My H has been persistently asking me to make scones like forever! So I have finally gave in. I made a plain scone though because I'm not so much a fan of scones with dried fruits.
Scone is quick bread of Scottish origin, but is now synonymous with the whole of Britain. It is usually eaten at breakfast or afternoon teas served with clotted cream and jam. The shapes of scones may vary from round, square, triangle or diamond. Originally, scones were made with oats and cooked on a griddle, but nowadays it's made with flour and baked in an oven.
For my scones, I used the recipe from joyofbaking. It came out really really good. I just used half of the recipe and I was able to produce four scones.
Now what is scone without clotted cream? I know finding clotted cream here in Korea is impossible, so I didn't even try looking for one. Instead, I decided to make my own. Although, I'm not sure of the quality of Korean creams, I still gave it a go. There's not much variety or shall I say no variety at all of creams in Korea, or at least in the city I live in. They only have whipping cream, and I pretty much use that cream whenever a recipe calls for any sorts of cream. This is when I do miss England where there are single cream, double cream, half and half and the list goes on. Anyway, my clotted cream didn't turn out the way it should have. The color was immensely pale and anemic, and the taste was so sweet. I ended up discarding the clotted cream, and had to settle for butter.
my uber pale and sweet clotted cream :(
Despite the mishap, my H and I really enjoyed our scones with a nice cup of tea. Just remember to eat the scones fresh out of the oven! If not, you can always throw the scones back in the oven for like 3 minutes to warm it up, and it would go back to it's soft yummy state!
my scone with 'clotted cream' and raspberry jam
scone from The Orangery at Kensington Palace with really silky scrumptious clotted cream and blackberry preserves; had this at my bridal afternoon tea last year