So a few years ago when I went to visit my college friend she took me to a teahouse she had visited and knew I would love. She was right, I thought it was beautiful, had great food, and since then have gone back every time I return to that area.
The first time I went was the first time I had ever had clotted cream. I thought it was amazing and that scones were one hundred times better with it. In fact it made me just want to keep eating.
Or scones
Since then every time I make scones I wish I have some clotted cream to go with them.
Well you think, that’s easy-just head to the store.
Majorly
You can’t get it in any store around here. I’ve looked online, but it will take ages and you have to order a ton of it.
So after all that, I decided that I would just try to make my own.
So this recipe is borrowed from my sister blog, MysteriousEats.wordpress.com. Anytime she has a recipe that goes with Jane Austen (being time period or great to eat with her books/films) I’n going to post it on here.
The article gave three versions of the recipe: Baking Powder Scones, Cheddar-Thyme Scones, and Raisin Scones. As I already did the Baking Powder, I thought I would try out the Cheddar-Thyme ones.
Ingredients:
8 Tbsps (1 Stick) of Cold, Unsalted Butter, Cut into Small Pieces, Plus Extra for Baking Sheets
3.5 Cups of All-Purpose Flour, Plus Extra for Later
2 Tsp of Baking Soda
2 Tsp Cream of Tartar
1/2 Tsp of Salt
2 Cups of Grated Cheddar Cheese
1 Tbsp of Fresh Thyme, Chopped
1.5 Cups of Sour Cream or Buttermilk
1 Egg, Beaten, or Milk for Brushing Scones
Directions:
Preheat the Oven to 400 degrees F.
Coat two baking sheets with butter.
Sift flour, baking soda, cream of tartar, and salt into a large bowl.
Add butter, using fingertips to combine until mixture takes on texture of fine cornmeal.
Stir in 1.5 cups of grated Cheddar cheese and 1 Tbsp of chopped fresh Thyme into mixture.
Add sour cream or buttermilk and stir until flour mixture is just moist and dough begins to stick together.
Gather dough into a ball and knead lightly until fully integrated.
Place dough on floured work surface and roll with a floured rolling pin to 3/4 inch thick.
Dip a 2-inch cutter into flour and cut out scones as close to one another as possible.
Place on prepared baking sheets with space in between.Let stand ten minutes, then brush the tops with egg or milk.
Sprinkle tops with an additional 1/2 cup of Cheddar cheese before baking.
Bake until golden brown, 10-12 mins.
Serve warm with butter, clotted cream, fruit preserves, or jam.
Makes about 1.5 dozens.
THOUGHTS AFTER BAKING:
Were very good. All they need was a bit of butter
NOW
However, the thyme took forever. Like an hour to chop, but I made them another time with dried thyme and it wasn’t as good as fresh. It may take a long time, but it is worth it.
Absolutely delicious and I will make again and again.