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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (241g) Recipe makes 3 servings |
||
| Calories 486 | ||
| Calories from Fat 172 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.2g | 29% | |
| Saturated Fat 11.3g | 56% | |
| Monounsaturated Fat 5.1g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 116mg | 38% | |
| Sodium 1233mg | 51% | |
| Potassium 182mg | 5% | |
| Total Carbohydrate 66.9g | 22% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 8.7g | ||
| Protein 11.1g | 22% | |
Traditional English Tea Time Scones With Jam and Cream
By: French Tart
May 28, 2007
Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably strawberry........not forgetting to lick your fingers afterwards - discreetly! These always made an appearance on my Mum and Grandmother's Afternoon Tea Table....it's simply expected my dear! You can also add dried fruit to these to make traditional fruit scones, such as sultanas, currants and raisins; I have added that option in the recipe. The traditional English Cream Tea is very popular in the South West of England, especially in Devon and Cornwall - there you will be offered a pot of tea with fluffy warm scones, butter, cream and strawberry jam. In Devon, you will be served double Devon cream and in Cornwall, you will be offered clotted cream – that’s the main difference.
SERVES 3 -4 , 6 -8 Scones
Ingredients
Plain Scones
- 8 ounces self-raising flour
- salt, to taste
- 1 teaspoon baking powder
- 2 tablespoons caster sugar (superfine granulated)
- 2 ounces butter
- 1 egg, beaten and mixed with
- 1/4 pint milk
- fresh double cream, to serve (heavy cream)
- jam, of your choice
- butter, to spread
Fruit Scones
Directions
1
1. Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.2
2. Rub in the butter until the mixture resembles fine breadcrumbs.3
3. Gradually mix in the egg and milk mixture to make a dough. Add your fruit at this stage if using.4
4. Gently knead the dough on a lightly floured work surface until smooth.5
5. Roll out the dough to about 1/2" thick, then cut out 2" rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.6
6. Arrange scones on baking sheets then brush tops with milk.7
7. Bake in the oven at 230°C (450°F) mark 8 for 8 to 10 minutes, until well risen and lightly golden. Cool on a wire rack.8
8. Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.
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- Course > Breads > Quick Breads > Scones
- Main Ingredient > Eggs/Dairy
- Main Ingredient > Fruit > Berries
- Cuisine > European > Western > English
- Cuisine > European > Western > Scottish
- Cuisine > European > Western > Welsh
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Hot
- Occasion > Brunch
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Maïté G.
On May 28, 2008
I have made these, thinking of our vacations in the UK, when I was a kid. In enjoyed them very much and they brought back lovely memories! I will make these again! Thanks for posting! Made for EU Challenge during ZWT4.
From: HeatherFeather
On May 25, 2008
I currently live in London and these turned out just as lovely looking as any tea room serves here. Extremely easy to make and accurate measurements. I had no issues at all with the amount of liquid. The taste was light, fluffy and not too sweet.
From: Rainette
On Aug 13, 2007
these were really nice. Like Cookin-jo I also had to add quite a bit more milk and I think next time I will cut down on the salt just a bit as well as I could taste it in the cooked product and I don't feel that I should have been able too. Beautiful with whipped cream and raspbery jam.
From: MarraMamba
On Jul 9, 2007
oh these are so good. Im not a baker, (i had to go and rescue my baking sheet from the deck where i put raccoon food on it) but so easy and tasted delicious. I made them with the cream and raspberries. Waistline is expanding! For thenon bakers like me, dont get scared if your dough isnt smooth or the scones are different heights. They still work!!
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