Have you ever eaten a scone that is just so light and puffed up that you almost can’t believe it? Well, this is one of them! If you have ever read one of my previous posts, you can alreay see that I love it when cakes and -now- scones are light. You should see mee when I’m peeking in the oven, so excited about those delicious things puffing up like crazy! So here’s a new recipe for scones, that are just so light and delicious, as you could already guess I think!
It is known that scones are eaten with the afternoon tea. Sometimes I do, but here in Holland the afternoon tea is very quickly with some cookies, or there’s no tea at all. Now I can tell you that I’m sometimes craving for something delicious, warm and special for lunch. Making scones is the solution! It’s easy, you will probably have all the ingredients and you will have them ready to be eaten in 30 minutes!
This recipe is for vanilla scones with clotted cream and jam, but you can always variate with it. I sometimes put fruit in my scones (blueberries, raspberries, cranberries) and top them with some raw sugar. Then you can eat them out of the hand or with a little bit of butter. Also very delicious. Back to this recipe. These scones have a natural, with a hint of vanilla, taste. They are crispy on the outside and flaky and crumbly but moist on the inside. Isn’t this how scones should be?
I sure will make these again, altough I think I’m going to experiment with less flour. You will probably hear about that later! For now, here are the scones:
Vanilla scones with clotted cream and jam
yield: 10 scones
225 gr flour
25 gr baking powder
90 gr butter, cold
pinch of salt
40 gr sugar
1 tsp vanilla extract
2 tbs yoghurt
2 tbs milk (depending on your dough)
200 gr mascarpone
250 gr whipping cream
2 tbs sugar
As much as you wish
As always, we will start with preheating our oven to 220 C.
In a big bowl, combine the flour, baking powder, salt and cold butter with two knives until you have a crumbly mixture. Add the sugar and mix it in. Now add your egg, vanilla extract and the 2 tbs of yoghurt. Keep working your dough with the two knives. Now take your dough out of your bowl on a working space. Knead it together. If your dough is to crumbly and it won’t come together, add some milk to it. I added around 3 tbs.
When your dough comes together, work it out to a square that is 3 cm thick. Now cut out circles with a diameter of 5 cm. Keep working out your dough to asquare, until you used up all of it. Place your scones on a baking tray (with some baking paper) and brush the tops with some milk.
Bake them for about 10-12 minutes or until they are golden brown and puffed up.
In the meantime when they are in the oven, you can make the clotted cream. Whip up your cream with the sugar. Combine it with your mascarpone and it’s ready!
Serve the scones warm (definitely!) together with the clotted cream and jam.