Baking Box | Paddington's Classic Scones

Name: Baking Box | Paddington's Classic Scones with blueberry jam | 10 servings
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 260 g Spelt flour; 8 g Baking powder; 40 g Raisins; 150 milliliters Organic buttermilk; 200 milliliters Heavy cream; 100 g Mascarpone; 60 g Blueberry jam; ¼ piece Lemon; 70 g [Plant-based] butter; 55 g Sugar; 1 teaspoon Salt

with blueberry jam | 10 servings

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Embark on a culinary adventure with recipes inspired by Peruvian and British flavours, to celebrate 'Paddington in Peru' (in cinemas from January 23rd). Choose this recipe for the chance to win an unforgettable trip to London!

Tags:

Recipe

Allergens:

Spelt

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

/ Serving 2 people

260 g

Spelt flour

(Contains: Spelt May be present: Gluten)

8 g

Baking powder

(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)

40 g

Raisins

(May be present: Pinda's, Noten, Sesamzaad)

150 milliliters

Organic buttermilk

(Contains: Melk (inclusief lactose))

200 milliliters

Heavy cream

(Contains: Melk (inclusief lactose))

100 g

Mascarpone

(Contains: Melk (inclusief lactose))

60 g

Blueberry jam

(May be present: Pinda's, Noten)

¼ piece

Lemon

Not included in your delivery

70 g

[Plant-based] butter

55 g

Sugar

1 teaspoon

Salt

Nutrition Values

Energy (kJ)5848 kJ

Calories1398 kcal

Fat70.9 g

Saturated Fat47.8 g

Carbohydrate165.6 g

Sugar70.3 g

Dietary Fiber6.3 g

Protein20.6 g

Salt4.4 g

Potassium84.8 mg

Calcium1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Rolling Pin

•Baking Sheet with Baking Paper

•High-Sided Bowl

•Whisk

•Small Bowl

Cooking Steps

Preheat the oven to 200°C. Take the butter out of the refrigerator and weigh out the appropriate amount.
In a large bowl, mix the flour with the baking powder, 40 grams of sugar and a pinch of salt.
Knead the butter and dry ingredients together until you have bread crumbs.
Add the buttermilk and raisins and knead together until well combined. The dough should have a smooth, consistent texture.

Sprinkle some flour onto your work surface so that the dough doesn't stick to it, then roll out the dough until it's 1.5 - 2cm thick.
Using a cookie cutter or drinking glass, cut the dough into circles with a 4 - 5cm diameter, then transfer these to a parchment-lined baking sheet.
Put the scones in the oven for 10 - 15 minutes, or until they have a lightly browned crust.
Keep a close eye on the oven and check the scones after 10 minutes.

Pour the whipping cream into a jug or tall beaker and add 15 grams of sugar. Beat with an (electric) whisk or mixer until firm.
Zest the lemon, and squeeze the juice of a quarter of the lemon into a small bowl.
Put the whipped cream, lemon zest and mascarpone in a bowl and whisk together until well combined (see Tip).
Add the blueberry jam to the lemon juice and mix well. Store the cream mixture and jam in the refrigerator until serving.

Tip: in this step, you're preparing a homemade version of clotted cream by combining whipped cream and mascarpone. Feel free to add some icing sugar if you'd like it to be a bit sweeter.