Now that we’ve sorted our finger sandwiches, let’s look at another element of the the proper English afternoon tea: Scones, clotted cream and preserve.
Scones are served with preserve, lemon curd and clotted cream preferably from Devon. In case you’re wondering – preserves have chunks of fruit in a syrupy jam; whereas in jam, the fruit comes in the form of fruit pulp or crushed fruit.
Devon Clotted Cream is named after the lush green Devonshire countryside where cows, whose milk produce clotted cream, graze. Ever so contentedly! Thick and smooth, this opulent cream is the perfect spread for hot scones, English muffins, sponge cakes, to top strawberries.
CLASSIC ENGLISH SCONES
3 cups all-purpose flour
1 cup unsalted butter, cold and cut up in small cubes
1/4 granulated sugar
1/3 cup buttermilk
3 large eggs
2 table spoons baking powder
1/2 cup currents
Our preferred method for making mouth-watering scones is the rubbed dough method. Note: eggs and buttermilk should be cold, not at room temperature. Preheat oven to 350 degrees F.
Blend the dry ingredients thoroughly. Rub the cold butter bits with the dry mixture until the mixture resembles coarse peas. Blend the wet ingredients together and then work into the dough and mixing the batter by hand. Don’t overwork the dough or you’ll risk some very tough scones!
Transfer the dough onto a floured board; roll into a ball and apply a floured rolling pin until the dough measures about a uniform 1.5 inches in thickness. Cut into desired shapes – rounds or squares of about 1 to 1.5 inches in diameter and bake until golden and a toothpick comes out dry.