In Britain, we drink tea every day, whether at breakfast, during a break in the morning and in the evening ... but we should not forget an unmissable and typically British moment in the afternoon ... afternoon tea! In fact, we believe it’s a ritual that you should tuck into at least once during a stay in Great Britain!
Two options are available to you, from the complete formula with its mix of small sandwiches and petit fours, to the traditional cream tea. Originating in the south-west of England, in Cornwall and Devon, the tradition has spread throughout Great Britain. All you need in addition to a hot kettle of tea is some clotted cream or curd (a very thick cream), some tasty jam ... and of course scones!
Here is our recipe to help prepare this delicacy and recreate a little taste of Britain at home ... Don your aprons!
Ingredients for about 8 scones (4 people):
- 230g (1 3/4 cup + 2 tbsp) of flour
- 150ml (1/2 cup + 2 tbsp) of milk
- 60g (4 1/4 tbsp) butter, diced
- 25g (3 1/2 tbsp) of sugar
- 1 egg
- 1 sachet (1 tsp) of baking powder
- 1 pinch of salt
Preparation of the scone recipe (6 steps):
1.Preheat your oven to 180°C/350°F. Butter a baking sheet or cover it with a piece of parchment paper.
2.Evenly mix the flour, baking powder, sugar and salt in a bowl, then pour in the milk. Add the cold butter cubes, without melting them, then knead to obtain a smooth dough.
3.Roll out the dough to about 2 cm thick on a surface coated in flour. Cut out discs with a glass or a large round cookie cutter.
4.Brush the scones with the egg mixed with a little milk.
5.Bake on the middle rack until the scones are lifted and slightly golden brown, usually taking between 15 and 20 minutes. Adjust the duration according to your oven!
6.Taste the warm scones with a good tea, milk, jam and clotted cream.
Note - Clotted cream is not always easy to find outside of Great Britain. It is a thick cream (with 55% fat!) Prepared from raw milk heated for several hours and then rested in the fridge, it can be prepared at home if you can't find an equivalent.