Culinaria : Tea Time Scones with Clotted Cream and Rrapsberry Jelly

I love the british Tea Time tradition. I was lucky to visited a traditionel posh Tea Time session in England....sandwisches with salmon, eggs, cucumber, and cakes.... a lovely experience. But I prefer a relaxed Cream Tea just with scones and Tea.

The recipes is from Ed Baines book BritCuisine p. 176. It was my first try to make Scones!The recipes was easy and the scones perefect!

225ml milk

500g self-raising flour, plus extra for dusting

30g baking powder

85g butter, cut into small cubes, plus extra for greasing

85g caster sugar

50g raspberries

225ml Milk

500g self-raising Flour

30g baking Powder

85g Butter

85g Caste Sugar

50g Raisins

1. Remove all racks from the oven except for the central rack and preheat to 200C/180Cfan/gas mark 8. Grease and flour a baking sheet.

2.Sift the flour and baking powder into a large bowl, add the sugar, then rub in the butter until it resembles fine breadcrumbs. Slowly add the milk and until it forms soft dough (you may not need all the milk). Bring the dough together and turn out onto a floured work surface.

3.Knead lightly and roll the dough out to about 1cm thick then dot the raisins over half the dough. Gently fold the other half of the dough over the raisins. Cut out into scone shapes using a round cutter and place onto the baking sheet. Whisk the egg and brush over the top of the scones, bake for 15 - 20mins until golden brown.

4.Serve with clotted cream and rapsberry jelly.

Preheat the oven to 200°C/400°F/Gas Mark 6. Put the dried apricots in the milk and allow to soak. Sift the flour and baking powder into a large bowl. Add the sugar and butter and mix with your hands.

Slowly add the apricots and milk to the mixture until it comes together to form a dough. Gently knead the dough until smooth, making sure not to overwork it.

On a floured surface, roll out the dough to 4cm thick. Scatter the raspberries over half the dough, fold over the other half and then carefully roll it out again so the fruit is in the middle. Lightly flour a round cutter and stamp out the circles. Glaze with the beaten egg

Grease a baking tray and dust with flour. Put the dough circles on the baking tray and bake in the middle of the oven for 20 minutes until golden brown.

225ml milk

500g self-raising flour, plus extra for dusting

30g baking powder

85g butter, cut into small cubes, plus extra for greasing

85g caster sugar

50g raspberries

225ml milk

500g self-raising flour, plus extra for dusting

30g baking powder

85g butter, cut into small cubes, plus extra for greasing

85g caster sugar

50g raspberries

Culinaria

Montag, 20. Januar 2014

Tea Time Scones with Clotted Cream and Rrapsberry Jelly

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