Over the past week or so, I've had a craving for some clotted cream. I had it in Wales on a scone, and it was so wonderfully scrumptious, I was determined to make it here - scones and all! Well, turns out clotted cream has to sit in the oven for at least 8 hours! Sorry, no can do. But I was able to find some at Whole Foods, so off I went to purchase some clotted cream and ingredients to make scones.
I'm warning you, these scones are so easy and so delicious, there is a large possibility of wanting to make them every few days so you never run out of a breakfast (or dessert ;) ) option.
First things first, preheat your oven to 400 degrees.
It looked like scones are supposed to be made using self-rising flour, but as I'm a poor college student, I made my own version out of all-purpose flour, baking soda, and salt. Start out by mixing together the flour, sugar, baking soda (yes, more baking soda), and salt with a whisk. The trick with scones is you don't want to over-handle them, because we want them to stay light and fluffy, so a lot of the steps require a gentle caressing touch. :)
Cut up your butter into cubes, and drop them into your dry mixture...
Pretty, huh? :)
1.5 cups self-raising flour
1/4 tsp salt
1 tsp baking powder
5.75 (just under 6 is fine) tbsp of butter
3 tbsp caster sugar (very fine sugar)
6 oz. milk
1 tsp vanilla extract
squeeze of lemon juice
egg beater (to glaze)