Friday 9 January | 2015

Winter Germany
News this week: it snowed again, meaning that just behind our double-glazed windows is Antarctica. Nobody wanted to play great explorer, so the plan for the weekend was movies on the couch – we can recommend you Chef for some light entertainment.

Meanwhile our local supermarket began stocking clotted cream, which is a very exciting development if you happen to be a fan of that pukker British invention – scones.

Scones lie somewhere between soft white bread and cake. When made well they are fluffy on the inside, with a light and crumbly crust, and taste just heavenly with clotted cream and our very own Fresh Berry Jam. Best of all, they take only a few minutes to prepare!






225g flour
2 ½ tsp baking powder
Pinch of salt
60g butter, frozen
25g caster (fine) sugar
150ml buttermilk
4 tablespoons milk
1 egg, beaten, to glaze

To serve:
Clotted or whipped cream
Fresh Berry Jam

Makes six large scones.


Preheat oven to 200°C fan bake.

Mix the flour, baking powder and salt together in a bowl.

Grate in the frozen butter, then rub through the flour with your finger tips until only small pieces remain – for a lighter result, the butter should not be completely worked through the flour.

Stir through the sugar, then pour in the buttermilk and milk. Knead once or twice until you have a smooth, soft and sticky dough. Do not overwork the dough or the scones will be tough.

Gently pat the dough out into a 3cm high square on a sheet of baking paper. Cut out 4 circles using a glass or round biscuit cutter, then repeat for the next 2 scones. Brush the tops with the beaten egg to help them brown, and place on an oven tray.

Bake for about 15 minutes until golden. The scones are cooked when the base is tapped and the scone sounds hollow.

Notes to Ingredients

Here buttermilk is used to keep the scones from drying out, but if you have trouble sourcing it then simply substitute with regular milk. In the past I have also tried switching buttermilk for yoghurt, with terrible results!

Butter is frozen and grated into the mix to help distribute it more evenly through the flour, while still keeping it in small pieces. These small pieces of butter will make your scones light and flaky (the same logic that is used for homemade puff pastry).

Clotted cream is a traditional British cream that is very dense and thick. In Germany we found a jar at Galleria Kaufhof, but whipped cream is just as good.

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