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Jersey Apple and Cinnamon Scones with Clotted Cream
Warm, freshly baked scones with sweet apple and fragrant cinnamon, topped with rich, homemade clotted cream made from creamy Jersey milk. A delightful taste of Jersey!
Prep Time
20 minutes
Total Time
45 minutes
Calories
5880 kcal
Difficulty
Easy
Equipment
5 items
Cost
£1.14/serving
Ingredients
Servings
6
250gSelf-Raising Flour(Plus extra for dusting)
£0.40
60gJersey Butter(Cold and cubed)
£0.75
25gCaster Sugar
£0.10
1tspGround Cinnamon
£0.05
1Apple(Local Jersey apple, peeled, cored and diced)
£0.50
120mlJersey Milk(Plus extra for glazing)
£0.30
50gLarge Jersey Royal Potato(Cooked, mashed and cooled. Adds moisture and a light texture)
£0.25
600mlJersey Double Cream(Unpasteurised if possible (for clotted cream))
£4.50
Total Cost
£6.85
£1.14 per serving
Instructions
- 1.**Make the Clotted Cream (Day before):** Pour the Jersey double cream into a shallow, oven-safe dish. It should be at least 5cm deep. Place the dish in an oven preheated to 80°C (175°F).
- 2.Bake for 12-24 hours, or until a thick skin forms on the surface and the cream underneath is thick and golden. The exact time depends on the quality of the cream.
- 3.Remove from the oven and let cool completely. Gently transfer the clotted cream to a container, being careful not to disturb the liquid underneath (whey). Refrigerate for at least 8 hours before serving.
- 4.**Make the Scones:** Preheat your oven to 220°C (200°C fan/Gas Mark 7). Lightly grease a baking tray.
- 5.In a large bowl, rub the cold, cubed Jersey butter into the self-raising flour until the mixture resembles breadcrumbs.
- 6.Stir in the caster sugar, mashed Jersey Royal potato and cinnamon.
- 7.Add the diced apple and gently mix to distribute evenly.
- 8.Gradually add the Jersey milk, mixing with a knife until a soft dough forms. Be careful not to overmix.
- 9.Turn the dough out onto a lightly floured surface. Gently pat it down to a thickness of about 2.5cm (1 inch).
- 10.Use a pastry cutter (or a knife) to cut out circular scones. Avoid twisting the cutter, as this can prevent the scones from rising evenly.
- 11.Place the scones onto the prepared baking tray. Brush the tops with a little extra Jersey milk.
- 12.Bake in the preheated oven for 12-15 minutes, or until golden brown and well-risen.
- 13.Transfer the scones to a wire rack to cool slightly. Serve warm with a generous dollop of the homemade Jersey clotted cream.
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My Notes
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Nutrition Information
Nutrition per serving (285g)
5880 kcal / 24600 kJ
Carbs
354g
136% of RDA
Fat
480g
686% of RDA
Protein
60g
120% of RDA
Detailed Breakdown
Fibre
24 g
80% of RDA
Sugar
150 g
167% of RDA
Sodium
1200 mg
52% of RDA
Saturated Fat
300 g
1500% of RDA
Chef's Tips
For extra flavor, you can add a handful of raisins or sultanas to the scone mixture.
Ensure the butter and milk are cold for the best rise.
Don't overwork the dough, or the scones will be tough.
For a richer flavor, substitute some of the milk with Jersey buttermilk.
If you don't have time to make your own clotted cream, use store-bought clotted cream instead, but try to find one made with Jersey milk for an authentic Jersey experience.
Cooking Equipment
Oven
Large Bowl
Baking Tray
Pastry Cutter or Knife
Saucepan
Wine Pairings
No wine pairing suggestions available for this recipe.
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