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Front Parlour Tea Scones Recipe
 There
are secrets to making enjoyable scones. Handle the mixture as little as
possible, and put the unbaked scones on a preheated baking tray. Remove from
the oven and wrap them in a clean tea towel, serve whilst still warm.
We have a saying in the West Country ~ 'Nothing, crowns the glory of
Clotted/Double Devon Cream', meaning you never sandwich scones back together
or yet put the jam on top of the cream, the jam (tradition demands
strawberry jam) creates a barrier between the warm scone and the cool yummy
cream!
Makes 18-20
3 cups self-rising Flour
1+1/4 tsp salt
2+1/2 tsp Baking Powder
2+1/2 tbls Sugar
6 tbls Butter
3/4 cup Buttermilk
1 cup Sultanas (or substitute raisins)
1 jar Double Devon Cream (Click
To Purchase) or Heavy Cream for whipping
1 jar 'Thursday Cottage' Strawberry Jam handmade in Devon (Click
To Purchase)
Preheat your oven to 425 deg F
Sift together the flour, salt & baking powder into a bowl, add the sugar,
sultanas & butter. Blend/rub in the butter until the mix resembles fine
breadcrumbs. Gradually mix in the buttermilk to make a dough.
Knead on a lightly floured work surface until smooth.
Roll out the dough to about 1/2inch thick, then cut out 2inch rounds with a
fluted or plain cutter, rerolling the dough until it is used up.
Arrange the scones on your preheated baking tray then brush the tops with a
little buttermilk.
Bake in the oven for 12-15 minutes.
If using heavy cream whip the cream and refrigerate until ready to use, open
the Double Devon Cream into a dish with a dish of Strawberry jam side by
side. Cut your scone in half through the center, spread the jam on the two
halfs then crown the scone with the delicious Double Devon Cream.
You are in for a treat ~ a traditional Devonshire or Cornish Cream Tea.
Wouldn't hurt to have put the kettle on and made a pot of our own
British
Gourmet Tea Co., Front Parlour tea (Click To Purchase) or whatever your preference is, ~ go on
you deserve it!
Please feel free to email any requests for recipe's long lost
or remembered from your childhood or visits to Great Britain and
I
will try to help you.
gourmet@thebritishshoppe.com
Barbara
RECIPE LINKS:
Recipes,
Date and Walnut Teabread, Quick and Easy Crème Brulee, Chranachan,
Trifle, Coronation Chicken, High Tea - Baked Beans on Toast,
Bonfire Toffee, Double Devon Cream Fudge,
Holiday Stuffings,
Earl Grey Bread & Butter Pudding,
Traditional Scotch Dinner,
Red Velvet Cake,
Hot Cross Buns,
Stilton & Fresh Pear Savoury Tart,
Welsh Rarebit (Rabbit) Recipe,
Blancmange,
Curry Masala,
Treacle Pudding,
Yorkshire Pudding,
Cottage Pie,
Flapjacks,
English Toffee Apples,
Custard Tart,
Braised Leg Of Lamb,
Harvest Pudding(Hot Coronation Turkey),
Sticky Toffee Pudding,
Maids Of Honour Tarts,
Eton Mess Pudding,
Sticky Gooey Ginger Cake,
Front Parlour Tea Scones,
Scotch Eggs,
Treacle Sponge,
Tea Cakes,
Lemon Curd,
Banoffi Pie,
Ham & Pineapple Topknots,
Kedgeree,
Lunchtime Salad Recipe,
Pots-Au-Chocolat Recipe,
Somerset Pork With Apples Recipe,
Steaks with Stilton Cheese Sauce Recipe,
Stilton and Grape Avocados Recipe,
Summer Pudding Recipe,
Queen's Cake Recipe
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