time for
Buttermilk Scones
This is a very traditional recipe from England
and Ireland. The scones can be varied, sweet,
either by adding raisins or savoury with grated
cheese, minus the sugar. Plain milk can be
used instead of buttermilk
INGREDIENTS
8oz ( 225g ) all purpose ( plain) flour
4 level teaspoons of baking powder
1oz ( 25 g ) caster sugar
1/2 tsp salt
2oz ( 50 g ) unsalted cold butter
1/4 pint ( 150 ml ) buttermilk
Sift the flour, baking powder and salt into a bowl and rub
in the butter until the mixture resembles breadcrumbs. Add the buttermilk
and mix together with a knife into a soft dough until ½ inch (1
cm) thick on a floured
surface. Cut into 2 ½ inch (6.5cm) rounds with a biscuit cutter
or glass. Place on to a greased baking tray and brush the scones with
buttermilk. Bake in the oven at 450F (230C/Gas 8) for 8-10 minutes until
golden brown. When cooled serve with strawberry jam, thick cream, delicious.
Bon Appetit
tea
Did you know?
Afternoon tea, that Olde English favourite, is making a comeback.
The long hot summer days have encouraged visitors to our
attractive Suffolk towns and villages to relax in the sunshine and enjoy
a leisurely afternoon tea complete with with all the tradition we know
so well.
But afternoon tea is not just for the summer. It can be enjoyed at any
time during the year.The finest ingredients for this excellent break-time
food are available from your high street, and if you are really determined
you can make some for yourself. All you need is our perfect recipe, some
strawberry jam some cream and a pot of the finest English Tea.