First of all, let me just say that this has been quite the busy week around here. Bitsy Girl turned one year old last week, and Beard and I had family staying in the house and visiting for several days. Plus we had a cookout birthday party for the little Bits. It’s not that I don’t love blogging, but I couldn’t really fit it in last week.
And boy am I glad to be back.
This weekend is a baby shower for my sister-in-law, and she wanted an afternoon tea party. As a fellow anglophile (one who loves English things) I thought I would try one of the most traditional tea time treats:
Scones and Clotted Cream
I, of course, had to look up recipes for both, because no matter how many scones I have consumed in my relatively short lifetime (and it’s a lot) I can’t figure out exactly what it would take to make their flaky, fluffy, delicious texture.
So I did find a scone recipe here.
I followed this recipe to the letter, making sure I didn’t mess up. If I knew anything it was that scones are like biscuits, and any good southerner knows that missing a step could really mess up your biscuits.
Like biscuits, these scones were made in just a few basic steps:
Put all of the dry ingredients in a bowl and either sift them or mix them together. I included the sugar with the dry ingredients because the recipe I used wasn’t too clear. My other alternative would have been to cream the butter and the sugar, but that doesn’t yield the flaky texture I was looking for.
I used cold butter and cut it into about 1″ chunks and mixed it into the dry ingredients with my fingers until the mixture became crumbly.
I beat the eggs, then mixed in the milk, as the recipe called for, then added it to the mixture and stirred it in. I have no picture of this, and I apologize for that. I didn’t end up using the entire amount of milk and egg mixture to make a dough; I used closer to 3/4 of it, then saved some for glazing.
As with biscuits, once the dough came together, I kneaded it a few times on a floured surface, then rolled it to about 2″. I used a wine glass to cut out my scones and placed them on an ungreased cookie sheet.
**(I may grease the cookie sheets a little bit the next time I do this. A few of the scones stuck.)
The scones baked for 10 minutes at 450 degrees, and they came out looking this lovely:
Since these are for a party I haven’t tasted them yet, but I will let you know how they taste on Saturday. 🙂
Look for my attempt at clotted cream later this week.