You just can’t have scones without clotted cream. I recently tried a Dutch version called “scoontjesroom” and I love it.
Unfortunately scoontjesroom isn’t widely available in the Netherlands so I won’t bore you too much with the details. It is sold from a single farm shop that makes the clotted cream themselves. It’s made by slowly heating milk for a couple of hours. The cream that rises to the top is the clotted cream.
It doesn’t have any additives and only contains milk. I was fortunate enough that a fellow food blogger brought me a jar of this clotted cream. I certainly hope it will become more widely available.
Below my slightly adapted recipe. I used less yogurt this time, which makes the dough less sticky.
- 280 gr self raising flour
- 50 gr sugar
- 10 gr baking powder
- 1/4 ts salt
- 80 gr cold butter
- 1 large egg
- 1 sachet vanilla sugar or 1 ts vanilla extract
- 3 tbs yoghurt
Preheat the oven at 375°F/190°C.
Mix all the dry ingredients in a large bowl. Cut the butter into small pieces and add to the dry ingredients.
Rub the butter between your fingers until all the butter has been incorporated and the mixture looks like soft breadcrumbs.
Create a well in the center and add the egg and the yogurt. Mix together and stir through the mixture evenly. I use a table knife to stir. Once everything has been mixed through I use my hands. Bring everything together with your hands and knead for a short while.
Roll the dough about 2/3 of an inch thick. Use a 2 inch cutter to cut out your scones. My recipe makes about 8 scones.
Place the scones on a baking sheet covered with baking parchment.
Bake for about 20 minutes.
Tadaa! Serve with jam or lemon curd and some clotted cream of course.