When these came out of the oven, my friend walked into the kitchen and this bit of conversation took place ...
Friend : "What's that?"
Me : "Scones".
Friend : " Why are they that shape and not round?"
Me : " Why must scones always be round?"
Friend : "Dunno. They're always round"
Me : *roll eyes*
Someone tell me why do scones have to be round? I like to free form my scones. So usually I make them into wedges, like these. Does it make a difference in taste? Nope. Still pretty good.
'Nuff about the scones. Now, we talk about the clotted cream. Why does it have to be clotted cream? I love mine with big chunks of butter and a good jam. Not necessarily strawberry jam (altho it is strawberry jam in this pic).
We can find Devonshire clotted cream here .... at a cost. And not too many places carry it. Mascarpone, you can find anywhere. This is a really good substitute I must share with you. You might not even need a jam to go with your scones with this ..... Mascarpone Cream. (Found this on Joy of Baking. I've halved the recipe here).
If you still insist on being a stickler for tradition, knock yourself out, but just try this out and then have an opinion.
3 cups plain flour, sifted
1/3 cup sugar
1 tbs baking powder
1/2 tsp salt
grated zest of 1 lemon
6 oz cold butter, diced
3/4 cup whipping cream
1 tsp pure vanilla extract
1 egg yolk
Preheat oven to 180˚C.
In a food processor, mix together flour, sugar, baking powder and salt.
Add in cold, diced butter and zap a couple of times until mixture resembles breadcrumbs.
Add 1/4 cup of cream and zap to mix. Add another 1/4 cup and zap again. Add the last 1/4 cup of cream gradually so that the dough just comes together. (I used a little less than 3/4 cup in total).
Turn dough out onto a floured surface.
Flatten dough gently (do not knead) with your hands or a rolling pin, fold it over, flatten, fold over and flatten again. (This is the secret to a flaky scone). Shape and flatten into a rectangle of about 1 inch thick and cut into wedges or use a round cookie cutter for that traditional scone shape.
Place onto lined baking sheet.
Beat egg yolk into remaining cream and brush the tops of the scones.
Bake for about 18 - 20 mins, until tops are lightly browned.
(Adapted from Joy of Baking)
2 oz mascarpone cheese
1/2 cup cream
1/2 tsp pure vanilla extract
1 tbs caster sugar
zest of lemon (optional)
Mix everything together and beat until it holds its shape and resembles whipped cream. Use immediately or cover and refrigerate until serving time.