How to Make Quick Clotted Cream, Jam & Scones All in One Video

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine is often cheaper.

Start by making clotted cream with double cream (heavy cream).

For the boiling method, pour the cream into a pan, filling it no more than 1/3 of the way.

Place the pan on medium heat and let it cook for 15 minutes, stirring occasionally.

If it starts boiling too vigorously, turn the heat down.

The cream should reduce by half and become thick enough to draw a line in it with a spatula.

Pour the thickened cream into a jar, cover it, and refrigerate until cooled and set.

For the microwave method, pour the cream into a wide-bottom bowl, filling it no more than 1/3 of the way.

Microwave on medium to high power for 4 minutes, then mix.

Microwave for another 4 minutes, stirring to prevent burning.

Microwave one last time for 4 minutes until thick and yellow in color.

Next, make the strawberry jam by combining strawberries, sugar, and lemon juice in a pan.

Cook the jam on medium to high heat for around 20 minutes, stirring occasionally.

The jam will start loose and watery but will thicken as it cooks.

It's ready when you can draw a line in it with a spatula without it closing up immediately.

Refrigerate the jam to cool and set completely.

For the scones, preheat the oven to 200°C (390°F), fan off.

In a large bowl, combine plain flour, sugar, salt, and baking powder, and mix well.

Add cold pieces of butter and break them up until the mixture resembles sand.

Combine milk with half an egg before adding to the mixture, mixing until just combined.

Dust the sticky dough with flour and scrape it onto a floured surface.

Shape the dough into a round ball without kneading it too much.

Flatten the dough to about 3 cm (1.2 in) thick.

Use a 5 cm (2 in) cutter to cut out rounds, trying to cut as many as possible on the first go.

For trimmings, push the dough together gently and flatten it again to cut more scones.

Place the scones on a lined baking tray and brush off excess flour.

Glaze the scones with the other half of the egg.

Bake in the middle of the oven for around 18 minutes until done.

Let the scones cool slightly before serving.

Cooking Techniques

Equipment Needed

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