Since our recent adventures in London, my husband and I have become shamefully obsessed with British culture. I’m not kidding. I’m watching BBC like it’s my job- Downton Abbey, anyone? (And let’s not forget about Upstairs Downstairs, Bleak House, and Victorian Farm! I’m obsessed.) And I’m always “taking” tea with milk and my husband is even considering a subscription to Country Living magazine- sheesh. Things are getting out of control around here.
But it’s the food I love most. Oh, aren’t English scones just divine? I couldn’t get enough while in London. Tea time was my favorite time of each and every day. I’d eat just a morsel of breakfast and wait all day for that afternoon high tea. And then stuff myself silly. I wish we had such a custom here. There’s something remarkably civilized about pausing in the middle of one’s day to sip a piping cuppa Earl Grey whilst nibbling a fluffy scone. With clotted cream and jam, of course. Although considerably less so when stuffing one’s self silly. In any case, it’s heaven and my absolute favorite thing about our trips to London. I can hardly wait for a return visit!
Ingredients: (makes about a dozen scones)
2 cups all purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 cup milk
1/8 cup buttermilk
1/8 cup sugar
1/3 cup raisins
clotted cream (or butter if you can’t find the cream)
Directions: Preheat oven to 350 F. In a mixing bowl, combine flour, sugar, cream of tartar, and baking soda. Next, stir in the raisins.
Kneed dough on a lightly floured surface.
Roll out the dough and use a biscuit cutter (or mouth of a glass or jar) to cut out the scones.
Lay them on parchment paper and brush the tops with buttermilk.
Bake for 10 minutes, until they puff up and turn golden brown.
Next, it’s time to dress the scones.
I was ecstatic to find this jar of clotted cream at Whole Foods. So thick and luscious.
Smear each scone with a hearty scoop of cream and a dollop of good jelly. I used my mother-in-law’s homemade peach jam.
Pair one with a cup of Earl Grey or English Breakfast and you’ll have a jolly good meal.
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