Category: Recipes

Scones | A Royal Afternoon Tea Tradition

Scones | A Royal Afternoon Tea Tradition

Scones | What could be more British

scones

With the new arrival & the new Prince been named today – Welcome Prince Louis Arthur Charles & the upcoming wedding of Prince Harry & Megan, I thought that today would be a great time to post a scone recipe! 

What could be more British then a cup of tea & a scone with jam & clotted cream? 

Not to mention the traditional Afternoon Tea was first brought into Britain in the early 1840’s…who are we to argue with tradition & history. 

As you may have noticed I am a massive fan of afternoon tea & the scones really are the jewel in the crown (pardon the pun!) A warm plain scone topped with Raspberry Jam & Clotted Cream with a cup of Earl Grey tea really is one of life’s pleasures. 

Ingredients 

350g self-raising flour, plus more for dusting

¼ tsp salt

1 tsp baking powder

85g butter, cut into cubes

3 tbsp caster sugar

175ml milk

1 tsp vanilla extract

squeeze lemon juice (see Know-how below)

beaten egg, to glaze

jam and clotted cream, to serve

Method

  1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.

  2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.

  3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round tin about 4cm deep.

  4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.

  5. Brush the tops with beaten egg, then carefully place onto the hot baking tray.

  6. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.

scones - jam & cream

Scones can be enjoyed in many ways including: plain, fruit, cherry or even savoury! 

They can also be enjoyed with jam: strawberry, raspberry, blackcurrant or even lemon curd & then topped with clotted cream or even whipped cream.

The possibilities are endless! 

But, the only question left is: Jam or cream first? 

Pancakes!

Pancakes!

Ready, Steady & lets Flip

Today is Shrove Tuesday or as it’s more commonly known Pancake Day. It always falls 47 days before Easter, so is moves between February 3rd and March 9th. It signifies the start of lent and the start of 40 days of fasting.

So make sure you have plenty of eggs, sugar and flour. As well as lemons, chocolate spread and anything else you may need for fillings. And lets get flipping!

Pancake recipe. 

Ingredients

  • 110g/4oz plain flour, siftedpancake ingredients
  • pinch of salt
  • 2 eggs
  • 200ml/7fl oz milk mixed with 75ml/3fl oz water
  • 50g/2oz butter

Method

  1. Sift the flour and salt into a large mixing bowl with a sieve high above the bowl, so plenty of air gets in.

  2. Make a well in the centre of the flour and break the eggs in (careful of shell). Then begin whisking the eggs into the flour, using a fork or whisk – dependant on what you have.

  3. Gradually add small amounts of the milk and water mixture, whilst still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, make sure all the flour has been incorporated then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it in the pan to stop it sticking, using a wodge of kitchen paper to smear it round before you make each pancake.

  4. Now get the pan to a medium heat and add around 2 tbsp  of batter into the pan – dependant on the size of pan you are using. It’s also handy if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.

  5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice.

pancake ready to eat You can really have as much fun as you like with pancakes. Including add fruit or chocolate drops into the batter as well as toppings, both savoury or sweet. How about chocolate spread and banana? Mixed fresh berries? Or maple syrup and bacon? There really is so much to choose from.

We would love to see any photos of you enjoying your pancakes, your chosen topping or the mess you have made in the kitchen.

Happy Pancake Day!