Claridge’s Scones

322_ Claridge’s scones_thumb[3]

Ingredients:
1,2 lb. / 550 g strong flour, or plain white flour
1,6 oz. / 45 g baking powder
3,5 oz. / 100 g caster sugar
3,5 oz. / 100 g butter
6,5 oz. / 185 g double cream
6,5 oz. / 185 g full fat milk
1,8 oz. / 50 g sultanas
1 egg, beaten
jam, to serve
clotted cream, to serve

Method:
[1]
Preheat the oven to 430 F / 220 C. Double-sieve the flour and baking powder together into a large bowl. Add the sugar.

[2] Rub the butter into the dry mix, then add the cream and milk. The dough should be slightly sticky to the touch. Throw in the sultanas and gently mix, so that they are evenly distributed.

[3] Cover the dough with cling film and allow to rest for 10 minutes.

[4] Roll the dough to about 3/5 in. / 1,5 cm thick. Dip a circular pastry cutter – you may choose the size – into some flour and knock off any excess (this is to stop the cutter sticking against the edge of the scone and to give a straight side to the scone). Cut out rounds to the required size.

[5] Brush the tops with egg using a pastry brush, then place them in the fridge for 20 minutes. Brush the scones once more just before baking.

[6] Bake the scones in the centre of the oven for 10-12 minutes.

In context
Since Scandinavians haven’t got the slightest idea about what clotted cream is, here’s a recipe showing how to make it:

No matter what else you have with your authentic British tea, an absolute necessity is clotted cream. This can be had in stores all over Britain (and America, if you know where to look), but did you know that you can actually make your own? Just make sure you start with unpasteurized, full-fat milk.

[1] Leave the milk overnight on the hob in the pan you will be cooking the clotted cream in. This is to allow the cream to rise up from the milk so do not move it once you have started the process.

[2] In the morning, scald the milk over a very low heat, warming it but not boiling. Do not stir. It is ready after an hour or so when pimples start to form on the surface. Remove the pan from the heat and allow the milk to cool overnight.

[3] Next morning, spoon off the wrinkly, yellowy cream and put it in a pot in your fridge.

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