of the liquid if needed. Do not over mix.
- Turn the dough out onto a lightly floured work surface and, working quickly, knead the dough very lightly to rid it of any cracks.
- Pat the dough out to a thickness of 2cm.
- Using a 4-cm plain round cutter, cut out as many rounds as possible, dipping the cutter into flour before each cut to ensure a clean cut.
- Transfer the cutouts to the prepared tray, spacing them about 2.5cm apart.
- Gather up the scraps, press together, pat out, cut out more rounds and add to the baking tray.
- Bake the scones for 8–10 minutes until well risen and golden.
- Transfer to a wire rack to cool.
- To serve, split the scones horizontally and top each half with jam and a dollop of cream.
- Dust very lightly with icing sugar and accompany with a bowl of raspberries.
- Garnish with mint, if desired.
Chef’s Note:
- In the West Country, clotted cream is traditionally made by heating unpasteurised milk until a thick layer of cream settles on top, which is then lifted off once the milk cools.
- Exports from the area are made from pasteurised milk and are available in most supermarkets