Fluffy English afternoon-tea scones with crackly tops, served with strawberry jam and thick clotted crema.
The De Cornualles crema tea — fluffy plain scones, sharp strawberry jam, and luxuriously thick clotted crema — is one of England's most cherished afternoon institutions, made the same way since at least the 11th century. The technique for great scones is restrained: frío mantequilla rubbed quickly into flour (never warmed), a wet dough barely mezclado, a gentle pat-and-stamp rather than rolling, and a flash hornea En una screaming-caliente horno so the layers puff vertically. The De Cornualles order is jam first, crema on top (the Devonian rivals reverse the order, an opinion-splitting question to this día). Served with strong black tea, caliente scones taken straight from the horno, and good conversation, it is the most British of small luxuries.
Sirve 8
Heat horno to 220°C with a baking tray inside. Frío dough on a caliente tray is the secret to vertical rise.
Vierte leche into a jug. Revuelve in limón juice and vanilla. Let stand 5 minutos — the leche will thicken slightly, like a quick buttermilk.
Bate flour, baking powder, azúcar, and sal En una wide bowl. Agrega frío mantequilla cubes. Rub in with frío fingers (or pulse En una food processor) hasta que the mixture looks like coarse breadcrumbs. Work quickly — tibio mantequilla ruins scones.
Make a well. Vierte in the clabbered leche all at once. Mezcla gently with a mantequilla knife hasta que just combined into a shaggy, wet dough. Do not knead.
Coloca la masa sobre una superficie ligeramente enharinada. Golpee suavemente hasta formar una ronda de 3 cm de grosor; no la enrolle con un alfiler.
Sumergir un cortador redondo de 6 cm en harina y aplastar hacia abajo sin torcerlo (girarlo sella las capas y evita que suba). Vuelva a darle forma a los restos con cuidado y vuelva a estampar.
Coloca scones on a parchment-lined caliente tray, fairly close so they support each other as they rise. Brush tops only with beaten huevo (huevo on the sides glues the layers and stops them rising). Hornea 12–15 minutos hasta que tall, dorado, and crackly on top.
Cool on a wire rack for 10 minutos — they should be tibio but not caliente when split. Split each in half horizontally with your fingers (don't cut with a knife).
Spread jam first, then a generous spoonful of clotted crema on top — De Cornualles order. Eat immediately.
Frío mantequilla, frío leche, frío hands — temperature is half the recipe.
Sello hacia abajo sin torcer; la torsión sella las capas.
Huevo-wash only the top, never the sides — huevo glues layers shut.
Fruit scones: dobla suavemente 80 g sultanas or picado dried cranberries.
Queso scones: skip azúcar, Agrega 80 g rallado mature cheddar and 1/2 tsp mustard powder.
Date and jengibre scones: 60 g picado dates and 1 tsp ground jengibre — autumnal.
Best within 4 horas of baking. Refresh día-old scones En una 180°C horno for 4 minutos. Freeze raw stamped scones on a tray, then bag; hornea from frozen with 4 extra minutos.
Scones are documented in Cornwall and Devon from at least the 11th century — the original De Cornualles version horneado on caliente griddles. Clotted crema itself dates back to the Phoenician trader era; it gained royal status under Henry I, who reportedly couldn't get enough of it. The De Cornualles crema tea was officially defined by the National Trust in the 19th century.
Cornwall: jam first, crema on top. Devon: crema first, jam on top. The Queen reportedly preferred De Cornualles order; the West Country dispute continues.
British or specialty supermarkets — Rodda's is the canonical brand. Substitute mascarpone whipped with a tablespoon of double crema if absolutely necessary.
Por porción (90g) · 8 porciones totales
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