Thank you for watching video :)
00:00 Intro
00:56 Ingredients
01:15 Clotted Cream
03:14 Dough
06:17 Dough Cutting
09:58 The Secret of Queen's Scone
10:54 Clotted Cream
12:26 Baking
12:50 Finish
13:45 Eating
[Royal Scone Recipe]
Cake flour 450g
Room temperature butter 113g
Sugar 115g
Baking powder 15g
Milk 175~200ml
*The point here is to not make the dough too sticky, so add it while checking the state of the dough. I added the minimum of about 175ml.
1 egg
Divide the dough in half,
Raisins 50-60g
Gently spread one egg yolk on the cut dough.
Bake in the oven at 175 degrees for about 15-20 minutes
[Super Simple Clotted Cream Recipe]
Heavy cream 200g
Whipped cream 30g
1. Bring to a simmer on induction at level 6 in a pot.
2. As soon as it boils, reduce to level 2-3 and continue to boil while stirring until the water evaporates.
3. Once it becomes sticky, strain it and let it harden in the fridge.
Link to the royal chef's recipe video: https://youtu.be/G5TuRZq0tko