Clotted Cream and Scones
PREP TIME 2 minutes
COOK TIME 14 hours
2 litres Ashgrove Cream
Preheat oven to 90ºC. Pour cream into a 3-4 cm deep oven tray and place into oven for approx 12 hours.
After 12 hours, place tray in fridge for a few hours until set.
Once set, remove all of the watery cream from underneath the clotted cream.
PREP TIME 10 minutes
COOK TIME 25 minutes
375g Four Roses plain flour
6 tsp baking powder
90g Ashgrove butter, cubed
250ml Ashgrove milk
Preheat oven to 180ºC fan forced. Add flour and baking powder to a bowl and whisk together before rubbing butter through flour until at a breadcrumb consistency.
Add milk to flour and stir through until barely combined before rolling dough into an oval shape on a floury surface.
Once dough is rolled into an oval shape, cut into 12 even pieces and place into oven for approx 20 minutes.
Once cooked, serve up with jam and clotted cream.