Page 27 - Flipbook

English Cream Tea
BY LEANNE DE TOERKENCZY
The cream tea is considered
the regional dish of Devon. Today Devonshire Tea has been adopted with varied recipes around the world in many tourist regions. However, the traditional scone is made from just a few ingredients and things that you would normally find on a farm. That’s how scones with clotted cream and jam originally come from farms. So the best place to savour your scones is Devon, but if you can’t get there yet, try out our simple recipes.
SCONES
Makes 12
Best served warm from the oven
(if hot the cream slides off) and should be eaten on the day.
Oven temperature: 220 °C preheat Cooking time: 10-15 minutes Cooking utensil: greased oven tray
Ingredients
2 cups self raising flour 1⁄4 teaspoon salt
1 tablespoon of butter 3⁄4 cup milk
Method
1 Collect ingredients
2 Rub butter into flour and salt, using the fingertips
3 Mix into a soft dough with milk. Add additional milk if required
4 Turn on to a lightly floured board and knead until smooth and elastic
5 Roll out 2cm thick and cut into shapes using a cutter or knife
6 Arrange on oven tray and glaze tops with milk using a pastry brush
7 Place in oven above the centre and bake until golden brown. To test, the sides of the scone should be set
8 Lift onto a cake cooler
9 While still warm break in half and serve with clotted cream and strawberry jam and a pot of tea.
FOOD English Cream Tea
QUICK STRAWBERRY JAM
Makes 3⁄4 to 1 cup
Refrigerate for up to 10 days or freeze for longer storage.
Ingredients
2 cups strawberries, hulled 1⁄4 cup sugar
1 Tbsp. lemon juice
Method
1 Place the strawberries in a food processor or blender and process until smooth or chunky, whichever way you like
2 Put strawberries, sugar and lemon juice into a non-stick skillet and bring to a boil over medium-high heat
3 Let boil rapidly until reduced and thickened, approximately 10 minutes Pour into a jar and allow to cool to room temperature before covering and storing in the fridge
A pot of tea
A good tea is recommended to help wash down all the sugar and complements the dish brilliantly.
While milk is optional, the teapot is essential for a good cup of tea and it really does taste better from a China cup.
CLOTTED CREAM
Makes 2 1⁄2 cups
(Refrigerate for up to 5 days)
Ingredients
2 cups (500ml) pure cream
Method
Stir cream until smooth and pour into a shallow ovenproof dish. Place dish in a water bath on the lowest shelf of the oven and bake at 100 degrees for about 6 hours. Refrigerate the cream until chilled and set. Use as required.
ENDLESS VACATION 25