I was in London last weekend and impossible to escape the madness of the Royal Wedding (Royal Wedding)! Kate and William are everywhere and the British have an additional day of holiday to celebrate this event. Forget chocolate bunnies and Easter lamb, this year, culinary magazines do more than just recipes to prepare to host the Royal Wedding party. I also wanted my own Royal Wedding party. So I took the opportunity to invite my friends to a traditional tea Français, 4:30 p.m. I had proposed before but no one could 17h, if this is not a sign that… (my best example of a five o'clock tea: the one from Fortnum&Mason). The opportunity to test a recipe for scones which I ogled for months. God save Kate & William!
For decoration, I spread the Devonshire cream on top of scones, I cut the pieces of blue English flags in open prunes 2 and red pieces of strawberry in. The scones are increasingly filled with cream and strawberry jam.
According to a recipe by Trish Deseine for ELLE magazine
Prep : 10mins
Cooking : 20mins
For about 12 scones
- 500g plain flour
- 50g sugar
- 125g salted butter
- 30cl semi-skimmed milk
- 2 large tablespoons baking powder
- 1 beaten egg
Preheat oven to 200 °.
In a bowl, Mix the flour, yeast and sugar. Add the butter in small pieces and mix by hand until a sandy mixture. Pour the milk and stir with a wooden spoon until dough is soft and not too sticky or too dry (if necessary add a little flour or milk to rectify).
Place the dough on a floured board and lower it on 3 cm thick and cut circles with it a punch of 5 7cm in diameter (fluted in the pretty ideal for notches on top). Place them on a sheet of baking paper on a baking sheet and brush them with beaten egg.
Bake 15 20 minutes until the scones are well puffed and golden. Enjoy them hot, warm or cold accompanied by Devonshire cream, Clotted cream or to simply double cream and strawberry jam.
These scones are delicious plain, but you can customize them to your liking by adding to the dough nuts (raisins, cranberries, dried apricots into small pieces ...), fresh fruit (raspberry, blueberries ...) or chocolate chips before putting them in the oven.
The scones can be enjoyed not always accompanied with butter cream but. 2 cream possible: Clotted cream is the so called because it removes a small crust on top before serving; is the Devonshire cream having a consistency between the cream and whole cream and taste a bit acid indefinable. If this is too complicated, enjoy your scones with clotted cream, shouted the British scandal but I close my eyes this time ;-)
Devonshire cream (cream)
- 4 tbsp cream (or sour cream) 30% MG
- 1 tablespoon sugar
- 3 tablespoons sour cream (or failing 3 tablespoons cream 15% MG mixed 3 teaspoons lemon juice)
Put in the freezer 4 tablespoons heavy cream full (30%MG) in a bowl with the mixer beaters 10/15mn, time that the cream makes a ring of ice around the edges.