A match made in Heaven – Currant scones & clotted cream

Like peas & carrots, cookies & milk or fish & chips, clotted cream and scones are a match made in heaven and essential for a proper English teatime. The closest thing to clotted cream is probably mascarpone, although it’s a lot whiter in colour and less heavier.
I smuggled some back from the UK last week. So in between coding for my new site I found some time to whip up some scones for Sunday tea time (to my friends delight).
They’re best eaten warm with lashings of clotted cream and jam and not to forget TEA! If you eat them the next day, warm them up in the oven as they tend to turn a bit brick hard when cold.

Currant scones*

1 tbsp sugar
300g plain flour
11⁄2 tsp baking powder
pinch of salt
200ml/9fl oz milk
50g/1oz butter, melted
150g currants

Soak the currants in hot water for an hour. Preheat the oven to 220°C. Sieve the flour and baking powder together, add the sugar and salt, mix. Drain the currants. Add the currants and the milk and butter to the rest of the ingredients. Mix and then knead together to form a dough. Roll out to 3cm thickness on a floured surface, then using the rim of a glass, cut out 5cm wide rounds and place on a greased baking tray. Bake for 10 minutes, until golden. Serve with clotted cream, jam and of course, tea!

*P.S. This recipe isn’t an April fool 😉