British Clotted Cream Scones with Smoky Chickpea Topping
A classic British scone recipe topped with a smoky chickpea mixture, perfect for a casual brunch or snack.
Ingredients
- ●2 1/4 cups All-purpose flour
- ●1/4 cup Granulated sugar
- ●1/2 cup Cold unsalted butter
- ●1/2 cup Clotted cream
- ●1 tsp Smoked paprika
- ●1 15 oz can Chickpeas
- ●2 tbsp Juicy British beef broth
- ●1/4 cup Scones british dried fruit
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together flour, sugar, and a pinch of salt.
- 3
Add cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
- 4
Stir in clotted cream until the dough just comes together.
- 5
Turn the dough out onto a floured surface and gently knead a few times until it comes together.
- 6
Pat the dough into a circle that is about 1 inch thick.
- 7
Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.
- 8
Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
- 9
While the scones are baking, combine chickpeas, smoked paprika, and beef broth in a bowl and stir until well combined.
- 10
Once the scones are done, let them cool for a few minutes before splitting them in half and topping with the chickpea mixture and a dollop of clotted cream.
- 11
Serve immediately and enjoy!