Tea and scones

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Cream tea for two

We couldn’t do a blog about British cooking and not feature the classic scone, it would be like our beloved Queen without her Corgi’s (just wrong).

Ever the English staple teatime treat these yummy light delights are loved up and down the country and even cause a number of debates. Controversies arise over how to pronounce Scone and if you should have the cream before the jam or the jam before the cream.  Personally I don’t care which way the cream or jam goes on as long as I get my scone with plenty of steaming hot tea.

Scones can be savoury or sweet, plain or fruity what’s not too love? And you know the best thing is that it’s super easy to whip up a batch of fresh scones.

Now personally I’d love to have gone the whole nine yards and set out a delightful afternoon tea, this seemed a little much just for Amber and me, instead I went for a simple yet classic cream tea.  Although I am still tempted by an afternoon tea so keep you’re peepers open.

The origins of the humble cream tea have being widely disputed as to whether it all began in Cornwall or Devon.  And in 2010 a Devonshire farm launched a campaign to win European protection for the term ‘Devon cream tea.’ Obviously this angered the Cornish cream tea lovers.

Who knew such a little tea time treat could cause so many problems?

In fact the actual origins of the cream tea is disputed, historians do however believe that in the 11th Century there was a tradition for eating bread with cream and jam at Tavistock Abbey in Devon.

The perfect scone needs to gently raise, a fluffy centre, crisp golden topping with an equal scattering of plump sultana’s.

There really is something very English about sitting down to a serving of tea and scones.  In America it’s a popular misconception that ‘cream tea’ means to drink tea with cream rather than milk but boy could they not be further from the truth.

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You will need…

  • 225g/8oz self raising flour

  • pinch of salt

  • 55g/2oz butter

  • 25g/1oz caster sugar

  • 150ml/5fl oz milk

  • 1 free-range egg, beaten, to glaze (alternatively use a little milk)

  • 50g sultana’s

1)Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet

2) Mix together the flour and salt and rub in the butter. Stir in the sugar and then the milk to get a soft dough. Your hands may get a little sticky at this point.

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3)  Put the dough onto a floured surface and knead very lightly. Roll out to 2cm and cut into little cirlcles. Pop onto a baking tray.

4)Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.

5) If you don’t eat them all straight away, allow them to cool. Serve with jam,cream and lots of tea.

 

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