One of the many things I miss about vacationing in London is afternoon tea. One of the many things I miss about afternoon tea is a warm scone with clotted cream. I’m ashamed to admit that before I went to London, I’d only had scones a handful of times, plucked from a display case, out of pure desperation while ordering some overly sweet latte from Starbuck$$$. But in London, scones with clotted cream is totally a thing, and from what I experienced, it’s such a thing that you don’t have to go out of your way to a specialty bakery to find it. I found myself stopping by Waitrose (a grocery store chain) every couple of days to get a package of scones and a tub of clotted cream. This was my go to breakfast, tea time treat, and occasional midnight snack the entire time I was across the pond.
When I got home I fell back into my regular breakfast routine of yogurt with toppings. Delicious and satisfying, I know, but I have craved scones and clotted cream consistently since my return. Alas, my fear of commitment wouldn’t allow me to just go ahead and bake a batch of scones for myself. Plus, the fact that clotted cream isn’t readily available here in the States (a fact that I lament on nearly a daily basis) had me questioning the meaning of life.
The answer to this and pretty much any other existential crisis, is to find some method of instant gratification like a cinnamon roll in a mug. Totally quick, totally easy, and deliciously noncommittal. Amiright? So, I found this amazing recipe for a scone for one! Yes! Talk about living the dream. I can now have a different flavor of scone every morning if I want to and I don’t have to fly all the way to the UK to do it. You must try this!
Simple Scone Recipe for One
- 1/3 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp sugar
- 1 Tbsp cold butter, cut into small cubes
- 2 1/2 Tbsp milk
- 2 Tbsp mix-in of choice
- In a small food processor or blender combine the flour, baking powder, salt and sugar.
- Pulse the butter into the dry ingredients until it breaks up and resembles crumbs.
- Next add in the mix-ins and milk and pulse until the dough pulls away from the side of the mixer, which should only take a moment.
- Carefully pull the dough away from the blade and shape into a circle, patting it to about 1/2 inch in thickness.
- Bake at 450 on a piece of parchment paper for 8-10 minutes until golden brown. Let cool slightly.
- cherry + walnut
- cranberry + walnut
- lemon + poppy seed
Simple Clotted Cream
- 2 pints heavy cream (be sure that it isn’t ultra pasteurized0
- heavy casserole dish
- set your oven to 180F
- Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.
- Set the dish, uncovered, in the oven and leave undisturbed for 10-12 hours. Be sure to leave the oven on the whole time. For me, it’s easiest to do this overnight.
- When it’s done, you’ll notice a thick golden crust has formed on top. This is the “clotted” part
- Remove the dish from the oven and set to cool (I usually set it out to cool for at least a couple of hours).
- Then cover and refrigerate for a couple more hours.
- Remove from the refrigerator and scoop the thickened cream (top layer) into a jar or jars, and cover and put back in the refrigerator.
- Clotted cream will last for 4-5 days
Scone Recipe Source: Heather Disarro
Clotted Cream Recipe Source: Farmette