English cream tea
The English cream tea
The English cream tea
Summer is coming, and the time has come to enjoy the delights of a cream tea in the garden. Forget the calories, and let your taste buds revel in the sheer naughtiness of a an English cream tea. Now there are various parts of England that tell you that there are Cornish cream tea, Devonshire cream teas. Well this is an English cream tea as I'm not certain where this version comes from, but it is so scrummy that I know where it is going and thats all that matters. So if you want to impress your friends or pamper yourself, then give this a go, you won't be disappointed.
The first bite is with the eye
What is a cream tea?
The food itself is scones (served warm), clotted cream, strawberry jam and of course tea , with milk and sugar. I like Twinnings everday tea, but thats down to personal taste. To make it extra special, serve on a table with a cloth, a tea set and of course the teapot. Not too big as the tea will go cold quicker. Now you could take the easy route and go and buy the food from the local store, or if you are feeling brave have a go at making the scones and jam yourself. I have found and adapted two easy recipes that I have used time and time again. So if you want to experience the true taste of summer here are the recipes for you to try.
Don't think about the calories
The quick and simple scone recipe
450g (1lb) self-raising flour
110g (4oz) butter
110g (4oz) sultanas
50g (2oz) sugar
½ tsp bicarbonate of soda
Preheat the oven to 190°C/375°F/Gas Mark 5.
Rub butter into flour and lift the mixture to add air. This will make your scones mixture nice and light. Continue until the mixture looks like breadcrumbs.
Add the sugar, bicarbonate of soda and sultanas.
Mix in just enough milk to make a soft dough.
Roll out the dough on a lightly floured surface until about 1.5cm (½ inch) thick. Use a pastry cutter to cut the scones into shape.
Bake for 12-15 minutes.
Carefully take out of the oven when golden brown.
Strawberry jam recipe
Easy strawberry jam recipe
- 4 lbs (1.8 kg) strawberries
- Juice of 2 lemons
- 4 lbs (1.8 kg) sugar
- Hull the strawberries, wash and drain well.
- Put into a preserving pan with the lemon juice..
- Simmer gently until the fruit is soft..
- Add the sugar, stirring until it has dissolved.
- Bring to the boil and boil rapidly for 5-10 minutes.
- Spoon a little jam onto a cold saucer. After a couple of minutes gently push your finger through the jam and if the surface wrinkles it is ready. If not, return to the boil for 2 minutes, then re-test.
- Remove any scum that has formed
- leave to cool slightly so that the fruit will not rise in the jars.
- Pot and seal while still warm.
Makes around 6 lbs (2.7 kg) of jam.
Clotted cream and sultanas
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