Classic Scones with Clotted Cream and Jam, I could dream about eating these for days.
No other dish in my opinion is more representative of England and High Teas. This dish is so laden with fuss and controversy, that there are pages on pages of websites and books on the right recipe, the correct technique and the most important question of them all – what goes on first – the clotted cream or the jam? It’s no wonder the UK was up in arms at a recent airing of The Great British Bake off episode surrounding the same debate.
My recipe for Cranberry & White Chocolate Scones has enough flavour that you don’t really need to have it with either clotted cream or jam. Add in a little Orange or Lemon Zest in the mix and it comes out bursting with even more zing.
Bring out the warm scones and pretty tea cups and you are all set for a propah English High Tea Party at home with friends and family.
Cranberry & White Chocolate Scones
Makes 15 Mini Scones
Prep Time: 15 Mins + 30 mins to rest in the Freezer
Baking Time: 12 mins
250g All Purpose Flour
8g Baking Powder
2g (1/4 tsp) Salt
60g White Chocolate Chips
60g Cold Butter
- Mix the dry ingredients of flour, baking powder, sugar, salt, white chocolate chips and cranberries in a bowl
- Mix in Chopped cold butter with the dry ingredients using electric whisk until the butter crumbles.
- Add in milk and eggs and mix until just combined.
- Roll out the dough on gently floured surface about 10-15 mm thick.
- Cut it with round cutters and place them on tray upside down.
- Place the tray in the freezer for 30 mins
- Remove from the freezer and bake at 180°C for 12 minutes.
- Serve warm with jam, clotted cream or butter.
The scones can be stored in an airtight container at room temperature for up to 5 days.