A British Treat for an Anglophile

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.

Breakfast, Ole!

The other morning I was craving an over easy egg because, well, I love them.  Unfortunately in my current state (with child) I am not advised to eat runny eggs.  To that I say “pooh pooh”.

But I still comply for fear of birthing a three-headed salmonella baby.

In order to satisfy my craving, though, I had to be a bit creative with my breakfast:

I started by making some oatmeal.  It’s got so many great nutrients and lots of fiber, so it’s perfect for pregnancy in general.  I have it more mornings than I probably should.  Just to amuse myself, I threw in a tablespoon of flax seed.

Now comes the egg-cellent part:  I cooked an egg over well (I didn’t break the yolk, but I cooked it all the way through).  This gave me the separation of yolk and white that I love so much.

All I needed was something to bring my two parts together.  And I always say, what brings things together better than salsa.

That’s right, nothing.

So I topped my oatmeal and egg with some salsa.  Then some asiago cheese.  Because really, folks, you cannot go wrong with asiago cheese.  For those of you that haven’t yet experienced it’s goodness, it is like parmesan cheese but a bit softer.  It has less of a sharp taste, but it is just as flavorful.  Basically, it’s epic.

This folks, was breakfast:

(With a prenatal vitamin on the side, of course.)

It was delicious!  If you like a savory and hearty breakfast, try it sometime. 🙂

Breakfast, Ole!

1/2 cup rolled oats

3/4 – 1 cup water

1 tbsp golden flax seeds

1 egg

1-2 tsp oil

1/4 cup salsa

2 tbsp shredded asiago cheese

Combine oats and water in a microwave safe bowl and microwave for 1 – 1 1/2 minutes, or until desired consistency of oatmeal.  Add flax seeds and stir.

Heat a nonstick pan over medium heat.  Add oil to hot pan.  Crack egg into pan and do not touch for several seconds.  When bottom of egg is cooked and solid, flip egg to ensure it is fully cooked.

Place egg on top of oatmeal and flax seed mixure.  Top with salsa and asiago cheese and enjoy!

*(Note:  If I wasn’t pregnant I would make this with an over easy egg.  To do this, heat your pan to medium high and let the egg cook just until barely solid on the bottom, then flip and turn off the heat.  Remove the egg from the pan after 30 – 45 seconds for maximum running yolk goodness.)