I have traveled to Europe but have yet to make it to Great Britain. When I think of a quintessential British food, scones come to mind. I knew the British scone was like an American biscuit but had very little in common with the American scone. The American scone is traditionally triangular shaped, dense, and muffin-like with a very sweet frosting drizzled on top. Once I decided to make British scones, I had to go all out and include the two must-have toppings for scones: homemade clotted cream and British strawberry jam.

I must admit that this is at least a two-day process, but do not let that deter you; these are very simple recipes. The clotted cream takes about 25-26 hours to form but requires very little effort. The clotted cream is interesting because it really does not have much flavor, but it is the perfect combination with this scone and strawberry jam recipe. My husband and best friend do not usually like strawberry jam, but they both found this combination delightful. Additionally, this jam recipe is easy to prepare and only makes one jar for those of you, like me, who do not want to spend hours making large batches of jam but love the taste of homemade jam.

I cannot wait to serve these at a tea party with my granddaughters, but I will have to wait a few years before that happens. This would also be very pretty to serve at any baby or wedding shower. If you are like me, you will make them just because you can, and they are lovely and easy-to-make treats.

I hope you enjoy these three simple recipes.

Homemade Clotted Cream Recipe by Catherine Brooks

Ingredients

• 1 (500) carton Heavy Cream (Do not purchase Ultra Pasteurized version)

Instructions

• Preheat the oven at 180 F.
• Pour the cream into an oven dish. The dish should be big enough so that the cream sits over a wide surface area and is between ½ to 1 inch in depth.
• Put the cream in the oven for 12 hours.  I started mine early in the morning.
• Remove the cream from the oven. A thick skin should be over the top.
• Let the cream cook to room temperature, then put the dish in the fridge for 12 hours.
• Scrape off the thickened layer that was formed and transfer to a mixing bowl. Discard the liquid.
• Mix thoroughly until you have a smooth, thick clotted cream.

Quick One Punnet Strawberry Jam Recipe by Fab Food 4 All

A punnet is the plastic container in which strawberries are sold.

Ingredients

• 230 g Hulled strawberries washed & dried (1 punnet)
• 230 g Granulated sugar equal to prepared strawberry weight.
• 1 tsp Lemon juice freshly squeezed.
• A knob of unsalted butter (2 tablespoons or 30 grams)

Please use this link to access the full recipe. https://www.fabfood4all.co.uk/quick-one-punnet-strawberry-jam/

Traditional English Scone Recipe by French Tart

Ingredients

• 8 ounces self-rising flour
• salt, to taste
• 1 teaspoon baking powder
• 2 tablespoons caster sugar (superfine granulated)
• 2 ounces butter
• 1egg, beaten and mixed with

Instructions

• Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.
• Rub in the butter until the mixture resembles fine breadcrumbs.
• Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones.
• Gently knead the dough on a lightly floured work surface until smooth.
• Roll out the dough to about 1/2″ thick, then cut out 2″ rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
• Arrange scones on baking sheets then brush tops with the milk and egg mixture.
• Bake in the oven at 230°C (450°F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
• Whip the fresh cream until stiff. Split the scones and fill with butter, jam and clotted cream.