VisitBritain | Escape the Everyday to Traditions You’ll Savour
In Britain, many of us drink tea every day, whether at breakfast, during a break in the morning or in the evening. There’s also the unmissable British tradition of afternoon tea! Said to have been introduced by the Duchess of Bedford in 1840, it’s a ritual that you should tuck into at least once during your visit.
There are multiple options, from the traditional mix of small sandwiches and petit fours to the decadent cream tea. Originating in Cornwall and Devon in the south-west of England, cream teas are a firm favourite across the country. In addition to a hot pot of tea, all you need is some clotted cream or curd (a very thick cream), some tasty jam and, of course, scones!
Here’s how to prepare this delicacy and recreate a little taste of Britain at home!
Ingredients for about 8 scones (4 people)
- 230g (1 3/4 cup + 2 tbsp) of flour
- 150ml (1/2 cup + 2 tbsp) of milk
- 60g (4 1/4 tbsp) butter, diced
- 25g (3 1/2 tbsp) of sugar
- 1 egg
- 1 sachet (1 tsp) of baking powder
- 1 pinch of salt
Preparation of the recipe
- Preheat your oven to 180°C/350°F. Butter a baking sheet or cover it with a piece of parchment paper.
- Evenly mix the flour, baking powder, sugar and salt in a bowl, and pour in the milk. Add the cold butter cubes, without melting them, then knead to obtain a smooth dough.
- Roll out the dough to about 2 cm (3/4-inch) thick on a surface coated in flour. Cut out discs with a glass or a large round cookie cutter.
- Brush the scones with the egg mixed with a little milk.
- Bake on the middle rack until the scones are lifted and slightly golden brown, usually between 15 and 20 minutes. Adjust the baking time according to your oven!
- Serve the warm scones with a good tea, milk, jam and clotted cream.
Note: Clotted cream is not always easy to find outside of Great Britain. It is a thick cream (with 55% fat!) prepared from raw milk heated for several hours and then set in the fridge. It can be prepared at home if you can’t find an equivalent.
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In Britain, many of us drink tea every day, whether at breakfast, during a break in the morning or in the evening. There’s also the unmissable British tradition of afternoon tea! Said to have been introduced by the Duchess of Bedford in 1840, it’s a ritual that you should tuck into at least once during your visit.
There are multiple options, from the traditional mix of small sandwiches and petit fours to the decadent cream tea. Originating in Cornwall and Devon in the south-west of England, cream teas are a firm favourite across the country. In addition to a hot pot of tea, all you need is some clotted cream or curd (a very thick cream), some tasty jam and, of course, scones!
Here’s how to prepare this delicacy and recreate a little taste of Britain at home!
Ingredients for about 8 scones (4 people)
- 230g (1 3/4 cup + 2 tbsp) of flour
- 150ml (1/2 cup + 2 tbsp) of milk
- 60g (4 1/4 tbsp) butter, diced
- 25g (3 1/2 tbsp) of sugar
- 1 egg
- 1 sachet (1 tsp) of baking powder
- 1 pinch of salt
Preparation of the recipe
- Preheat your oven to 180°C/350°F. Butter a baking sheet or cover it with a piece of parchment paper.
- Evenly mix the flour, baking powder, sugar and salt in a bowl, and pour in the milk. Add the cold butter cubes, without melting them, then knead to obtain a smooth dough.
- Roll out the dough to about 2 cm (3/4-inch) thick on a surface coated in flour. Cut out discs with a glass or a large round cookie cutter.
- Brush the scones with the egg mixed with a little milk.
- Bake on the middle rack until the scones are lifted and slightly golden brown, usually between 15 and 20 minutes. Adjust the baking time according to your oven!
- Serve the warm scones with a good tea, milk, jam and clotted cream.
Note: Clotted cream is not always easy to find outside of Great Britain. It is a thick cream (with 55% fat!) prepared from raw milk heated for several hours and then set in the fridge. It can be prepared at home if you can’t find an equivalent.
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