Bringing London home

At the being of May, we went to London for a week. Frankly I’m surprised that with all my Anglophile tendencied, it took me this long to get there.

It was lovely. London was louder and bigger than I expected. Something between New York and Time. Not quite Continental Europe, but close. We got out of the city for a day and saw the cliffs of Dover and Canterbury. It was nice to get some fresh air.

Since we were only in London a week, we didn’t see everything. I suppose a trip back must be in my future. In the meantime, here are some scones which Mr. F says are as good as the one we had at afternoon tea!

English Scones

Adapted from Recipes for the Nation’s Favorite Food

330 g flour

1 tbsp baking powder

1/4 tsp salt

40 g sugar

5 tbsp butter

175 ml milk

75 g currants or raisins (optional)

Preheat oven to 425F.

Combine dry ingredients in a large bowl. Cube butter and add to bowl. Place bowl in fridge to chill for at least 15 min. It is very important for your ingredients to remain cold so your scones end up with a flaky texture.

Rub butter cubes into flour mixture, giving it the texture of fine breadcrumbs. Add currants or raisins, if using. If making in advance, stop here.

Gradually add milk and knead gently until mixture forms a smooth dough.

On a floured surface, roll out dough about 1 inch thick. Using a 3 inch cut, press firmly into dough without twisting. Otherwise, you will end up with scones that rise unevenly. Place scones in baking sheet.

Gently knead remaining dough and cut out scones until all dough is used up. Brush tops with milk or eggwash for a shiny finish.

Bake for 12-15 min until golden and risen. Allow to cool slightly before serving but are best consumed on the day they are made.

I like them best with raspberry jam but strawberry is very traditional.

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Filed under Breads & Biscuits, Breakfast, British

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