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This traditional teatime treat comes from UK import, chef Rosemary Shrager of Netflix's "Best Leftovers Ever." She's a newbie to Galentine's Day but these are a favorite of hers for a girls' brunch.
Shopping Tip: Clotted cream is a British staple that's sometimes a bit hard to find in the U.S., but you can order it online here. You can also substitute whipped cream cheese, crème fraiche or mascarpone.
For more Galentine's Day inspiration from this episode, check out Camila Alves McConaughey's Bacon Roses and Rach's MYOTO (make your own takeout) Lo Mein.
Ingredients
For the scones:
- 4 cups bread flour, plus more for work surface and pan
- ½ cup sugar, preferably superfine
- ½ cup unsalted butter, softened
- 5 teaspoons baking powder
- 1 cup buttermilk
- 2 tablespoons milk
- 2 egg yolks, beaten
For serving:
- Strawberry jam
- Clotted cream (or try whipped cream cheese, crème fraiche or mascarpone)
Yield
Serves: 12
Preparation
For the scones, preheat a baking sheet in the oven to 425˚F.
In a large bowl, combine the flour and sugar and rub in the butter until the mixture resembles breadcrumbs. Stir in the baking powder and make a well in the middle. Pour in the buttermilk and milk, then mix gently to form a soft consistency, drawing in the flour mixture as you go.
Lightly dust a work surface with flour, then pour out the dough. Pat the dough so it is about ¾ inch thick. Using a sharp knife, cut 12 squares from the dough.
Remove the baking sheet from the oven and dust lightly with flour. Arrange the dough squares on top, brush just the tops with the egg yolks, then bake until the tops are deeply golden and the bases are just browned, about 15 minutes. Transfer to a cooling rack and let cool, then serve with clotted cream and jam.