During our trip to London, we took a day trip to the cliffs of Dover and Canterbury. After the 2 hour drive and wandering the cliffs, we were quite hungry when we arrived in Canterbury. In fact, we saw very little of the town in our effort to have a nice lunch.
I had found a tea shop not far from the center for town before our trip, Tiny Tim’s. It was built in 1600s and like every bit like a quintessential tea shop.
I took advantage of the afternoon cream tea with two enormous scones, clotted cream, and jam. If anyone has a recipe for clotted cream, please share! I’m hooked!
In the meantime, I offer you this recipe which Mr. F says is as good as any we had in England.
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, cubed
175 ml milk
To a large bowl, add for, baking powder, salt, sugar, and butter. Chill bowl for at least 10-15 min.
Preheat oven to 425F.
Rub butter into flour mixture until only pea-sized lumps remain. Gradually add milk, kneading gently.
Roll or shine mixture on lightly floured surface till about 1 inch thick. Cut into 3 inch circles using a pastry cutter or drinking glass. Don’t twist while cutting it your scones will rise unevenly.
Lightly knead scraps and cut out remaining scones till dough is used up.
Bake for 12-15 min until golden and risen nicely. Cool on wire rack.
Best served strawberry or raspberry jam.