Traditional Scones

Traditional Scones

These Traditional Scones with lemon curd and clotted cream are a wonderful teatime treat.

Traditional Scones
Makes 12
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup cold unsalted butter, cut into pieces
  • 1¼ cups heavy cream
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine flour, sugar, baking powder, and salt; mix well. Using a pastry blender, cut in butter until crumbly. Add cream and vanilla extract, stirring with a fork just until combined.
  3. Shape dough into a ball. On a lightly floured surface, knead 4 to 5 times or until smooth and elastic.
  4. Roll dough to a 1-inch thickness. Using a 2-inch round cutter, cut scones from dough. Place on prepared baking sheet. Bake until tops are medium brown, 18 to 20 minutes. Let cool on a wire rack. Serve warm.

Lemon Curd
Makes 2 cups
  • 2 tablespoons lemon zest
  • ½ cup lemon juice
  • 3 egg yolks
  • 1½ cups sugar
  • ½ cup butter, cut into pieces
  1. In a double boiler, whisk together lemon zest, lemon juice, and egg yolks over medium-high heat. Add sugar and butter, and whisk until lemon curd thickens slightly, 8 to 10 minutes.
  2. Remove from heat, and let cool; pour into a container, and refrigerate.

Clotted Cream
Makes approximately 2 cups
  • 1 quart heavy cream
  1. In a large saucepan, heat cream over low heat for several hours. Cook until volume has been reduced by half, but do not allow cream to boil or burn. Allow a crust to form on top.
  2. Let cool, and refrigerate overnight. Whip crust into cream with a mixer at low speed until thick; refrigerate.

To see more read “A Festive May Day Tea,” on page 27 of the Teatime Bliss 2017 issue of Victoria.


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