Films, literature, a walk through York or London and even browsing wikipedia will make you believe that us Brits drop everything mid-afternoon and eat Afternoon Tea or Cream Tea. Trust me, I don't know a single person who regularly eats Cream Tea, I bet even the Queen doesn't. However, with the current trend of getting back to the good, simple things in life; the comforting cream tea is making a come back. Hurrah!
Traditionally Cream Tea consists of scones slathered in jam and tea accompanied with a cup of tea. There is a big dispute amongst Cream Tea purists as to which order the jam and cream should be put on the scone. I believe a thick layer of raspberry or strawberry jam followed buy a dollop of clotted cream from the local dairy makes the perfect Cream tea. The other way is to put the cream on first then the jam, known as the Devonshire Cream Tea.
A few months back Hubby's Grandma gave me a old cookbook of hers. The cover is missing and it's full of interesting notes and recipes. I think it's Good Housekeeping - The Home Book dating from the mid 1920's, essentially all about how to be a good housewife. Although some of the tips and recipes you won't get my trying in a million years (braised calf head anyone?) there are lots of articles that ring true today in 2008. Eating in season, cleaning without chemicals, reducing waste.
The first and last time I made scones was about 15 years ago in Home Economics. My scones then were not very successful and tasted dry and bitter. Today I decided to give them another go and using one of grandma's recipes. One problem with old recipes is that they can be a bit vague with temperatures. My usual rule of "if in doubt bake at 200oc" worked well. Apart from me being a bit overenthusiastic when rolling out the dough, they turned out perfect and light. If you want you can replace the bicarb and cream of tartar with 1 1/2 tsp of baking powder.
Mixed Fruit Scones
Makes 12 small scones
225g plain flour
1/2 tsp bicarbonate of soda
1 tsp cream of tartar
25g caster sugar
40g butter
pinch of salt
50g mixed fruit
1/4 pint of milk
1 egg, beaten
1) Sieve the flour, salt, bicarb and cream of tartar into a basin. Rub in the butter, add the sugar and mixed fruit. Gradually stir in milk until you have a smooth dough.
2) Turn out onto a floured surface and roll until about 2cm thick. Cut into rounds and place on a baking sheet covered with baking parchment. Brush the top of each scone with beaten egg. Bake at 200oc until golden and firm. Cool on a wire rack.
Saturday, May 24, 2008
Cream Tea
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It's been ages since I've had scones. I do love cream tea! Although I think I have it about once a year haha... Thanks for the scones recipe. It sounds simpler than I thought, I might give it a try soon!
ReplyDeleteJules, what do you mean. I have cream tea every day at exactly four o'clock! Only kidding, I think my waist line is bad enough as it is with only having cream tea as a treat on a day out! :) Your scones look great, really well risen, mine are often a lot flatter.
ReplyDeleteWe made scones with jam and cream at our primary school cookery club. The children loved them and they are simple enough for them to make them on their own!
ReplyDeleteI like your recipe, its slightly different to mine, so will try it next time.
Oh, I wish I could have a cream tea everyday (but I bet I'd be sick of it within a week)! Thanks for the recipe!
ReplyDeleteAs a Devonian lass, currently in Devon who had a cream tea yesterday - my initial reaction was
ReplyDeleteOMG OMG OMG OMG IT'S THE WROnG WAY ROUnD.
Then I reasonably read your post. Although unconvinced that it should be any way other than cream spread thick with a knife and jam heaped on top, I'm pleased that that's the Devon way. :)
Mmmmm I really fancy a nice cream tea now...
ReplyDeleteLooks delicious :)
Nilmandra - I think the last time I had scones, apart from yesterday, was about a year ago on Honeymoon!
ReplyDeleteSylvie - I wish my waistline could tolerate a cream tea every day!
Tulip - Until I made them yesterday I had forgotten how quick and easy they are to make. I can imagine the kids enjoy baking these.
Su-lin - so do I!
Miss Bliss - your post has made me laugh! Next time I eat them I'll try them the Devonshire way.
Claire - You can't beat cream tea.
I'm a jam, followed by cream girl too and these look fabulous Jules.
ReplyDeleteWarm some up, I'm coming over!
These look fabulous. I love the quaint old-fashionedness yet hard-nosed practicality of vintage manuals. Now you'll have to include a clotted cream recipe, for those of us tea enthusiasts across the ocean!
ReplyDeleteFound you through tastespotting. :D
These look brilliant, I think we should petition for cream teas to make a regular appearance on tables across the land!
ReplyDeleteNic - they are in the oven ready for you ;)
ReplyDeleteKelly - glad you managed to find me through tastespotting as they had originally posted the wrong link. I cheated with this clotted cream and bought it ready clotted from the dairy. To make clotted cream I know you need milk straight from the cow ie unpasturised. That will be my next challenge!
Ginger - I'm all up for "Bring Back the Cream Tea" campaign lol
Hi Jules, this has got to be one of my favs of all times 'cream teas'. It brings back memories of a warm sunny day in Devon with wild horses roaming by.
ReplyDeleteJust brilliant and mouth-watering good Jules :)
Rosie x
Being from the other side of the pond (usa) I romaticize afternoon tea and imagine ladies in pretty dressed and hats sipping tea with their scones and tea sandwiches EVERY afternoon! :o) Your scones look lovely. I look forward to trying out your recipe. Yum!
ReplyDeleteRosie & The Mrs - I have just returned from York and had the most fab Afternoon Tea. I felt very British sitting there drinking tea and eating finger sandwiches! Ill be blogging about it in the next few days.
ReplyDeleteYum! Fruit scones! I NEED to make these!
ReplyDeleteHi,
ReplyDeleteLovely scones - I was born and grew up in Yorkshire but have lived in Spain for nearly 40 years now and last year, believe it or not, I had my very 1st cream tea - clotted cream, the lot! in a beautiful village called Alfriston.