Scones with Homemade Clotted Cream

Name: Scones with Homemade Clotted Cream 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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There’s nothing more fun than baking together! Cakes, pies, cookies, you name it — our Baking Box has got you covered. Every week we offer a variety of no-fuss, easy-to-follow baking recipes. We’ll deliver the fresh ingredients, and you’ll be enjoying something delicious in no time!

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

(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)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

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

•Baking Sheet with Baking Paper

•Small Bowl

•Bowl

•Mixer

Cooking Steps

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.

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.

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.