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cuppacocoa
May 10, 2015

‘ello mate! Cheers from the UK! This week I’ll be taking a break from the usual posts so I can more fully enjoy my time abroad :]. We’ll be back to our regular topics next week!

Here’s a peek at what I was up to today, at the lovely Diamond Jubilee Tea Salon at Fortnum and Mason!

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So delicious!

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Since I can’t actually take you along with me, I’m bringing back one of my favorite recipes to share with you: cream scones! Make a batch of these and transport yourself to this lovely London tea salon for a while :).

Back to our regular programming next week!

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Cream Scones with Dried Fruit
Recipe slightly tweaked from Cook’s Illustrated

Ingredients

Instructions

  1. Preheat oven to 450°.
  2. Combine flour, sugar, baking powder, and salt in a food processor. Add butter and pulse to combine, about 10-12 times, to make a coarse meal. Add fruit and cream and pulse to incorporate, about 3 times, just until the dough comes together.
    (If you are using fresh blueberries, stir it in by hand first, then stir in the cream by hand, just until the dough comes together… otherwise you will end up with a purple mess.)
  3. Turn out onto a floured surface and knead 7-9 times until the dough forms a smooth ball. Pat into a round circle about 1″ high, then cut into 8 wedges and lay on a parchment-covered baking sheet.
  4. Brush the 2 tablespoons of cream on top of the wedges, and sprinkle evenly with a thin layer of sugar.
  5. Bake for 10-13 minutes, or until the tops are golden brown. Remove and let cool on a wire rack. Enjoy a scone while it is still warm, or toast to reheat later. Delicious!

Scones - brush with cream and sprinkle with sugar before baking!

Cream Scones with Dried Fruit

If you are making these for a party or tea or something, then divide the dough into 2 discs in step 3 and continue in the same way. You’ll get smaller scones, which is more manageable to eat when there’s lot of other food :). 

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