Buttermilk Scones with West Country Clotted Cream and
Raspberry
Butter
Makes about
10 scones
2-3 tablespoons buttermilk , plus a
little extra for brushing
8 oz (225
g) self-raising flour, plus a little extra for dusting
pinch of
salt
3 oz (75 g)
butter, at room temperature
11/2 oz (40 g) golden caster sugar
1 large
egg, beaten
For the
raspberry butter:
1 lb (450
g) raspberries
6 oz (175
g) golden granulated sugar
To
serve:
Clotted cream ( it has at least 55 per cent butterfat.
Clotted cream has a unique and special dairy colour, like pale buttercups, and
is thick, rich and utterly irresistible. It is a speciality of the rich
pastureland of the West Country, and is made by heating the cream to evaporate
some of the liquids, so, in a sense, you could call it concentrated cream. It
is heaven spread on scones with home-made preserves and extra special on tart
fruit pies. It's not for every day, but everyone should treat themselves to
some just once in a while.)
You will also need a lightly greased baking
tray dusted with flour, and a 2 inch (5 cm) pastry cutter.
Pre-heat
the oven to gas mark 7, 425°F (220°C).
These are the lightest little scones you'll ever come across.
To make the
raspberry butter, purée the raspberries in a food processor, then pass them
through a fine nylon sieve, pressing with a wooden spoon so that as much juice
as possible gets through – you should get about 15 fl oz (425 ml). Now place
the purée in a medium saucepan with the sugar and heat very gently until the
sugar has dissolved. Then turn up the heat so the mixture boils rapidly for
8-10 minutes, but keep stirring from time to time so it doesn't catch on the
base. When it's ready, the mixture should have reduced by one third and a
wooden spoon drawn across the base of the pan should leave a trail for 1-2
seconds only, but be careful not to overcook it, or you will get glue. Then
pour it into a serving dish and leave to one side to cool and set for at least
an hour.
For the scones, begin by sifting the flour and salt into a bowl, rub the butter
lightly into the mixture until it looks like breadcrumbs, then add the sugar.
Now, in a jug, beat the egg and 2 tablespoons of the buttermilk together and
start to add this to the rest, mixing the dough with a palette knife. When it
begins to come together, finish off with your hands – it should be soft but not
sticky (if the dough seems too dry, add a little more buttermilk, a teaspoon at
a time).
When you have formed the dough into a ball, tip it on to a lightly floured
surface and roll it into a circle at least 1 inch (2.5 cm) thick – be very
careful not to roll it any thinner; the secret of well-risen scones is to start
off with a thickness of no less than an inch. Cut out the scones by placing the
cutter on the dough and giving it a sharp tap – don't twist it, just lift it up
and push the dough out. Carry on until you are left with the trimmings, then
bring these back together to roll out again until you can cut out the last
scone.
Place the scones on the baking tray, brush them
lightly with the buttermilk and dust with a little flour. Now bake on the top
shelf of the oven for 10-12 minutes, or until they are well risen and golden
brown, then remove them to a wire rack to cool. Serve the scones thickly spread
with raspberry butter and lots of clotted cream.
SCONES AU LAIT RIBOT ET PATE DE FRAMBOISE
- Find out the equivalents in English:
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Pâtes de fruits |
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Tamis fin |
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Cuiller en bois |
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Pulpe |
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Casserole moyenne |
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Faites chauffer sur feu très doux jusqu’à dissolution du sucre |
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En remuant de temps en temps pour l’empêcher d’attacher |
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Réduire les framboises en purée |
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Un robot |
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Passer au tamis fin |
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Faire chauffer à feu très doux |
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Jusqu’à dissolution du sucre |
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Augmenter la chaleur |
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Bouillir |
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Remuer de temps en temps |
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attacher |
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Trop cuire |
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Colle |
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Laisser refroidir |
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Buttermilk |
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Tamiser la farine |
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Incorporer le beurre du bout des doigts |
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émietter |
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Semoule grossière |
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Dans un pichet |
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Lait ribot |
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Incorporer graduellement |
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Mélanger avec la lame d’un couteau palette |
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Ramasser la pâte en boule |
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Un plan légèrement fariné |
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Abaisser au rouleau |
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Découper à l’emporte-pièce |
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Les chutes |
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Déposer les scones sur la plaque |
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Badigeonner d’un peu de lait ribot |
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Saupoudrer d’un voile de farine |
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Laisser refroidir sur une grille |
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Servir tartiné d’une couche de pâte de framboise |
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