Simone's Kitchen

Scones; high tea treat for Monthly mingle

Scones | insimoneskitchen.com

I’m an avid reader of Meeta’s gorgeous and beautiful blog ‘What’s for lunch, honey‘ and so I couldn’t help but find the announcement for the Monthly Mingle on her blog a while ago. I immediately loved the theme which was High tea treats. While High Tea is really a typically English tradition there are a couple of restaurants around here that have a fantastic high tea and I have given a High Tea party a couple of times myself for events such as Christmas. For some reason though, I had never attempted to make scones. And let’s be honest; what High Tea is complete without scones??

High-Tea-Treats-300x300The only problem I had is that clotted cream is not something you can find here. I am sure it would be somewhere but not within easy reach, so I substituted the clotted cream with creme fraiche which I sweetened just a tiny bit with a little icing sugar. Combined with raspberry jam they were delicious and gorgeous and surprisingly easy to make!

The recipe is from Good Food magazine (you can’t get it any more British then that) and you can find it down below.

I had big plans on making the photos look real pretty but I was baking these scones and making the Daring Cooks assignment for this month at the same time and by the time I was finished the light had all but disappeared. It was an incredibly dark day and rainy day (perfect for baking!) too, so I had to be quick about it.

But having said that I will for sure make this recipe again as it was a real success. The scones are really light and fluffy which I don’t think they normally are. The ones I have tasted in the UK where usually really heavy (although that could have been the clotted cream!!) so these are a little easier on the stomach!

Scones for high tea | insimoneskitchen.com

Scones; high tea treat for Monthly mingle
Prep Time
10 mins
Cook Time
12 mins
 
Course: Dessert
Servings: 9 scones
Author: Simone van den Berg
Ingredients
  • 350 gr self-raising flour plus more for dusting
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 85 gr cold butter cut into cubes
  • 4 tbsp golden caster sugar
  • 150 gr pot natural full-fat yoghurt
  • 4 tbsp full-fat milk
  • 1 tsp vanilla extract
  • 1 egg beaten with 1 tbsp of milk to glaze
Instructions
  1. Put a baking sheet in the oven at 220c. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
  2. Warm the yogurt, milk and vanilla (I used a vanilla pod instead of extract) together in the microwave for 1 min or in the pan; it should be hot and may well go a little lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in stop.
  3. Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4 cm thick, dip a 7 cm cutter into more flour, then stamp out four rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up, Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 minutes untill risen and golden. Best eaten just-warm or on the day.

 

It’s funny but when typing out the recipe I realized that I forgot to add the sugar!! I didn’t miss it to be honest… but will add it next time!

O and…. ofcourse I had to also share my new ‘baby’…. Isn’t she absolutely gorgeous?

20091007-9664

Easy fluffy scones
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
Servings: 9
Ingredients
  • 350 gr self-raising flour plus more for dusting
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 85 gr cold butter cut into cubes
  • 4 tbsp golden caster sugar
  • 150 gr pot natural full-fat yoghurt
  • 4 tbsp full-fat milk
  • 1 tsp vanilla extract
  • 1 egg beaten with 1 tbsp of milk to glaze
Instructions
  1. 1. Put a baking sheet in the oven at 220c. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
  2. 2. Warm the yogurt, milk and vanilla (I used a vanilla pod instead of extract) together in the microwave for 1 min or in the pan; it should be hot and may well go a little lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in stop.
  3. 3. Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4 cm thick, dip a 7 cm cutter into more flour, then stamp out four rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up, Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 minutes untill risen and golden. Best eaten just-warm or on the day.

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30 comments

  1. Your scones look delicious, and congrats on your new mixer. : )

  2. I adore scones Simone…especially when enjoyed with afternoon tea! Yours turned out really delicious looking and best of luck with your new addition to your kitchen!

  3. These scones look great! I only had clotted cream once but when I did it was amazing…yum!

  4. I love a warm crumbly scone and these scones look as if they fit both criteria just perfectly!!!

  5. Scones, yum!! And I love the look of your new ‘baby’

  6. i used to call clotted cream “clotted arteries” when I was in England, because it is really just a step down from butter. But it tastes gorgeous! You know, I read in Nigel Slater’s “Eating for England” that there is a debate amongst English folk on whether you should first apply butter jam and clotted cream on top, or use the clotted cream instead of jam. The problems some people have…! High tea was my favourite luxury pastime in Oxford. Scones especially, but also the sandwiches. I think you have done a great job and your baby looks sooo CUTE!

  7. I meant “use clotted cream instead of butter”

  8. I love my scones with coffee..this looks fabulous..

  9. The scones look delicious and I love your new ‘baby’. Had mine a few months now and cant remember how I managed before!

  10. Very nice scones and congratulations on the kitchen aid. I’ve been borrowing my neighbor’s. May never give back.

  11. I don’t even know what high tea is LOL, but I’ll check this month’s Monthly Mingle to find out. I love Meeta’s blog and event. They are always so much fun. Those scones look delicious and your baby is absolutely gorgeous, you are so right. I need a baby like that.

    • O Ben, I can’t believe you never heard of High Tea… ๐Ÿ™‚ I am sure I will be explaining it all wrong as the English have various ‘versions’ of their ‘tea’ so maybe I should not really go into the details, but in the Netherlands, when we refer to High Tea it is usually an afternoon event where you have tea and combine that with various delicious bits and bites. Small sandwiches, scones, chocolate etc. It’s both sweet and savoury. But I just read on Wikipedia that originally it is a replacement for the evening meal which takes place between 5 and 6 pm, so maybe the high tea we have here is really a Dutch version!

  12. Love the site and the scones,will have to try these!! I know how it is with the “new Baby”,I know your happy!! I drove the old Voltswagon(hand mixer),for two years,looking at the fine fancy cars,but I found a almost new,Kitchenaid,last week,I could afford,and cooking is so much easier.I just need to get some attachments.”Keep the kitchen smelling good,and the smiles wide”!!

  13. Congratulations on your new baby! What did you name her? ๐Ÿ™‚
    The scones look great! I’m curious to see how your daring challenge turned out : i haven’t made mine yet.

  14. Congrats on the mixer =D. The scones look delicious!

  15. Your scones look very good to me, and perfect for High Tea. Maybe it is the yoghurt that makes thes ones fluffier.
    Thanks for joining us and congratulations on the “new baby” too.

  16. Wow, a high-tea! That is pretty cool. The scones, well, that is over the top. I love scones especially with a good cup of coffee but, eat will do to taste these fabulous treats.

    Very lovely blog post. Thanks for sharing.

  17. These looks fantastic- your photography is so great. I love scones…mmmm and tea!

  18. Yum! I’ve never made scones with yogurt before.

  19. Your scones look like just the thing for a cozy weekend brunch… Now I’m tempted to whip up a batch myself!

  20. Your pictures are just gorgeous!! Look at those scones actually smothered with cream:)- Just the way it is said in the books!

  21. MMMMMMMMMMM,….your scones look excellent!! I am a great scones lover bacause I am also a true anglofile!!

    They look truly delectable!!

  22. I would love to have a couple with coffee in the morning. I like whipping orange marmalade with butter and smearing them on the scones while still hot.

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  25. I have used your scone recipe lots of times because they are perfect & light, so I should know the quantities of the ingredients, but don’t. I was in despair when I clicked on the bookmarked tab and couldn’t see the recipe. I noticed you are working on a new format and offered to email any recipe missing, which I am begging, pretty please for the scone recipe as soon as you can, please, please.
    PS couldn’t get an email address from contact tab so hope you read this.

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