I’m an avid reader of Meeta’s gorgeous and beautiful blog ‘What’s for lunch, honey‘ and so I couldn’t help but find the announcement for the Monthly Mingle on her blog a while ago. I immediately loved the theme which was High tea treats. While High Tea is really a typically English tradition there are a couple of restaurants around here that have a fantastic high tea and I have given a High Tea party a couple of times myself for events such as Christmas. For some reason though, I had never attempted to make scones. And let’s be honest; what High Tea is complete without scones??
The only problem I had is that clotted cream is not something you can find here. I am sure it would be somewhere but not within easy reach, so I substituted the clotted cream with creme fraiche which I sweetened just a tiny bit with a little icing sugar. Combined with raspberry jam they were delicious and gorgeous and surprisingly easy to make!
The recipe is from Good Food magazine (you can’t get it any more British then that) and you can find it down below.
I had big plans on making the photos look real pretty but I was baking these scones and making the Daring Cooks assignment for this month at the same time and by the time I was finished the light had all but disappeared. It was an incredibly dark day and rainy day (perfect for baking!) too, so I had to be quick about it.
But having said that I will for sure make this recipe again as it was a real success. The scones are really light and fluffy which I don’t think they normally are. The ones I have tasted in the UK where usually really heavy (although that could have been the clotted cream!!) so these are a little easier on the stomach!
Easy fluffy scones
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
350 gr self-raising flour, plus more for dusting
1/4 tsp salt
1 tsp baking powder
85 gr cold butter, cut into cubes
4 tbsp golden caster sugar
150 gr pot natural full-fat yoghurt
4 tbsp full-fat milk
1 tsp vanilla extract
1 egg beaten with 1 tbsp of milk, to glaze
1. Put a baking sheet in the oven at 220c. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
2. Warm the yogurt, milk and vanilla (I used a vanilla pod instead of extract) together in the microwave for 1 min or in the pan; it should be hot and may well go a little lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in stop.
3. Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4 cm thick, dip a 7 cm cutter into more flour, then stamp out four rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up, Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 minutes untill risen and golden. Best eaten just-warm or on the day.
Recipe from Good Food
It’s funny but when typing out the recipe I realized that I forgot to add the sugar!! I didn’t miss it to be honest… but will add it next time!
O and…. ofcourse I had to also share my new ‘baby’…. Isn’t she absolutely gorgeous?