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An afternoon break for a spot of tea accompanied by some sweet and savory treats to nibble on has been a beloved British tradition since the 1840s, when the Duchess of Bedford, feeling a bit peckish, decided a little snack mid-afternoon was just the thing needed to carry her through to the evening.
We all would love to have a tea break as part of a trip to Merry Old England. But we cannot always go to England for tea time. Good news, you need not travel any further than your own backyard or balcony to indulge in this tasty tradition.
One of most beloved accompaniments to a good cuppa is a scone. Not a cookie, and not quite a biscuit, either, this baked good is not far off from the base to a strawberry shortcake your grandma might have baked you back in the day. Scones vary from biscuits in that they are denser, less flaky, and are made using an egg or two. However it’s made, no scone is complete without its two essential counterparts- a berry topping and cream.
With fresh strawberries already making their appearances at weekly markets across northern Europe, the time is ripe to whip up this tasty combo of warm scones, rich cream and zingy berry topping. Enjoy served in your best flea-market porcelain on your patio or balcony alongside a pot of fresh-brewed, loose leaf black tea. Darjeeling, perhaps? How do you take yours?
Scones
This easy-peasy recipe for homemade scones came out great in my “test kitchen.” It was adapted from a recipe for Simple Scones posted on the allrecipes.com website. Follow link for more complete baking instructions.
Ingredients:
2 cups flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
8 tablespoons unsalted butter, cold
½ cup sour cream
1 egg
Directions:
In a large bowl, combine dry ingredients. In a separate bowl, beat the egg and mix in with the sour cream. Cut the butter into small pieces and work into the flour mixture as you would for a pie crust. Add the sour cream/egg mix. Pat into a circle about 3/4-inch thick. Sprinkle with an additional spoonful of sugar. Cut into eight triangles. Place pieces on a parchment-lined cookie sheet. Bake until golden in a preheated oven at 400°F (205°C), about 15 to 17 minutes. To vary the recipe, add raisins, berries or whatever’s on hand. I used poppy seeds and a squeeze of lemon to one batch with good results.
Strawberry sauce
Clean, remove tops from and slice fresh strawberries and place in a bowl. Sprinkle a few spoonfuls of sugar over the top and allow to sit for half an hour or so, stirring occasionally. Adding a squirt of lemon juice or dab of vanilla extract is optional. No fresh strawberries at hand? A nice jar of strawberry preserves or any other flavor your heart desires is fine here, too, and more in keeping with tradition anyway.
Clotted cream
If you’re based in the UK, you’ll readily find clotted cream on supermarket shelves. Many British folk in Germany posting on discussion boards tout Dr. Oetker Crème double as the closest alternative available. Another passable substitution is mascarpone. Combining 2 parts mascarpone with one part heavy cream is supposed to bring it one step closer to the real deal. A mix of sour cream and whipped cream is tasty, too, if not entirely in keeping with tradition.
