Scones and Clotted Cream

Scones and Clotted Cream

Yields: 12 Scones and 1 1/2 Cup of Devonshire Cream

Time: 24 Hours for Clotted Cream | 1 Hour for Scones

“What is clotted cream?” you may be asking. Why, it’s the most delicious cross between butter and cream. It tastes a little nutty and a lot creamy–almost like a thick ice cream on the verge of melting.

Skip the pricey bottomless boozy brunch and invite your friends over for a delicious and easy devonshire cream and scone brunch a la your own kitchen. It’s up to you whether you want to pair it with a glass of mimosa or a cup of English Breakfast tea.

Dating back as far as the early 14th century, clotted cream is thought to have originated from South West England. Historically, clotted cream was invented as a way to reduce food waste as well as to prolong milk from spoiling too soon. Prior to the invention of ovens and refrigerators, farmers would strain fresh cow’s milk, filling shallow pans with the liquid and leaving it for a few hours in a cool place, where the milk fats (ie., cream) would separate to the surface. Next, they would heat it in a water bath, then cool it again.

A Few Tips Before We Begin

We recommend making the scones after the clotted cream so that you may use the leftover liquid cream in your scone batch will make it that much more delicious. To preface, this recipe will require a lot of waiting time. It's best if you begin the baking process sometime before bed so that you may tend to it in the morning after.

Clotted Cream

Ingredients:

  • 2 Pints of Heavy Cream (Note: this is different from heavy whipping cream.)

Directions:

  1. Pour 2 pints of heavy cream into your 9" x 9" glass pan. The volume of liquid should be about 1.5" thick.
  2. Wait 12 hours.
  3. When examining your clotted cream after its slow baking process , you should be able to see how the oils and heavier cream parts have begun to rise to the top. There should also be a soft crust of butter.
  4. Place your clotted cream in the refrigerator for 12 hours. (Yes, you read that correctly. Another 12 hours.)

Variation:

In an attempt to improve the recipe and explore different variations of Devonshire cream, we tried using a wider and shallower, circular pan. This resulted in a thinner layer of clotted cream and leftover liquid. If you enjoy a dipping your scone in the Devonshire cream rather than spreading it, we would recommend using the shallower pan.

The surface of cream should look like a buttery crust after baking.

After chilling in the fridge for 12 hours, some cream should congeal under golden crust.

Scones

Ingredients:

  • 2 Cups of Flour
  • 4 Teaspoons Baking Powder
  • ¾ Teaspoon Salt
  • ⅓ Cup Sugar
  • 4 Tablespoons Butter, Cold
  • ¾ Cup Cream or Milk
  • 1 Egg
  • About 1 Cup of Chocolates, Nuts or Dried Fruit of your choice

Directions:

  1. Heat oven to 375 degrees.
  2. In a large mixing bowl, stir together all dry ingredients: flour, baking powder, salt and sugar.
  3. Cut in unmelted, cold butter. Combine until butter is evenly distributed and the mixture is crumbly.
  4. In a separate bowl, combine cream with beaten egg then add to dry ingredients. For this step, we measured out the leftover liquids from the clotted cream to add more flavor.
  5. Stir in chocolate, nuts or fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds.
  6. Freeze for 30 minutes to let dough rest and butter to harden (this will make for flakier and softer scones).
  7. Bake for 15 minutes or until brown.

Important Take Aways:

Resting and refrigerating the dough is extremely important! Some bakers even claim that you should do so overnight to allow for optimally soft, flaky and professional-looking scones. This tip applies not only to scones, but pretty much also every other doughy baked good like pie crust and bread.
When you allow dough to rest, the gluten within the flour is able to relax. This means that during the shaping and baking steps, the dough will retain whatever shape you make it and not snap back. It will also make it so that the dough will "loosen", making each bite more air-filled and, as such, softer.∎

Enjoy!


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Fridge Clean Out

Kitchen Sink Stir Fry

Yields: 4-5 Servings

Time: 40 Minutes

Do you ever feel like everything in your fridge just expires all at the same time, and you end up having to throw everything away before you can even finish it? I certainly do. Apparently, the average American household does as well. Approximately 50% of all produce is thrown away. This equates to about 60 million tons or $160 billion's worth of edible food being thrown away. It the amalgamation of consumer accessibility to groceries, relative cheapness of produce, and poorly labeled expiration dates that contribute to this issue. Moreover, studies have shown that Americans care more about the perfection of their produce than price and are easily put off by slightly bruised fruit or vegetables that have only slightly yellowed.

Statistics show that about 1 in 6 Americans is living in hunger. So when you think about it, we actually have a huge food surplus. If 17% of Americans is going hungry due to a "food shortage", maybe we should think twice about throwing away food that we deem "expired" simply because we don't like the way it looks.

How about instead of throwing all

those groceries away, you make a one-pot pseudo-Asian dish that'll last you the week as meal prep

and save you money on groceries? ∎

A Few Tips Before We Begin

As a rule of thumb, we like to cook our ingredients for one-pot dishes in the following order to prevent charring:

  1. Onion
  2. Fresh Meat
  3. Rice and Garlic
  4. Root Vegetables or Vegetables with thick stems (such as broccoli)
  5. Any Vegetable that can wilt

In the version of this recipe that we will show you, we've decided to use frozen turkey burgers simply because that was what we had. For frozen meat, we would recommend pan-frying and seasoning the patty until it's about half cooked before throwing in the onions.

Ingredients:

NOTE: These ingredients will vary depending on what you have leftover in your fridge. Keep in mind how quickly something will cook when adding ingredients.

  • 4 Turkey Burger Patties
  • 1 Large Onion, Quartered
  • 2 Sliced or Julienne Jalapenos
  • 2-3 Cups of 1-Day-Old Rice
  • 4 Garlic Cloves, Minced
  • 4 Eggs, Scrambled
  • 2-3 Cups of Spinach, Chopped

Seasoning:

  • Sesame Seeds
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons Soy Sauce
  • 1 Teaspoon Brown Sugar
  • Black Pepper to Taste
  • 1 Tablespoon Mirin (Rice Wine Vinegar)
  • 1 Tablespoon GoChuJang (Korean Chilli Paste)

Directions:

  1. Heat pan on a high setting until hot; then, add sesame oil.
  2. If you are using frozen patties like we are, cook these first until they about 50% done. The middle of each patty should still be raw and pink. When they have reached this point, pull them off the pan and slice them into bite-sized chunks. Otherwise, continue on to the next step.
  3. Throw in onions and turn down flame to medium-high heat. Allow onions to cook for about 3 minutes or until they begin to turn glossy and brown.
  4. Next, throw in minced garlic, sliced jalapenos and day-old rice. If you like your rice slightly crispy, spread the rice out to cover more surface area and allow to brown for about 1-2 minutes.
  5. Return the half-cooked turkey burger slices to pan and add seasoning in no particular order. We've found that mixing the gochujang in warm water at about 2:1 ratio usually helps distribute it more evenly across the pan.
  6. Push everything in the pan to one half of the pan to make room for an egg patty. We like to reserve 1/4 of the eggs to pour into the stir-fry side of the pan to add some moisture. The other 3/4 will be poured straight onto the vacant half of the pan. Cover the entire

pan and turn down the flame to medium heat. Let the egg patty steam for about 3-4 minutes.

  1. When you uncover the pan, slice up the egg patty with your spatula and combine into the stir fry.
  1. Top with spinach, then cover your pan once again to allow spinach to steam for about 1-2 minutes. Be very careful not to overcook spinach.
  2. Stir and enjoy!∎

Enjoy!


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