Scones

Scones with clotted cream and strawberry jam create an oasis of pleasure when you enjoy them with a cup of tea. Scones are best eaten the day they are baked, they will still be good on day two or three, but there is no ignoring the fact that they do start to dry out by then. To prolong their freshness, brush with the honey-butter glaze and they will stay wonderfully moist and flavorful for a good four days. Scones are undoubtedly British in heritage and i am glad that they brought these scones to the Commonwealth and into my kitchen now.

When we celebrated Kevin's birthday, we had a small tea party for him as he is at the moment not eating meat otherwise like the years before, he would love to have a steak dinner.


Ingredients:

1 tbsp lime/lemon juice

1 cup, approximately, whipping cream

3 1/2 cups all-purpose flour

1/2 cup sugar

1/2 tsp salt

4 tsp baking powder

1/2 tsp baking soda

3/4 cup unsalted European butter, cut into chunks

1 large egg

2 tsp vanilla extract

1 cup dried mixed fruits(bloom them in warm water/rum) - dry before using

Finishing touch

Milk or melted butter for brushing

Glaze

1/3 cup honey

1/4 cup unsalted butter

Method:

In a 1 cup measuring cup, put lime/lemon juice in and top up with whipping cream to 1 cup mark and let stand to make soured cream.

Preheat oven to 425 f. Arrange oven rack to upper third position.

In a food processor, add flour, sugar, salt, baking powder and baking soda and pulse briefly to blend.

Add in butter and pulse to make a coarse, grainy mixture.

Turn mixture into a large bowl and make a well in the center.

Beat egg lightly with vanilla , and add to flour mixture together with soured cream and mixed fruit to form a soft but firm dough.

Stack 2 baking sheets together and line top sheet with parchment paper or silicone pad.

Divide dough into 3, and remove 1 portion of it to place on to parchment paper or silicone pad. Press the dough into a 6 inch disk about 1 inch thick and score into 8 piece wedges. Brush the top with milk or melted butter. Repeat with the other 2 portions.

Bake until scones are nicely browned about 16 - 19 minutes. I like to bake the scones one tray at a time, cos it takes such a short while to cook, and by the time, these first 8 wedges are eaten, the next tray will be ready for the table.

Meanwhile, prepare the glaze by heating the honey and butter in a microwave until the mixture is just simmering about 1 1/2 minutes at high, stirring after 45 seconds.

Brush scones lightly with honey-butter glaze as they come out of the oven. Let stand on baking sheets for 15 minutes and then repeat brushing with more honey-butter glaze.

Serve fresh

These tartlets were also served in the tea party and recipes will be posted shortly. Please do come back to check for these delectable tartlets.

COUNTDOWN TO THANKSGIVING

5 days to Thanksgiving - buy the turkey and leave in the fridge to defrost. You might want to read this High Roast Turkey and check out the sides and desserts in this blog - get all the ingredients required.

Serves