Scones with Homemade Clotted Cream and Strawberry Jam Recipe

Scones with Homemade Clotted Cream and Strawberry Jam Recipe

I made scones today.
I couldn’t find clotted cream at a store, so I made it from fresh cream myself but I failed the first time.
Clotted cream is supposed to be cooked in the oven for 12 hours. I tried this recipe once but it didn’t work well with 35% cream🥲
I made delicious cream referring to the recipe “https://youtu.be/o-200sKaRz4” this time. Thank you!

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■Clotted Cream https://youtu.be/o-200sKaRz4
Heavy cream or whipping cream 250ml
Unsalted butter 25g

■Strawberry jam
500g strawberrys
250g sugar

■Scones 9 pieces
300g flour
3 teaspoons (12g) baking powder
Pinch of salt
75g sugar
75 g Cold unsalted butter
25g egg
130ml cold milk

➢Clotted Cream 00:00
Put the cream and butter in a pot and stir it while simmering at low heat until reduced by half.
Put it in a container and keep it in a fridge.

➢Strawberry jam 01:31
Cut the strawberries in half, add sugar and simmer at low heat until reduced by half while stirring occasionally.

➢Scones 02:31
Sift flour and baking powder into a bowl.
Add sugar and salt.
Cut the butter into small pieces, add to the bowl, squish the butter with your fingers and mix with the flour.
Add beaten egg and cold milk to combine the dough.
Repeat the process of stretching the dough and folding it in three for 5 times.
Wrap the dough and refrigerate for 30 minutes.
Stretch the dough to a thickness of 2.5 cm and cut out shapes with a 5 cm mold.
Put the egg on the dough and bake at 200 ℃ (392F) for 15 minutes. – conventional oven

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