ABOVE: Lovely cucumber sandwiches, crustless in the traditional style, English Breakfast tea with bee designed napkins...a thoughtful touch. BELOW: Scones with strawberry jam and REAL clotted creme! It was all so heavenly and a chance to relax and while reflecting over the bees who bring us such lovely indulgences.
My Recipe for Traditional English Scones:
Yield: 1 dozen
Cook time: 20 minutes
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/4 cup, plus 2 tablespoons sugar
- 3 large eggs
- 1/3 cup buttermilk
- 1/2 cup raisins
Preheat the oven to 350 degrees F.
Sift together the flour and baking powder. In a separate bowl, beat the butter until creamy. Add the 1/4 cup sugar, beating until pale and fluffy. Add the eggs, 1 at a time, then add the flour mixture and the buttermilk. Sprinkle the raisins over the dough and gently fold them in. Using an ice-cream scoop, place mounds of dough on a baking sheet and sprinkle with the remaining sugar. Bake for 20 minutes. Serve the scones warm, with strawberry jam and clotted cream.