Scones with Homemade Clotted Cream
with blueberry jam | 10 servings
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This week, bake your own scones and serve them with blueberry jam and our own version of clotted cream: a deliciously fresh cream made of mascarpone, whipped cream and a hint of lemon!
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
8 g
Baking powder
40 g
Raisins
150 milliliters
Organic buttermilk
200 milliliters
Heavy cream
100 g
Mascarpone
60 g
Blueberry jam
¼ unit
Lemon
Not included in your delivery
70 g
[Plant-based] butter
55 g
Sugar
1 teaspoon
Salt
Nutrition Values
Energy (kJ)6563 kJ
Calories1569 kcal
Fat90.9 g
Saturated Fat60.8 g
Carbohydrate164 g
Sugar66.6 g
Dietary Fiber6.3 g
Protein19.9 g
Salt4.3 g
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
•Baking Sheet with Baking Paper
•Small Bowl
•Bowl
•Mixer
Cooking Steps
1
- Preheat the oven to 200°C. Take the butter out of the refrigerator.
- In a large bowl, mix the flour, baking powder, salt and 40g of sugar.
- 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.
2
- Shape the dough into little balls, using roughly 2 tbsp of the dough for each one.
- Transfer to a parchment-lined baking sheet.
- Bake the scones in the oven for 10 - 15 minutes.
- Zest the lemon, then juice a quarter of it into a small bowl. Add the blueberry jam and mix well, then store in the fridge until ready to use.
3
- Add the cream and 15g of sugar to a bowl and whip with a handheld mixer until fluffy. Add the mascarpone and lemon zest and mix once more, then store in the fridge until ready to serve.
- Let the scones cool down thoroughly, then serve on a plate with the mascarpone cream and the blueberry jam.
Tip: in this recipe, 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 a bit sweeter.
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