Scones with Homemade Clotted Cream
with strawberry jam | 10 servings- Spelt
- Tarwe
- Melk (inclusief lactose)
- Gluten
- May contain traces of allergens
- Ei
- Lupine
- Melk (inclusief lactose)
- Soja
- Pinda's
- Noten
- Sesamzaad
- Hazelnoten
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 strawberry jam and our own version of clotted cream: a deliciously fresh cream made of mascarpone, whipped cream and a hint of lime!
Ingredients
260 g
Spelt flour
(Contains: Spelt May be present: Gluten)
8 g
Baking powder
(Contains: Tarwe May be present: Ei, Gluten, 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
Strawberry jam
(May be present: Hazelnoten, Pinda's)
¼ piece
Lime
Not included in your delivery
70 g
[Plant-based] butter
55 g
Sugar
1 teaspoon
Salt
Nutrition Values
Utensils
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 lime, then juice a quarter of it into a small bowl. Add the strawberry 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 lime 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 strawberry jam.
