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Jersey Clotted Cream and Raspberry Scones
A classic scone recipe elevated with the rich flavors of Jersey ingredients. Fluffy scones made with Jersey Royal potato, Jersey milk, and butter, served with fresh Jersey raspberries and thick Jersey clotted cream. A delightful taste of the island!
Prep Time
15 minutes
Total Time
40 minutes
Calories
437 kcal
Difficulty
Easy
Equipment
4 items
Cost
£1.51/serving
Ingredients
Servings
6
225gSelf-Raising Flour(Plus extra for dusting)
£0.20
50gJersey Royal Potatoes(Cooked, cooled, and mashed)
£0.35
55gJersey Butter(Cold and cubed)
£0.70
25gCaster Sugar
£0.05
100mlJersey Milk(Plus extra for glazing)
£0.25
150gJersey Clotted Cream(For serving)
£3.50
200gFresh Jersey Raspberries(For serving)
£4.00
1tspBaking Powder
£0.03
Total Cost
£9.08
£1.51 per serving
Instructions
- 1.Preheat the oven to 220°C (200°C fan/Gas Mark 7). Lightly grease a baking sheet.
- 2.In a large bowl, sift together the flour and baking powder. Add the caster sugar and mix well.
- 3.Rub the cold, cubed Jersey butter into the flour mixture using your fingertips until it resembles breadcrumbs.
- 4.Add the mashed Jersey Royal potato to the flour and butter mixture.
- 5.Gradually add the Jersey milk, mixing with a knife or your hands until a soft dough forms. Be careful not to overmix.
- 6.Turn the dough out onto a lightly floured surface and gently pat it down to about 2cm (¾ inch) thick.
- 7.Use a round cutter (or a knife) to cut out scones. Re-roll any scraps to make more scones.
- 8.Place the scones onto the prepared baking sheet. Brush the tops with a little Jersey milk.
- 9.Bake for 20-25 minutes, or until golden brown and well risen.
- 10.Let the scones cool slightly on a wire rack.
- 11.Serve warm with Jersey clotted cream and fresh Jersey raspberries.
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My Notes
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Nutrition Information
Nutrition per serving (158g)
437 kcal / 1828 kJ
Carbs
50.2g
19% of RDA
Fat
24.2g
35% of RDA
Protein
7.5g
15% of RDA
Detailed Breakdown
Fibre
3.3 g
11% of RDA
Sugar
18.6 g
21% of RDA
Sodium
288 mg
13% of RDA
Saturated Fat
15.2 g
76% of RDA
Chef's Tips
For extra light scones, avoid overmixing the dough. The less you handle it, the better.
Make sure the butter is cold before rubbing it into the flour, as this will create a flakier texture.
Serve the scones as soon as possible after baking for the best flavor and texture.
Adjust the amount of milk depending on the consistency of the dough, it should be soft, but not sticky.
Cooking Equipment
Oven
Mixing Bowls
Baking Sheet
Pastry Cutter (optional)
Wine Pairings
No wine pairing suggestions available for this recipe.
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