Afternoon tea in the UK is based entirely around the classic plain scone. A cream tea is simply scones served with jam and clotted cream. High tea includes sandwiches and little cakes or pastries in addition to the scones. But the scone is the queen of this afternoon tea realm. To have an afternoon tea with no scones is like having Pimms with no fruit. Unthinkable!
I love scones, they are always such a lovely treat. However I do find it really disappointing when you have afternoon tea somewhere and they serve the scones without clotted cream, unless it is a good thick whipped double cream. There is always the discussion should you have them cream then jam, or jam then cream…I tend to go with whichever I can get to first!
From talking to American friends it seems that getting hold of clotted cream in the USA is pretty tricky, they couldn’t find it anywhere – so whip some double cream until thick and use this instead. But please please don’t think about using squirty synthetic cream, it will be a sad affair. And if you ever visit the UK, make sure you visit beautiful Devon and Cornwall and try real clotted cream, especially if you are a dairy lover – it is out of this world!
A word of warning – don’t twist the cutters when cutting out the scones, or you will remove the ridges around the edges and your scones won’t rise! The dough will be quite soft and sticky, so make sure you dust the surface and rolling pin well with flour first!
If you liked these you may also like: Chewy M&M Cookies
- 200g (8oz) Self Rasing Flour
- ½ Teaspoon of Salt
- 50g (2oz) Unsalted Butter, cubed
- 25g (1oz) Caster Sugar
- 125ml (1/4 Pint) Milk
- Preheat the oven to 220'C. Grease a baking tray.
- Sift flour into a blender, add the butter and blend for a few seconds until like breadcrumbs (alternatively you can rub the butter in with your fingertips).
- Tip into a mixing bowl, add the caster sugar and mix.
- Add the milk, and gently mix to a soft dough with a knife.
- Lightly flour a clean surface and roll out the dough until about ½ inch thick.
- Cut out scones with a biscuit cutter (don't twist as you cut or the scones will go flat!)
- Place the scones onto the baking tray. Brush the tops lightly with a little milk.
- Place in the oven and cook for about 10 minutes or until risen and golden.
- Cool on a wire rack.
- Serve and enjoy!