So, after 2 hours of chopping, stirring, boiling and baking we (re)created possibly the best cream tea we have ever had. Boom. Make sure to check out the recipes below the picture!
We had our savoury scones with some extra mature cheddar (anything less is a crime) and could have done with some clotted cream with our sweet scone, alas…we were too lazy to go to the shop…!
Based on the menu of Cordial and Grace tea-shop in Bristol.
Cheddar & Mustard Scone
Tomato & Red Onion Chutney
Stem Ginger Scone
Rhubarb & Ginger Jam
When in Bristol for the Jubilee weekend we had afternoon tea at a wonderful little café. It consisted of savoury and sweet scones*, with chutney and jam respectively. They were so bloody scrumptious we thought we’d attempt to replicate them. Here is the recipe for our sweet scone. The corresponding jam recipe is here, the savoury scone here and the chutney here. Magic.
225g self-raising flour
8g stem ginger (sorry, this is a guess. if you buy it in a jar, like we did, then we would suggest two 2.5×2.5cm pieces, otherwise just guess according to your love – or otherwise – of ginger)
1 tsp ground ginger (optional)
125ml buttermilk (made by adding a teaspoon of lemon juice to normal milk)
1 egg or another drop of milk to glaze
Sieve the flour into a bowl and add the butter and salt. Rub together very gently until it forms a soft, sandy consistency with no big lumps of butter. Add the sugar, stem ginger and ground ginger and mix gently. Pour in half of the buttermilk and mix together using a butter knife. Add the rest of the buttermilk bit by bit until it forms a soft doughy consistency. You may not need to use all of the milk.
Turn out the dough onto a lightly floured work surface and roll out to around 5mm thick. Fold it over and roll once just to stick the layers together. This method of rolling out helps to form a slight seam when the scones are cooked that make them easier to slice in half.
Using a small round cutter (ours was around 5cm diameter and this quantity made 15 scones) cut out the small rounds and arrange them on a baking tray leaving a gap between each one. Glaze the top and sides (if you can) with beaten egg and bake at 200° for 10-12 minutes.
Serve with a tasty jam and clotted cream for ultimate indulgence.
*scONs to J, scOHNes to W. One day someone’s gonna lose an eye over this little disagreement.