Clotted Cream and Scones
CLOTTED CREAM:
PREP TIME 2 minutes
COOK TIME 14 hours
SERVES 6
INGREDIENTS
2 litres Ashgrove Cream
METHOD
Step 1
Preheat oven to 90ºC. Pour cream into a 3-4 cm deep oven tray and place into oven for approx 12 hours.
Step 2
After 12 hours, place tray in fridge for a few hours until set.
Step 3
Once set, remove all of the watery cream from underneath the clotted cream.
SCONES:
PREP TIME 10 minutes
COOK TIME 25 minutes
SERVES 6
INGREDIENTS
375g Four Roses plain flour
6 tsp baking powder
90g Ashgrove butter, cubed
250ml Ashgrove milk
METHOD
Step 1
Preheat oven to 180ºC fan forced. Add flour and baking powder to a bowl and whisk together before rubbing butter through flour until at a breadcrumb consistency.
Step 2
Add milk to flour and stir through until barely combined before rolling dough into an oval shape on a floury surface.
Step 3
Once dough is rolled into an oval shape, cut into 12 even pieces and place into oven for approx 20 minutes.
Step 4
Once cooked, serve up with jam and clotted cream.