Scottish Shortbread and Scones with Clotted Cream

Prepare clotted cream ahead of time by slow cooking cream in the oven for about 12 hours.

Use room temperature butter for the shortbread cookies.

Combine 1 cup of butter, 2 cups of flour, and 1/4 cup of sugar in a bowl.

Whisk the mixture until it produces small fine crumbs.

Clean up the workspace while the cookies bake for about 3 minutes.

For the scones, measure 2 1/2 cups of flour using the dipping method and level it off.

Add 1/4 teaspoon salt, 4 teaspoons baking powder, and 2 tablespoons sugar to the flour.

Grate cold butter into the flour mixture until it resembles pea-sized crumbles.

Incorporate the butter into the flour mixture without overworking it.

Add 2 eggs and 3/4 cup cream to the mixture and combine gently without kneading.

Pat the dough out to about 3/4 inch thick and slice into 6-8 pieces.

Prepare an egg wash with 1 egg and about 1/2 tablespoon of cream, and brush it on top of the scones before baking.

Make a peach filling by slicing peaches and letting them sit with tapioca for about 20 minutes to soften.

Bake the scones until golden brown.

Equipment Needed

Spice Level: