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How To Make The World’s Best Tea Time Cream Scones & Homemade Clotted Cream

Updated on April 11, 2013
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My wife and I are scone snobs. We have had scones in England, Canada, India and America. We have been delighted at the deliciousness of scones in Los Angeles, and disappointed in the scones we had in London. We have tried many recipes, some good and some that were just terrible. Finally, we chanced upon a recipes by L Weiner that we believe makes the best cream scones we have ever had the pleasure to taste.

We tripled up on all the ingredients because we like to freeze our extra scones and eat them fresh when we desire. As a side note, if you freeze scones to eat later, try this little tip; Sprinkle water all over the frozen scones and put it in your toaster oven at 325 F for 10 minutes. The scones will come out just like they did when you first popped them out of the oven. This also works with uncut bread, bagels etc.

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Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 15 Scones


  • 6 cups flour
  • 9 tablespoons sugar (white or brown)
  • 6 teaspoons baking powder
  • 3/8 teaspoon salt
  • 1 cup softened butter, cut into pieces
  • 1 1/2 cup pasteurized heavy cream
  • 3 eggs
  • 4 1/2 teaspoons vanilla extract
  • 1 1/2 cups currents or raisins
  • 1 1/2 teaspoons grate orange peel
  1. In a large bowl, mix flour, baking powder, salt and sugar. Add butter and rub it in using two knives, a pastry blender or your finger tips. When the mixture looks like coarse crumbs, stop. Add beaten eggs and enough cream to make soft, but not sticky dough. Turn out onto a lightly floured board and knead lightly. Pat down lightly, about 1 3/4 inches thick, cut out scones using a 4 inch diameter glass. Place on a very lightly greased cookie sheet and brush scones with cream. Bake in pre-heated oven at 350 F for 20 minutes or until lightly browned.
  2. We have tried different methods for the clotted cream. The best result was when we used Pasteurized, not Ultra Pasteurized cream. We saw recommendations to bake for as little as 7 hours. We found that 12 hours at 180 degrees Fahrenheit gave us the most clotted cream. Place the cream in a large glass baking container no more than about 2 inches deep to get your best yield of clotted cream. After it bakes 12 hours, remove from the oven and let cool for an hour or so.
  3. Then slowly and gently scoop out the fatty cream until none remains. Place in a glass container, stir well and refrigerate until solid.


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