Scones with clotted cream and fresh strawberry jam

Ingredients for 4 servings:

• 500 g cream with 32% – 38% fat content
• 250 g strawberries, fresh
• 250 g gelling sugar made from raw cane sugar 1:1
• 1 tsp lemon juice
• 300 g spelt flour type 630
• ½ pack of cream of tartar baking powder
• 60 g sweet cream butter
• 60 g raw cane sugar
• 1 tsp lemon juice
• 1 egg(s)
• 1 egg white
• 1 tsp salt
• 60 ml milk or cream
• 1 egg yolk
• 1 tbsp water

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 4 hours; Total time approx. 1 day 4 hours 40 minutes

A bit more complicated, but it’s worth it!

First of all, I should mention that it takes a while to prepare, as making clotted cream is a bit more time-consuming, but the fantastic taste of this English specialty is definitely worth it! Make the cream and strawberry jam the day before, and bake the scones shortly before serving, as they taste best when slightly warm. Feel free to use organic products for this recipe. Clotted Cream: You will need a large saucepan with a wire rack and a bowl that can be placed on top of the rack (the steam should still be able to escape freely around the bowl). Fill the saucepan with water up to just below the top edge of the rack and bring the water to a boil. Pour 500 ml of cream into the bowl. Make sure that the bowl does not come into contact with the water! No bain-marie! After a short time, a yellowish skin will form on the cream. Carefully remove this skin and place it in a small bowl that has been set aside. Repeat this process until all the cream is used up or no more skin forms. During this time the water should be constantly simmering; do not let it boil too vigorously, but also never let it get too cool, otherwise a thick skin will not form. The process can take up to 4 hours, depending on the fat content of the cream. You can therefore simply make the cream during normal housework, skimming off the skin every 10 minutes, or read a good book in the meantime. Once the cream is used up, you will have a slimy white/yellow mass in a bowl. Cover and place this mixture in the fridge for at least 12 hours. Strawberry jam: Mash the strawberries with a fork, add 1 teaspoon of lemon juice and 250g of gelling sugar (1:1) and boil in a saucepan for 3-5 minutes. Transfer to a jam jar (a glass bowl with a lid will do, as the jam is used fresh), close the lid, and refrigerate. Scones: Knead 250g flour, baking powder, butter, lemon juice, sugar, egg, egg white, salt, and milk into a smooth dough. (Since spelt flours absorb moisture differently and eggs are not always the same size, add milk carefully first and use more if needed.) The dough should no longer be sticky, but not too dry either. Use the remaining flour to roll out the dough. The dough should be about the thickness of your thumb. Using a drinking glass (approx. 6-7cm in diameter), cut out 8 dough discs and place them on a baking sheet lined with baking paper. Beat the egg yolk with water and brush the dough pieces with it. Place in the preheated oven and bake for approx. 15-18 minutes at 200°C (top/bottom heat) or 180°C (convection oven). Remove the bowl of chilled cream from the refrigerator and carefully spoon the thick cream from the bowl into a pretty dish. Caution! A little runny cream will form under the cream, which can be used for other dishes, but the runny cream shouldn’t be poured into the serving bowl with the thick clotted cream. Pour the jam into a nice bowl and serve both with the scones and a good cup of Darjeeling tea or freshly brewed coffee.