Saturday, 02 January 2010
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Please Come For Tea And Scones
This is a guest post from Two Stews.
Maybe it's the English in me or maybe it is the sheer comfort of tea and scones. I think it is both. Afternoon tea in Greenwich, England last week just warmed me to the soul. Scones with clotted cream or whipped cream and jam are referred to as Cream Tea.
Since the USDA frowns when I bring clotted cream back into the U.S., I whip unsalted butter until it is light and creamy to substitute this delight. Strawberry or raspberry jam are traditionally served with the scones and cream. A nice hot cup of tea never had better company. Fruited scones have raisins or currants which I'm not crazy about. Today I tried golden raisins, which have a milder flavor, and I liked them.
You may also put dried cranberries or cherries, or fresh blackberries or blueberries in them. They are not traditional, but they sure are good! There are many scone recipes around with different theories and mine comes from the old American standby, "The Joy of Cooking." 
I know a winner when I taste it.
Scones
(Adapted from the "Joy of Cooking")
Preheat oven to 450 degrees
Sift together in a large bowl:
1 13/4 cups sifted all-purpose flour
2 1/4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
Cut into these ingredients, until the size of small peas, using a pastry blender or 2 knives:
1/4 cup cold butter
Beat in a separate bowl:
2 eggs
Reserve 2 tablespoons of this mixture. Stir into the flour/butter mixture and beat in:
1/3 cup cream
1/3 cup raisins, currants, cranberries or any other dried fruit that you desire
Put in any dried fruit and stir. Make a well in the dry ingredients. Pour the liquid into it. Combine with a few swift strokes. Handle the dough as little as possible, or it will be tough. Place on a lightly floured board. Pat into a 3/4-1 inch thick circle.
Cut into 2 inch rounds or pie shaped wedges. Brush with the reserved beaten egg and sprinkle with sugar.
Place on a greased or nonstick baking sheet and bake for about 15 minutes or until golden brown.
Makes 12 scones. Serve with whipped unsalted butter and jam.
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- From: twostews
- Name: Pam and Diane
- About Me: Pam and Diane met through their mothers, as teenagers. Their friendship was instant. Whether it was youth, their adventurous spirit, or both, they devised a plan to move to Colorado and open a soup kitchen. Fortunately, Diane was hired by a major airline as a "Stew" before they gassed up the car to head west! Diane was based in New York City. Pam moved with her and joined the airline world also. She was furloughed shortly after and received her degree from the Culinary Institute of America, while on furlough. Years passed. Diane settled in Boston and Pam in New York. It is not quite a soup kitchen in Colorado, but this website, brings them back together with a new food adventure. Sit back, fasten your seat belts and enjoy the ride as you surf 2 Stews.com. http://www.2stews.com/
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Comments (20)
I had to look "clotted cream" up on Wikipedia. And it sounds gross. But I like scones, though I am content with grape jelly on them.
Frikken yuuuuum! This is the proper way to have tea and scones, right here.
I am definitely a scone baker! Hope more people decide to try them.
!!! That looks great! I'm going to give a try when I get the chance.
I made scones from scratch today! With heavy whipping cream, craisins, and chocolate chips. Yum.
I'm kind of known (at least by a few people) as the girl who makes scones. They are a bit time-consuming to make, but totally worth it.
I like scones and usually get them from COB's bread.
being a brit myself, whipped cream would be closer to clotted cream than butter. you could always buy extra thick double cream, which with the exception of the crusty skin on top is almost identical in flavour and texture to clotted cream. whipped butter seems too greasy...
your scones look awesome by the way, interesting idea to sprinkle with sugar, never seen that before.I loveeee english scones, especially when they are piping hot!
mm scones (:
What exactly is clotted cream, anyway?
"Clotted cream is made by gently heating rich, unpasteurized milk until a semisolidlayer of cream forms on the surface. After cooling, the thickened cream is removed. Clotted cream can be spread on bread or spooned atopfresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with sconesand tea. Clotted cream can be refrigerated, tightly covered, for up to 4 days." Clotted cream is absolutely wonderful on scones! It is one of those things that everyone should try at some point in their lives.
Clotted Cream = Love
Yeah, the name is less appealing than other possible alternatives BUT those who put it on their scones do not care...for it is the condiment of the gods.
mmmmm, that looks sooooooo good! definitely need to try this one
I love scones. I rarely ever get to have them though.
~Darcy
mmmmmmm that looks amazing! I haven't had scones in forever (and never homemade!) I will be trying this out this weekend for sure :)
Oooohhh, tea and scones is one of my very favorite things. I've actually felt a little jipped that I was born American and not British---we have no customs as lovely as afternoon tea. :( Thanks for sharing!
I love scones.. kids love scones too. I like them with cherries and currants.
Mmmmmmmmmmmm!!!
With a hot cuppa Earl Grey :-9 Delicious.
i have to try these. they look so bomb!
i don't think clotted cream is that good. marscapone cheese is way better. you should try that since they don't allow you to bring the cream. i had it at seattle fairmont olympic. it's obviously the best thing ever because now they only serve devonshire cream. they're trying to save money.