Have the tea time of your life with your own scones and clotted cream

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Imagine how much better afternoon tea could taste if you could pair it up with a fresh, clotted cream-topped scone. So make it happen: You likely have most of the ingredients for scones at home already, and clotted cream is as easy as baking a dish of cream. The pronunciation of ‘scone’ may be varied, but when it comes to texture, most will agree that you want a decent level of fluffiness. Marco D’Andrea, head pastry chef at Hamburg’s The Fontenay hotel, says the trick is to avoid eggs. Here’s his recipe for the perfect light and fluffy scone, plus clotted cream – the firmer and easier-to-spre…

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