Clotted Cream and English Scones

Name: Clotted Cream and English Scones
Yield: 1 cup clotted cream, about 1 dozen scones depending on size of your biscuit cutter
Ingredients: 1 quart (4 cups) heavy cream; A double boiler or heatproof bowl and saucepan, pan of ice water; 2 cups all-purpose flour; 1 tbsp baking powder; 1/4 tsp salt; 4 tbsp unsalted butter, diced; 1 egg, beaten; 5 tbsp milk; 1 egg beaten, to glaze the tops of the scones; Mixing bowl, baking sheet, butter or parchment for the baking sheet, rolling pin, biscuit cutter or water glass

Clotted Cream and English Scones was pinched from <a href="http://toriavey.com/history-kitchen/2013/08/clotted-cream-scones/" target="_blank">toriavey.com.</a>

INGREDIENTS

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1 quart (4 cups) heavy cream

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A double boiler or heatproof bowl and saucepan, pan of ice water

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2 cups all-purpose flour

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1 tbsp baking powder

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1/4 tsp salt

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4 tbsp unsalted butter, diced

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1 egg, beaten

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5 tbsp milk

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1 egg beaten, to glaze the tops of the scones

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Mixing bowl, baking sheet, butter or parchment for the baking sheet, rolling pin, biscuit cutter or water glass

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