non-vegetariannut-free
new_england
Clam Pie, Mashed Potatoes and Buttered Peas
Creamy clam pie with fluffy mashed potatoes – a soul-satisfying, energy-giving comfort food!
60 min
1164 cal
31gProtein
105gCarbs
71gFat
3Recipes
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Aromatic cranberry scones with clotted cream and tea. Soul-satisfying brunch comfort!
Buttery, tender scones bursting with tart cranberries and bright orange zest. A perfect treat for breakfast or afternoon tea, ready in under 30 minutes and topped with a simple orange glaze.
Serving size: 1 serving
Thick, rich, and luxurious, homemade clotted cream is surprisingly easy to make with just one ingredient. A long, slow bake transforms heavy cream into a decadent, nutty spread perfect for scones and desserts.
Serving size: 1 serving
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Serving size: 1 serving
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Aromatic cranberry scones with clotted cream and tea. Soul-satisfying brunch comfort!
This new_england dish is perfect for brunch. With 761.43 calories and 6.959999999999999g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and orange zest until well combined.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible.
Stir in the dried cranberries. In a separate small bowl, whisk together 180ml (3/4 cup) of the cold heavy cream and the large egg.
Pour the wet cream mixture into the dry ingredients. Use a fork or spatula to gently mix until a shaggy, slightly sticky dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently knead just 2-3 times to bring it together. Pat the dough into an 8-inch circle, about 3/4-inch thick. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
Place the wedges on the prepared baking sheet, spacing them about 1-2 inches apart. Brush the tops with the remaining 15ml (1 tbsp) of heavy cream.
Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the scones cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and fresh orange juice until a smooth, drizzling consistency is reached. Add more juice or sugar if needed to adjust.
Once the scones are completely cool, drizzle the orange glaze over the tops. Allow the glaze to set for about 15-20 minutes before serving.
Preheat your oven to its lowest possible temperature, ideally 180°F (82°C).
Pour the heavy cream into a shallow, heavy-bottomed, oven-safe dish (an 8x8 inch glass or ceramic baking dish is ideal). The cream layer should be between 1 and 3 inches deep. Do not cover the dish.
Carefully place the dish in the preheated oven and bake for 12 hours. Do not stir or disturb the cream. During this time, a thick, golden-yellow crust will form on the surface.
After 12 hours, turn off the oven. Leave the dish inside with the door closed to cool down completely to room temperature. This will take about 2-3 hours.
Once the dish is at room temperature, cover it tightly with plastic wrap and transfer it to the refrigerator. Chill for at least 8 hours, or preferably overnight, to allow the cream to set and firm up completely.
Using a large spoon or spatula, gently skim the thick, solidified layer of clotted cream from the surface. Transfer it to a clean, airtight jar. The thin, milky liquid left behind is whey.
Store the clotted cream in the refrigerator for up to 5 days. For the best flavor and texture, serve it chilled. It's traditionally served on scones with jam.
In a medium saucepan, bring 4 cups of water to a full rolling boil over high heat. This should take about 5-7 minutes.
Once boiling, remove the saucepan from the heat. Add the 8 black tea bags to the hot water. Cover the pan and let the tea steep for exactly 5 minutes. Steeping for longer can introduce bitterness.
After 5 minutes, carefully remove the tea bags using a slotted spoon. Do not squeeze the bags, as this releases bitter tannins.
While the tea concentrate is still hot, add the granulated sugar. Stir continuously until the sugar is completely dissolved, about 1 minute.
Pour the hot, sweetened tea concentrate into a large, heat-safe pitcher (at least 2-quart capacity).
Add the remaining 4 cups of cold water to the pitcher and stir well to combine. This helps cool the tea down faster.
Place the pitcher in the refrigerator to chill for at least 1 hour, or until thoroughly cold.
To serve, fill glasses with ice cubes. Pour the chilled iced tea over the ice. Garnish with fresh lemon slices and mint sprigs, if desired.