Cream scones with chocolate drops and clotted cream

Ingredients for 6 servings:

• 280 g flour
• 1 tbsp baking powder
• ¼ tsp salt
• 60 g sugar
• 100 g chocolate (chocolate drops)
• 300 ml cream
• Flour, for rolling out
• 1 tbsp cream, for spreading
• 1 tsp brown sugar for sprinkling
• 250 ml double cream
• 500 ml milk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the clotted cream, mix the double cream and milk the day before and heat gently in a pan over low heat until a skin forms. Let everything sit in a cool place overnight. Then skim any clots from the surface. Use the remaining milk for something else, such as making custard. For the scones, preheat the oven to 180°C. Mix the flour with the baking powder and sift it into a bowl. Add the sugar, salt, and chocolate chips. Pour in the cream and mix everything well with a fork until a dough forms. Do not knead, as other scone recipes often call for. Depending on the consistency of the flour, add a little more flour or cream as needed. Roll out the dough with a little flour to a height of about 2-3 cm and cut out 5-6 cm diameter circles using a glass or similar cutter, dipping the glass in flour frequently to prevent sticking. Press the remaining dough together again, roll out again, cut out shapes, and repeat the process until all the dough is used up. Depending on the thickness, you’ll make 12-16 scones. Place the scones on a baking tray lined with baking paper or silicone foil, spread with cream, sprinkle with a little brown sugar, and bake for 15-20 minutes. The scones will then have a golden-brown, crispy base but otherwise remain quite light in color. While the scones are still warm, don’t cut them; instead, break them into pieces, spread with clotted cream and jam, and serve with tea.