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Victorian Tea Scones Recipes Fresh baked scones, still warm from the oven, with clotted cream and jam graced the tables of Victorian society at tea time. Here are a couple of traditional scones recipes you can try out. Clotted cream is a thick yellow cream made by heating and then leaving unpasteurized cow's milk in shallow pans for several hours. During this time, the cream content rises to the surface into 'clots'. Clotted cream must be made from unpasteurised milk or the clots will not form. It is pure indulgence. You can purchase Devonshire Clotted Cream at English specialty stores or you can try out the recipes at the bottom of this page. Basic Tea Scones 3 cups sifted all purpose flour 2 1/2tsp baking powder 1/2 cup. sugar 1/2 teaspoon baking soda 1 tsp salt 3/4 cup butter 3/4 cup currants, washed and dried 1 cup buttermilk 1/4 cup light cream In a bowl, combine the flour, baking powder, sugar, soda and salt. With a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Add the currants. Gradually add the buttermilk and mix until dough clings together. Turn the dough out onto a lightly floured board or pastry cloth and pat into a 1/2 inch thick rectangle. Cut the scones into rectangular pieces or squares, whichever you choose, and place on a buttered baking sheet. Brush the tops with cream and bake in a 450 oven for about 15 minutes. Cheese Scones 8 ounces of self raising flour 1/2 level teaspoon salt 1 level teaspoon baking powder 2 ounces butter or margarine or lard 1/4 pint milk 4 ounces strong cheese 2 teaspoons mustard Mix the flour, salt and baking powder together and run it through a sieve. Rub in the butter and stir in the cheese. Add the mustard to the milk and then whisk. Make a well in the middle of the mixture and add in sufficient milk to form a soft dough. Turn the dough out onto a floured board and roll it out to ˝ inch thick. Cut into rounds of about 2 inches. Place on a greased tin and baste milk on the tops. Sprinkle some cheese on top. Bake in a fairly hot oven for about 10 to 15 minutes, leave to cool on wire rack. Makes about 15. Spreads for Scones You can spread scones with lemon curd, with jam or "Devonshire" Cream. Clotted Cream A reasonable of clotted cream can be made by combining two parts whole milk with one part whipping (heavy) cream, heating at the very lowest possible heat for a couple of hours until a skin forms, leaving it undisturbed overnight, and then harvesting the skin and its underclots—one may do whatever one likes with the remaining milk. Fake Devonshire Cream 8 ounces softended cream cheese 1/2 cup sour cream 2 tablespoons confectioners sugar Beat till soft and smooth |
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