October 18, 2012 in Food Porn
Continuing with the tea party obsession and as I teased in the last post, I am sharing a recipe here for cream scones. In England, there are several sorts of “tea” meals including what is called a “cream tea“. My sense of it is that a cream tea is a simple unassuming although very high calorie affair usually enjoyed at a tea house or farm stand in Devonshire. In addition to tea, plain or berry scones are served with cultured clotted cream (Devonshire clotted cream is iconic) and perhaps a berry jam of some sort (strawberry, raspberry, you name it). The ritual of taking tea in this way seems to date back as far as the 11th century in Tavistock Abbey, Devonshire.
Unfortunately, I do not have access to this delicious sort of cream other than in the preserved form of shelf stable jars. I think that it would be an insult to consider that product the same as actual clotted cream.
In an attempt to capture some of the decadence of a cream tea I settled for a Joy of Cooking recipe for cream scones. There are a huge variety of recipes for this simple unyeasted delight. Some recipes include eggs and butter. The cream scone recipe omits these ingredients and uses heavy cream. I used dried cherries because thats what I had on hand. You can use raisins (soak in rum first?), dried currants, other berries, chocolate chips, toffee, anything that strikes your fancy.
It all comes together very quickly and before you know it you will be sitting down to nibble on some warm comforting cream scones and sipping your favorite hot drink.
Dried Cherry Cream Scones
- 2 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups heavy cream
- 1/2 cup dried cherries
- 2-3 teaspoons milk for brushing on top
Preheat oven to 425 F.
To flour, salt, sugar, and baking powder add the dried cherries. Coat the cherries well. Add the cream and mix until JUST incorporated.
Dump dough out onto greased baking sheet and form into a loaf 3/4 inches thick.
I did mine in a round. Cut the dough into desired shapes. I just do pie cuts to make triangles so that I do not have any waste to reknead into shape – that rekneading can make the dough tough. Brush with some milk and bake for about 12 – 15 minutes or until a golden color of your choosing. You will need to be certain that the interior is cooked. If not, put back in the oven, cover with foil and continue until interior is no longer wet dough.
Remove and serve warm with tea!