The first time I tried clotted cream I was out for a Sunday brunch. I was in Ottawa, visiting my brother at university. I ordered pancakes with fruit and a coffee (of course, coffee). My meal arrived at the table along with a tiny pot of clotted cream which I used in place of butter. To be sure, I scraped all of it out of the pot and was tempted to ask for more but didn’t want my tablemates to be put off.
After that, I was hooked. Where could I find clotted cream and what other ways could I incorporate it into my diet? It turns out, clotted cream was very difficult to find and as far as I know, there is still only one brand available in Ontario. I purchase the English Double Devon Cream or Clotted Cream- a Product of England made by The Devon Cream Company (during my research for this post, I learned that there is a difference between these two products. Click here to find out more).
Once I moved to England, I discovered that the best way to incorporate clotted cream into my diet was through scones. I also discovered that their range of dairy products is far greater than Canada’s. At home, I would also never have considered buying a scone for fear of eating a dry, tasteless and likely old mass. But, in tea shops and museums across England, I enjoyed oven warmed scones with clotted cream and jam on a regular basis.
My method of decorating my scone it to cut it in half, spread the jam and then the clotted cream goes on top (I am guilty of adding too much). This is a highly personal choice. You may choose to spread the clotted cream first and then top with jam. I find the jam is tempted to slide off using this method. According to @thekitchn, in Devon, folks prefer the cream first then the jam on top. In Cornwall, it is the opposite. What do you prefer?
Currant Flaxseed Scones
Makes: 8 large scones
Time: Prep time (30 minutes)
112 (1 cup) light spelt flour
130g (1 cup) all-purpose flour
2 tsp baking powder
20g (4 tbsp) flaxseed, ground
½ tsp kosher salt
2 tbsp coconut sugar
110g (1/2 cup) unsalted butter, cold and cubed
91g (2/3 cup) currants
1 large egg, whisked
125ml (½ cup plus 1 tablespoon buttermilk) plus more for brushing
2-4 tbsp demerara sugar
Clotted Cream, Devonshire Cream or Double Cream
Strawberry jam (or your favourite preserve)
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Whisk flours, baking powder, ground flaxseed and salt in a large bowl.
3. In a separate bowl, mix the coconut sugar in the buttermilk and let stand until the sugar has dissolved. Note, for this recipe, you can make your own buttermilk by mixing whole milk with half a tablespoon of white vinegar. Let stand for 10 minutes before adding it to the recipe. It will look thick and perhaps some of the milk will look curdled or chunky (do not worry- just add it).
4. Add the cold butter to the flour mixture. Use your fingertips and thumb to work the butter into the mixture until it resembles bread crumbs (this is also known as the rubbing-in method). The idea is not to melt the butter so cold hands work best.
5. Mix in the currants.
6. Make a well in the centre of your mixture and add the buttermilk mixture and egg. Mix with a large wooden spoon until the dough just comes together. Turn out onto a floured work surface and knead a few times to bring the mixture together. Gently pat or roll out the dough so that it forms a circle and is approximately 2 cm thick (3/4 of an inch). Using a sharp knife, cut the dough in half, then in quarters. Cut each quarter in half and you will have 8 triangles. Place the triangles on the baking sheet so that the point faces in but they are not touching.
7. Brush each triangle with buttermilk and sprinkle with Demerara sugar. Bake for 24-28 minutes until the scones are golden brown on the bottom and slightly browned on top. Let stand 5 minutes before serving.
Serve warm with clotted cream and strawberry jam (or your favourite preserve) with a pot of tea and a good book or good company.
Enjoy the scones on the day they are baked. If eating them the next day, pop in the toaster oven to slightly warm them. Scones also freeze well.
Recipe adapted from Top with Cinnamon by Izy Hossack.
If you tried making this recipe, let me know! Tag your creations on Instagram using the hashtag: #lindenandlavender