Today I’m delighted to welcome Julia Ibbotson to Foodie Thursday. Julia is the award-winning author of The Old Rectory: Escape to a Country Kitchen, available world-wide from Waterstones, WHSmiths bookstores and online from Amazon.com and Amazon UK.
I have a real problem. You see, Pauline asked me to write a guest blog about my book The Old Rectory: Escape to a Country Kitchen, which is a true story of our renovation of an English Victorian rectory, and of finding what is important in life. It has an additional twist: each chapter ends with a series of yummy recipes which relate to the mood, season or historic period detailed in that chapter. But (and here’s the rub!) I had to include a recipe. So, which one to choose from the many in the book? Oooh, the scrumptious sticky toffee pud? Or a teatime treat: the chewy ginger flapjacks or the brandy snaps? Comfort food for the soul, like the lamb shanks in mint gravy, or an authentic Victorian recipe like the plum duff? All delicious, but which will give the “flavour” (sorry about the pun) of my book?
I flick through the pages and I read over page 116 about the summer garden party we hosted: “We set up long trestle tables with pretty Victorian flowery and lace cloths, and plates piled high with finger food. There are little crustless triangular sandwiches of salmon and cucumber… and I have made … cream scones for a traditional Victorian tea party…”
So I decide: it’s easy to make, and something quintessentially English, and goes very well with a nice cup of tea (English “breakfast” or Earl Grey)…
Cream Tea Scones
50 g. (2 oz.) butter
25 g. (1 oz.) caster sugar
225 g. (9 oz.) self raising flour
1 tsp. baking powder
A little beaten egg or milk to glaze
Strawberry jam and double whipped cream (or Cornish clotted cream) to sandwich the scones, and a little icing sugar to dust the tops.
Preheat the oven to 220ºC, 425ºF/gas mark 7. Mix the flour, baking powder, and salt. Place all the ingredients into a bowl and mix to form a soft dough. Turn out onto a floured board and roll out to about 1 cm. (0.5 in.) thickness. Cut into rounds with a 5-cm. (2-in.) cutter and place the scones on a greased baking sheet. Brush lightly with milk or a lightly beaten egg. Bake in the oven for about 12–15 minutes. Cool on a wire cooling tray. Split each scone and spread with a layer of good fruity strawberry jam, topped with a dollop of whipped double cream, then place the other half on the top and dust with sieved icing sugar.
Delightful, sinful, and gorgeous!
Thank you, Julia. It was a pleasure to have you and your amazing scones here today! (If self raising flour is not available where you live, there is comprehensive advice here on what you’ll need to add to plain flour.) Find out more or follow Julia through her website.
Next week on Foodie Thursday, Courtney Giardina will be tempting us with wine…
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