I was thinking about other ideas for the Jubilee and what could be more British than tea and scones.
I have tried and failed many a time to make a decent batch of scones but it was time to take on my nemesis once more. I looked through the internet and found this recipe for buttermilk scones by Nigella Lawson. Swayed by her comment that it shouldn't take anymore than 20 minutes to prepare and bake scones I decided that this was the recipe for me.
The preparation was quick and easy and before I knew it I had a lovely batch of scones just screaming out for some clotted cream and strawberry jam. I had taken on my nemesis and victory was mine.
But what kind of tea to have with the scones. Well, I discovered that Twinings has brought out a limited edition Diamond Jubilee Tea Blend that come in a variety of different caddies. I'm a sucker for anything pink so I know which one I'll be buying.
For the more health conscious, why not try green tea which is full of antioxidents. My mum's favourite tea though is white tea which has the same health properties as green tea but with a more delicate taste.
500g Plain Flour, plus extra for dusting
2tsp Bicarbonate of Soda
2tsp Cream of Tartar
2tsp Caster Sugar
50g Unsalted Butter
25g Soft Vegetable Shortening
1Egg, beaten, for an egg wash (optional)
- Preheat the oven to 220C / Gas Mark 7. Line a large baking sheet with baking parchment.
- Put the flour into a bowl with the bicarbonate of soda, cream of tartar and sugar.
- Chop the butter and vegetable shortening into pieces and drop them into the flour.
- Rub the fats into the flour using your fingertips then pour in the buttermilk, working everything together to form a dough.
- Lightly flour your work surface. Pat the dough down into a round-edged oblong about 4cm / 1 ½ in thick, then cut out 6cm / 2 ¼ in scones with a fluted cutter.
- Arrange the scones fairly close together on your lined baking sheet, and brush with the beaten egg (to give golden tops), if you wish. Cook for a bout 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Move them to a wire rack to cool, and serve with clotted cream and jam.