The same dried fruits and spices in the classic Scottish steamed pudding, clootie dumpling, permeate these flavorful scones. While tradition holds that the dessert should be served with clotted cream and a wee dram, we like the scones with black currant jam and a large cuppa, too.
Clootie Dumpling Scones
Makes 12
Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground ginger
- ½ cup cold unsalted butter, cubed
- ⅓ cup dried currants
- ⅓ cup golden raisins
- ⅓ cup old-fashioned oats
- 1 cup plus 1 tablespoon cold heavy whipping cream, divided
- 1 tablespoon vanilla extract
- Garnish: demerara sugar
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and ginger. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in currants, golden raisins, and oats.
- In a small bowl, stir together 1 cup cream and vanilla extract. Add to flour mixture, stirring with a fork until a shaggy dough begins to form. Working gently, bring mixture together with hands until a firm dough forms.
- Turn dough out onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch fluted round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones, evenly spaced, on prepared baking sheet. Freeze until firm, approximately 15 minutes.
- Brush tops of cold scones with remaining 1 tablespoon cream.
- Garnish tops of scones with a sprinkle of demerara sugar, if desired.
- Bake scones until golden brown, 16 to 20 minutes. Let cool on baking sheet for 5 minutes. Serve warm.
Notes
RECOMMENDED CONDIMENTS
Clotted cream
Black currant conserve
Clotted cream
Black currant conserve
