For Anglophiles, Reading & Other Authors

Foodie Thursday: Cream Tea Scones

Julia IbbotsonToday 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?

The Old RectoryI 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
makes 10–12

50 g. (2 oz.) butter
25 g. (1 oz.) caster sugar
5tbsp milk
1 egg
225 g. (9 oz.) self raising flour
1 tsp. baking powder
Pinch salt
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!


Foodie ThursdayThank 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…


Watercolor bubbles

Would you like free tips and tools to manage your website and writing time?

Sign up to get resources by email, every 2 weeks:

previous post
next post

15 Comment

  1. Reply
    Julia Ibbotson
    June 6, 2013 at 8:24 am

    Thanks, Pauline! Lovely to meet with you again here, over (I hope) a nice cup of earl grey and a cream scone. I’m just having one myself – care to join me? Actually the scone has become a slice of coffee cake, hope you don’t mind, and we’re having English tea off my new fine bone china vintage art deco gilded tea cups and plates (won on an ebay auction yesterday!). Yummy, thanks for hosting, Pauline! BTW you can use a teaspoon of bicarbonate of soda with the baking powder and plain flour instead of SR flour. And I’ve just finished reading your book – lovely!

    1. Reply
      Pauline
      June 7, 2013 at 6:11 pm

      Thanks for the SR flour tip! To be honest, whenever any of my baking goes wrong, I’ve got into the handy habit on blaming it on lack of self raising flour. 🙂

  2. Reply
    Martina
    June 7, 2013 at 1:55 am

    Thank you Julia for this lovely recipe.
    Some friends are coming for Sunday Lunch, so I will try and bake these scones. As well as strawberry jam, I’m planning to have raspberry jam from a local producer. And to make them even more memorable, I will also buy some Cornish clotted cream.
    I’m already salivating… 🙂

    1. Reply
      Julia Ibbotson
      June 7, 2013 at 8:50 am

      Oooh lovely, Martina. Interestingly there has been a debate in the UK recently about which to dollop on first: the jam or the cream! Well, the real English way, in my opinion, is the jam spread first then the cream dolloped on top. Always leave a little rim clear round the edge of the scone so that it doesn’t dribble off! Any jam is great; I’ve used hedgerow bramble too. Hope the Sunday tea goes well! Can I come too?!!

      1. Martina
        June 7, 2013 at 9:43 am

        I agree with you Julia, I always put the jam first and then the cream. I think it’s difficult to spread the jam over the cream, if we do it the other way around… 🙂

        The weather has been lovely and warm – so, we’ll probably due a barbeque on Sunday and then your scones for dessert! We will also have some fresh strawberries. You can come too 🙂

      2. Pauline
        June 7, 2013 at 6:12 pm

        Hmm, hedgerow bramble sounds pretty good, but I actually really like scones with just a little butter on. It’s about the only occasion when I eat *real* butter… well worth it!

  3. Reply
    Julie Valerie @JBValerie
    June 7, 2013 at 12:30 pm

    Oh, my goodness. Sounds so yummy. I love canning and imagined pairing this recipe with my strawberry-rhubarb preserves served with a sprig of mint. 🙂

    1. Reply
      Pauline
      June 7, 2013 at 6:13 pm

      Strawberry-rhubarb? Ooh, now we’re getting fancy – sounds great, Julie!

      1. Julie Valerie @JBValerie
        June 8, 2013 at 7:28 am

        Ingredients for the strawberry-rhubarb: 3 c strawberries; 1 c finely chopped rhubarb; 5 c sugar; 1/2 t finely shredded lemon peel; 3/4 c water; one 1.75-ounce package regular powdered fruit pectin. Boil then can into jelly jars. Serve with scones and a sprig of mint.

        Also have great recipe for Sweet Cherry Jam (I can in July at height of cherry season in my area) and a delicious Strawberry Margarita Jam which has lime juice, tequila and Triple Sec in it. But my favorite is my Honey Chianti Jam made with high quality wine. Yummy!

    2. Reply
      Julia Ibbotson
      June 8, 2013 at 7:56 am

      Oooh wow! Now this is luxury, Julie!

  4. Reply
    Julia Ibbotson
    June 8, 2013 at 8:01 am

    I agree, Pauline – just butter is great (real English slightly salted for me!), but I like a handful or two of sultanas added to the recipe if I’m not having the jam and cream topping….feeling peckish now just thinking about it, although we’ve only just consumed a typical English Sunday roast. Wonder how Martina is getting on?

    1. Reply
      Pauline
      June 8, 2013 at 10:07 am

      Oh! Yes! Sultanas are a must! I haven’t actually found sultanas in the baking section of my (US) store, but did buy ‘golden raisins’ which I think are the same thing.

  5. Reply
    Trish
    June 11, 2013 at 9:01 am

    That sounds delightful! Will absolutely be trying this recipe this summer!

  6. Reply
    April @ The 21st Century Housewife
    June 14, 2013 at 9:01 am

    There’s nothing like a Cream Tea! Thank you for sharing the recipe for your scones. I’ve just ordered a Kindle copy of The Old Rectory for my iPad. Can’t wait to read it!

    1. Reply
      Pauline
      June 14, 2013 at 7:52 pm

      I bet you and Julia could swap some great baking tips! 🙂

Leave a Reply