Tag Archives: scone

Afternoon Tea: The Finished Article

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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!

J&W

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.

Recipes:

Cheddar & Mustard Scone
Tomato & Red Onion Chutney

Stem Ginger Scone
Rhubarb & Ginger Jam

Cheddar & Wholegrain Mustard Scones

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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 savoury scones. The corresponding chutney recipe is here, the sweet scone here and the jam here. Magic.

Ingredients

225g self-raising flour (and a little extra for dusting)
1 1/2 tsp baking powder
50g butter
100g cheddar
3 tsp wholegrain mustard
150ml milk
1 egg to glaze

Method

Sieve the flour and baking powder into a large bowl. Add the butter and gently rub it in to form a light, sandy consistency. There should be no large lumps of butter. Finely grate in around 4/5 of the cheese (very precise I know – but just make sure you save a small amount for the topping) and add the mustard. Add around 100ml of milk and mix with a butter knife to form a dough. Slowly add the rest of the milk until you form a soft dough. Bear in mind that you may not need all of the milk, as you don’t want it to be too wet.

Turn out the dough onto a lightly floured work surface. Roll out to around 5mm thickness. Fold in half and roll once, very gently, to stick the two layers together. Use a small cutter (ours was around 5cm diameter and made about 18 scones) to cut out the scones and place on a baking tray. Glaze the top and sides with beaten egg and sprinkle on the remaining cheese. Bake in the oven at 200°C for around 12 minutes until golden brown.

Serve with your favourite cheese and a tasty chutney.

J&W

*scONs to J, scOHNes to W. One day someone’s gonna lose an eye over this little disagreement.

Rhubarb & Ginger Jam

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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 jam. The corresponding sweet scone recipe is here, the savoury scone here and the chutney here. Magic.

Ingredients

1kg  rhubarb
400g jam sugar (or caster sugar and 8g pectin)
30g stem ginger
6cm piece of root ginger
juice of 1 lemon
1 tsp vanilla extract

Method

Wash and chop the rhubarb into 1cm slices. Chop the stem ginger and  grate the root ginger. Add to a large pan with the sugar and other ingredients. Bring to the boil over a medium heat. Note, you do not need to add any liquid to this as the rhubarb will smush down. Simmer on a low heat for around an hour, but use your common sense; the sauce should be thick and slightly sticky. Quite like jam. In fact, very like jam. Try cooling a small amount on cold plate to see if it is ready. It will thicken on cooling, so  bear this in mind.

Pour into a sterilised jar and leave to cool. Keep in the fridge. At a guess, it would be best eaten within 8 weeks. But we will not be liable for any stomach bugs incurred if eaten before or after this length of time. It was chosen somewhat arbitrarily. Who knows, it might be 16 or it might be 4, ours probably won’t last that long anyway…!

*Tip Alert*

Sterilising jars

There are a few ways of doing this, but we find the easiest is to wash them by hand in hot soapy water. Dry them in the oven on a very low setting (around 70°) for around ten minutes. Put the jam into the jars whilst both are still hot. Remember that if you cool glass jars very quickly (put them in cold water whilst still hot) they will probably crack, so don’t do that.

J&W

Stem Ginger Scones

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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.

Ingredients

225g self-raising flour
pinch salt
50g butter
25g sugar
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

Method

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.

J&W

*scONs to J, scOHNes to W. One day someone’s gonna lose an eye over this little disagreement.