Classic scones with clotted cream and plum jam
This scone recipe combines light yeast dough with aromatic plum jam and creamy clotted cream. It's easy to prepare and perfect for afternoon coffee or brunch. Serve warm!
Ingredients
- 500 g Flour (Type 1050)
- 250 ml milk
- 100 g Butter
- 100 g sugar
- 20 g baking powder
- 1 tbsp salt
- 300g plums
- 20 g ginger
- 100 g gelling sugar 3:1
- 1 dash of lemon juice
- 1 tsp cinnamon
- 300 g clotted cream, or alternatively double cream
Method
- Halve and pit the plums.
- Grate the ginger finely over the plums and slowly bring to a boil together with the gelling sugar, ensuring there is a lid on the pot to prevent any liquid from evaporating.
- After about 20 minutes of cooking time, season the jam with a little lemon juice and cinnamon.
- Fill the jam into a suitable, hot-rinsed preserving jar and seal immediately.
- Knead all the ingredients for the scones together well to form a dough.
- Roll out the dough to about a finger's thickness with a little flour, cut out shapes with a small cutter or ring, and place them on a baking sheet.
- Bake the scones at 180 degrees Celsius (350 degrees Fahrenheit) on the middle rack for about 15 minutes. Serve the scones warm from the oven with clotted cream and plum jam.
For the scones
500 g
Flour (Type 1050)
250 ml
Milk
100 g
Butter
100 g
Zucker
20 g
For the filling/topping
300 g
