Hello lovely readers! I hope you’re all having a great day wherever you may be. Having lived in the UK myself, I often miss a lot of things about it. Afternoon Tea is a must in the UK and it’s more of a cherished tradition and part of the culture there. It’s part of the English day-to-day life. Tea just makes everything better, which reminds me of an important quote by Bernard-Paul Heroux;
“THERE IS NO TROUBLE SO GREAT OR GRAVE THAT CANNOT BE MUCH DIMINISHED BY A NICE CUP OF TEA.”
I often need a decent English cup of tea as a way to indulge, have fun with my family or friends and relive certain memories all over again. That can be a really wonderful thing to do. I often think that in my family we are quite the entertainers. We always host amazing dinner parties, family gatherings and brunches. I, of course, owe all my talents to my amazing mum. I’ve watched her all my life while growing up and I can tell you that’s she is the hostess with the mostest. I consider myself beyond lucky to have been raised up by such a wonder(ful) woman.
When it comes to Afternoon Tea, it’s never complete without scones, clotted cream and jam. Tea is obviously the centrepiece of all afternoon tea parties. It’s always the celebrated drink. So, today’s post is my go-to scones recipe of all time. Super easy, quick and scrumptiously delicious.
After I moved back to Kuwait from the UK, one of my sisters recognized the blue state of mind I was in. It was a change that I never prepared myself for and in her attempts to help me cope, she used to share with me a lot of things about the UK. Among all things, she unconsciously guided me to bake and cook more. I owe this scones recipe to her. It is adapted from Morrison’s magazine recipe. I made a few changes to the original recipe and somehow improvised to make it my own. (side note; I wanted to link the original recipe, but I couldn’t find it. It’s been a few years now).
Let’s get cracking with the recipe …
350g plain flour
80g cold butter (cubed)
2 tsp baking powder
A pinch of salt
1 egg yolk
1/4 tsp vanilla essence
50g (half packet) raspberries
50g (half packet) blueberries
1 Jar Clotted Cream
Raspberry jam (or any other fruit jam you prefer)
In a mixing bowl, rub the cold butter into the flour until the mixture becomes like breadcrumbs. Mix in the sugar, baking powder and salt. In a separate bowl, beat the buttermilk and egg yolk with a handheld mixer, add the vanilla essence and mix. Add the wet ingredients to the dry ingredients and mix very well until you have a soft dough. The dough will be sticky.
If you are using frozen fruits or berries, then do NOT thow them. Add the fruits to the batter at the last-minute. Mix the berries gently to avoid crushing them. I use an ice cream scoop to scoop the dough to a parchment paper covered baking tray. Once all the dough is scooped, I refrigerate the scones for 15-20 minutes before I bake them in the pre-heated oven. Here’s a tip : keep the scones as cold as possible until you’re ready to bake them.
Bake the scones for 15 minutes until golden brown. Serve warm on a board or a nice blue china dish à la Rosie Londoner on a beautiful table setting. Light a candle, brew your English Breakfast Tea, Earl Grey or Darjeeling , some flowers always add a lovely touch and a good book makes the perfect companion, if you need some solitude and “me-time”.
Enjoy the warm scones with raspberry jam and clotted cream. Whether you have your cream tea the Devon or Cornwall style, enjoy every bite. 🙂
Now, I’ll leave you with a few photos of how I often like to enjoy my afternoon tea in the comfort of my kitchen.
I love my Tiptree breakfast board and mini jam jars.
Do you think that represents “hygge” ? Of course I believe it’s the perfect way to hygge. 🙂 More on what hygge means in my next post. Stay tuned…
Lots of love,