Black & Blueberry Scone “Pizza” with Clotted Cream

Yield: 8 Servings

Prep Time: 2 hours 35 minutes

Total Time: 24 hours

Ingredients:

Clotted Cream

2 Pt. Heavy Whipping Cream

Black & Blueberry Jam Syrup 

8 oz. Fresh Blackberries

8 oz. Fresh Blueberries

2 cups Granulated Sugar

Juice of 1 Meyer Lemon

Blueberry Scone “Pizza”

2 c. All-Purpose Flour

½ c. Granulated Sugar

2.5 tsp. Baking Powder

¼ tsp. Salt

4 oz. (Frozen) Unsalted Butter

½ c. Clotted Cream Buttermilk

1 Large Egg

1.5 tsp. Vanilla Paste

1 c. Blueberries

2 oz. Heavy Whipping Cream

Directions:

Clotted Cream

1. Preheat the oven to 180F. 
2. In a large oven safe glass dish, pour in all of the heavy whipping cream. There should be about 2 inches of cream. 
3. Place the cream filled dish into the oven, and bake for 12 hours. 
4. Remove the glass dish, filled with baked cream, out of the oven and allow to rest for 30 minutes. 
5. Cover the dish, and transfer to the refrigerator. Leave for 12 hours. 
6. Remove from the refrigerator and carefully peel back the cream and crust. Pour all of the buttermilk into a separate bowl, and reserve for the scones recipe later. The thick cream and crust is the clotted cream. Store in the refrigerator for up to 3 days.

Black & Blueberry Jam Syrup

1. Place all ingredients into a large pot, crush some fruit with a fork and then leave on the countertop for 2 hours. 
2. Place on a stove top burner, and set the heat to medium high. Bring the berry mixture to a boil and stir constantly for about 5 minutes. 
3. Now, set the temperature to low and allow it to cook for 30 minutes. Stir the berry mixture occasionally. 
4. Take the pot off of the heat, and use a fine mesh sieve to remove the seeds and skins from the jam syrup mixture. Pour the black and blueberry jam syrup into a glass jar, without the lid, and allow to cool for 30 minutes. Place the lid on the jar and store in the refrigerator.

Blueberry Scone “Pizza”

1. Preheat the oven to 400F. Prep a large baking sheet with parchment paper. 
2. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until all of the ingredients are fully incorporated. 
3. Grate the frozen butter and pour shavings into the bowl with the dry ingredients. Quickly, using your clean fingertips, combine all of the ingredients. You should stop as soon as you see pea sized crumbs forming. Now, place the bowl into the refrigerator and allow it to chill for 15 minutes. 
4. Meanwhile, in another large bowl, whisk together the clotted cream milk, egg, and vanilla paste until all ingredients are fully incorporated. Then, pour in the fresh blueberries and quickly mix, making sure all of the blueberries are coated with the raw custard mixture. 
5. Retrieve the crumb mixture from the fridge, and pour the blueberry custard mixture into the bowl. Fold until all ingredients have just combined. Be very careful not to over mix. 
6. Flour a worktop, then place the scone batter into the center of the floured surface. Lightly flour your hands. Using your hands, form the batter into a large dough ball. You shouldn’t need to knead, or work, the dough very much. Again, be very careful not to overwork the dough. 
7. Using a rolling pin and your hands, shape the dough into a disk. It should be about 8 inches in diameter, and about 1 to 1.5 inches thick. Transfer the dough disk to the prepared baking tray and cut into 8 portions. Pull the slices apart, leaving about 1 centimeters distance between slices. Brush the heavy cream onto the slices. Place into the refrigerator and allow to chill for about 15 minutes, before baking.
8. Place into the oven and bake for 20 - 25 minutes. The scones will be finished when they turn a golden brown.
9. Allow the scones to cool completely before serving.

Black & Blueberry Scone “Pizza” with Clotted Cream Assembly

1. Place the scone slices onto a serving tray, keeping the shape of a pizza. 
2. Spread all of the clotted cream on top. Then pour a ¼ cup of black & blueberry jam syrup on top of the cream. Using a butterknife, carefully mixed together the jam syrup and clotted cream. Stop once the cream appears to be marbled. Be careful not to overmix. 
3. Pour more jam syrup on top, and cover with extra blackberries & blueberries. 
4. Serve and Enjoy!!