Scones with Clotted Cream

Method

Scones
Sift dry ingredients together in a bowl.

Add butter and rub in till a bread crumb consistency is achieved.

Whisk egg, vanilla essence, cream, and milk together.

Gradually add to dry ingredients while mixing, to form soft dough.

Do not over work dough.

Move dough to a floured surface.

Roll dough to 2 cm thickness and cut out rounds.

Place on a greased baking tray.

Mix egg wash ingredient and egg wash scones tops. Rest for 10 minutes in fridge.

Bake for 12 minutes at 160°C

Chantilly Cream
Add all ingredients in a bowl and whip cream until stiff peaks  form.

Once scones come out the oven, serve with strawberry and apricot jam, topped with Chantilly Cream.