Olympic English Scones

Today’s recipe is in honor of the London Olympics!!! SO excited about them, and so heartbroken not to be there. I lived flipping 35 years in England and nothing happens. I move to California? There’s a Royal Wedding, there’s a Jubilee, we win the Tour de France, we get the Olympics!

Scones are the epitome of all things English, especially when smothered in jam and cream.

My scone-tastic table for last year’s Royal Wedding

Now I have to warn you, it took me 5 or 6 attempts to get decent at scone-making, so it may be worth making half the quantity below until you crack it. You may need to try a few times, but persevere!

I also need to warn you that scones need to be made and eaten on the same day. They will freeze quite well but they lose some magic. So you can’t make them one night and eat them the next day. Get up and make them that morning. Better still, get the dough ready and then bake them just before your guests arrive so you look particularly accomplished.

And your final warning…you HAVE to serve scones with jam and whipped cream. Don’t try them in any other fashion. If you’ve made them a little dry, the cream will cover all your mistakes. And if you’ve got them perfect, well congratulations – you deserve some cream. Squirty/aerosol cream will do fine but proper whipped cream is ideal. Clearly jam and cream aren’t particularly heart friendly…but oh they’re good together.

This scone recipe comes from a lovely book I was given by my darling friend Debs when I was her bridesmaid. Betty’s is a tiny chain of tea-rooms across the North of England, where we lived. Their scones are amazing.

So, with no further ado…get your British accents on and make some scones.

Scones

Makes 18 scones (ish)

Ingredients

500g Self-Raising Flour

175g Butter at room temperature, cut into little cubes

3 Tbsp Confectioners’/Icing Sugar

150g Sultanas/Raisins/Dried fruit

3 Large Eggs

Dash of Milk

Directions

Pre heat oven to 220 C or 428 F. Line a baking tray with parchment.

Sift the flour into a bowl.

Put the butter into the bowl. Start rubbing the flour into the butter with your fingers, gently, by lifting it about 10cm into the air and rubbing, letting the flour fall into the bowl. This adds air to the scones.

(The Dude took these this photo… not bad for a two year old.)

Eventually, you’ll have what looks like a bowl of breadcrumbs.

Add the sugar and sultanas. In a bowl, beat the eggs together and add to the flour mixture. Mix in with a palette knife or a metal spoon.

Add a little milk, just a dash, and mix into a dough. Add more until it looks good. Don’t make it too wet. If the dough is too wet, sprinkle flour over it.

Flour a board and a rolling pin, and roll it out to about 1 inch thick. Don’t bash it down too much. Be gentle with your dough. I struggle with this.

Using a cutter ideally or an upside-down tumbler, cut the scones. This is the fun bit.

Place on a lightly greased baking tray, dusted with flour. Wipe the top with milk.

Bake in a pre-heated oven at 428 deg F for 10 minutes.

Take out, let cool a little and then place on wire baking trays till properly cooled. Then slice in half, lather with butter and jam and put a MASSIVE dollop of cream on top.

Serve warm or cold, with tea in a bone china mug. Or scoff standing up in the kitchen. Both are good.

A totally unnecessary shot of me, the Dude and my Mum a year ago.
One of my favourite photos ever!

About Cathryn

I'm from Wiltshire, a beautiful rural county in the south of England. My husband, son and I moved to California in August 2010 with my husband's job, whilst I stay at home with The Dude, our gorgeous five year old son. I love running and cycling. I'm a Christian. I am finally learning to cook (about time too). I'm loving exploring this new part of the world and meeting its wonderful people.
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One Response to Olympic English Scones

  1. Pingback: Olympic Style: Host an Olympic Party | Crisduh

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