High Tea Suggestions

Classic scones with jam & clotted cream

Scones are the easiest English teatime treat. It is a basic component of the traditional cream tea or Devonshire tea. It differs from a tea cake and other sweet buns in that those are made with yeast. So roll up your sleeves and try your hand at these English tea-time favourites!

350g self-raising flour , plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
Squeezed lemon juice
Beaten egg, to glaze
Jam and clotted cream or whipped cream, to serve

1. Heat oven to 220C/fan 200C. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
2. Put the milk into a jug and heat in the microwave for about 30 sec until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until its a little smoother. Pat into a round about 4cm deep.
4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you'll probably need to press what's left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
5. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C) for a few mins to refresh.

Raspberry Jam

800g Prepared Raspberries
1kg Caster Sugar
Knob of butter

1. Place the raspberries in a large saucepan and heat gently until the juices begin to run and the fruit softens. Add the Jam Sugar and heat gently, stirring continuously until the sugar dissolves. Do not allow to boil.
2. Add the knob of butter. Still stirring, increase the heat and bring to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down. As soon as this stage is reached, start timing.
3. Boil for 4 minutes only. Remove from the heat. Pot and cover in the usual way.

This article first appeared in the October 2012 issue of Manic! magazine.