Clotted Cream and Scones

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CLOTTED CREAM:

PREP TIME 2 minutes
COOK TIME 14 hours
SERVES 6

INGREDIENTS

2 litres Ashgrove Cream

METHOD

Step 1
Preheat oven to 90ºC. Pour cream into a 3-4 cm deep oven tray and place into oven for approx 12 hours.

Step 2
After 12 hours, place tray in fridge for a few hours until set.

Step 3
Once set, remove all of the watery cream from underneath the clotted cream.

SCONES:

PREP TIME 10 minutes
COOK TIME 25 minutes
SERVES 6

INGREDIENTS

375g Four Roses plain flour
6 tsp baking powder
90g Ashgrove butter, cubed
250ml Ashgrove milk

METHOD

Step 1
Preheat oven to 180ºC fan forced. Add flour and baking powder to a bowl and whisk together before rubbing butter through flour until at a breadcrumb consistency.

Step 2
Add milk to flour and stir through until barely combined before rolling dough into an oval shape on a floury surface.

Step 3
Once dough is rolled into an oval shape, cut into 12 even pieces and place into oven for approx 20 minutes.

Step 4
Once cooked, serve up with jam and clotted cream.