Light and fluffy raspberry scones which are incredibly easy and quick to make, served with a rich and decadent homemade clotted cream.
For the Raspberry Scones
For the Homemade Clotted Cream
For the Raspberry Scones
For the Homemade Clotted Cream
The scones are best eaten on the same day they are baked.
To freeze the scones, place the scones in a single layer in a large ziplock freezer bag and place in the freezer. To bake, simply brush the frozen uncooked scones with eggwash and decorate with raspberries (or skip the raspberries if you are making plain scones), and bake as per the recipe. If you are baking them from frozen, they will need an additional 5-10 minutes in the oven.
Unpasteurised cream works best when making clotted cream because it “clots” better. However, you can also get good results with pasteurised cream, but you may need to leave it in the oven for longer. What would not work in this recipe is ultra-pasteurised cream (UHT cream).
The clotted cream will keep in the fridge for 3-5 days.
The cream which is left below the golden crust can still be used for cooking or baking.
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/raspberry-scones-with-homemade-clotted-cream/