Afternoon Tea – A great old English tradition.

Rich Scones
Elsie’s Recipe

A famous English tradition is afternoon tea, you can also call it high tea, Devonshire tea or just plain old tea and it should be eaten at around 3pm. Afternoon tea is often scones, jam and cream and the cream in Cornwall is called clotted cream which is heated and is thick and buttery and lovely. You will need some good tea, a china tea pot and a lovely china tea service, preferably Wedgewood or Royal Dalton, posh stuff, with cups and saucers and milk in a jug. It’s as much a ceremony as a meal so get it right. Oh yes use a tablecloth and napkins as well. Elsie was a friend of Sue’s Mum and Dinah, Sue’s Mum, would often go around to Elsie’s for afternoon tea and Elsie would bring out her best tea service, china cups and saucers and napkins, she would do it properly.

Ingredients: 60g butter, 1 egg, 200ml milk (some people recommend using cream but Sue says the scones will be lighter if you use milk) and 2 cups plain flour, 3tbs baking powder. Thick cream and a very good farmhouse honey instead of jam.

1) Sift the flour and baking powder into a bowl.
2) Place the butter and milk in a saucepan and heat gently until the butter is melted.
3) Lightly whisk the eggs and add to the flour along with the milk and butter, stir with a knife and then lightly knead to bring the dough together but don’t play with the mixture too much.
4) Turn your dough onto a lightly floured board or work top and pat the mix flat to about
1½ – 2cm high.
4) Use a 6cm cutter to make approximately 8 scones. If you slightly dampen the cutter and then coat in flour it will be easier to cut the scones.
5) Put the scones on a floured baking tray and place in a preheated hot oven at 20˚C with the fan on for 8-10 minutes. When you take the scones from the oven leave them to cool for a couple of minutes.
6) Line a serving basket with a nice clean cloth and place the scones in the basket and fold the cloth over the scones.
7) Serve with a good cup of tea using your china tea service, no mugs please, and with leatherwood honey instead of jam and thick local cream. You could also use fruit stewed in butter instead of the honey (see the recipe for

From the book Sugar Free Cooking in Sue’s Vegetarian Kitchen


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