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Very British - Scones to live by
May 9th, 2009
My first handshake with British cuisine has been anything but noteworthy, quite the opposite. My friend Bettina and I had talked our parents into sending us to Britain for several weeks, officially to ramp up our English language skills for school. But more than anything, we were looking forward to spending time abroad and feeling like grown ups. Provided with a litany of good advice and a few warnings we already sat on the plane to London, where we – after hitting ground – hopped onto a bus to Hastings with a bunch of teenagers. Once arrived we were sent to our families and we immediately liked the open-hearted couple and their two small kids. Our temporary new home was small with lots of corners and cats and we felt delirious with joy… until we got served breakfast the next day. Baked beans from a can – spilled over a pale slice of toast – wasn’t exactly what we had pictured as the first meal at our host family. What I didn’t know was that things would get worse.
When you are looking forward to your daily lunchbox sandwiches, which consisted of nothing more than two slices of white bread, a flimsy layer of cream cheese and exactly three thin slices of cucumber, you can probably imagine the cooking disaster situation at our host family. Being in dire straits, Bettina and I got inventive and experts in covering up almost untouched dinner plates with napkins. And when our guest mother finally asked, if we didn’t like her food and if we had a special wish, we couldn’t help but suggest “Spaghetti!”. We shouldn’t have. Ever tried canned Spaghetti on toast?
If it wasn’t for the little cafe near the beachfront that we had stumbled upon on our second day, I would have died. They sold scones and doughnuts with fresh cream and strawberries and from then on not one single day passed by without us leaving the shop with a box of assorted sweets. We literally lived by them. And the cucumber sandwiches, of course. Well, this was back in the 80s. Anyway, I sincerely hope this was not the average way of cooking back then… You surely now understand why my heart has a weak spot for cucumber sandwiches and scones. Sweet memories!
So when my friend Cathy offered me her trusted scones recipe years ago, I was more than happy to rush into the kitchen and give it a whirl… which I never did. Until a few weeks ago, when I came across her recipe note. I didn’t pass up the chance this time and gave it a shot, tweaked it and fell in love again. I could easily have scones every other day and to be honest, we’re having them three or four times a week now – for the third week in a row now. (Will this ever end? Is it curable?) Last week I began to challenge myself, to see if I could make them in less than ten minutes – counting from the second I enter the kitchen to the moment I push the tray into the oven – and yes, it is doable, but not quite as easy as I had thought. But believe me, the result is worth every second, the dough is so wonderful flaky and moist…
Preheat your oven to 220 °C (425 ° Fahrenheit) and line a baking tray with parchment paper. You can prepare the dough either by hand or in a food processor, I love to use the small food processor my Braun blender came with (EDIT Nicky: concerning size, its bowl holds exactly 1l of water):
With a food processor: Give the flour, the baking powder, the sugar as well as the salt a quick spin until well mixed. Cut the really cold butter into small cubes and add them to the dry ingredients using the pulse function four or five times until you can spot no butter pieces that are larger than small peas. Distribute the chopped dried fruits and pulse once or twice, then add the milk (or buttermilk) and pulse again just until the dough comes together and doesn’t show big spots of dry flour anymore – it may still be a little wet though (you can add a little more flour if you think it’s too wet to proceed).
By hand: In a large bowl, mix together the flour, the baking powder, the sugar as well as the salt using a (wooden) spoon. Cut the really cold butter into small cubes and add them to the dry ingredients using a pastry cutter or your fingertips to rub it in until you can spot no butter pieces that are larger than small peas. Mix in the chopped dried fruits until well distributed, then add the milk (or buttermilk) and stir in quickly just until the dough comes together and doesn’t show big spots of dry flour anymore – it may still be a little wet though (you can add a little more flour if you think it’s too wet to proceed).
Dump onto a well floured board, generously sprinkle with flour and knead very shortly (3 or 4 times should be enough!) to ensure a fluffy crumb (whereas overkneading results in tough scones). Pat into a round disc of about 3 cm (~1,25 inch) thick and cut out rounds with a cookie cutter (mine has a diameter of 6 cm/~2,5 inches) and place them on the parchment paper lined baking tray. (If you dip the cookie cutter in flour after each, the next one will come off more easily. Besides, try not to twist the cookie cutter, because this causes the scones to rise unevenly.) Quickly knead together remaining dough, pat to the same thickness and cut out more scones.
Lightly beat the egg yolk with one tbsp of milk and brush the tops of the scones. Bake on middle level for 13 to 15 minutes or until golden brown. Let cool on a wire rack. Best enjoyed while still warm with unsalted butter/clotted cream and jam.
Scones with sultanas and cranberries
Recipe Source: adapted from my friend Cathy
Prep time: 10-15 min., baking 13-15 min.
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Ingredients (yields 6 scones):
200g all-purpose flour, plus more for handling the dough
1,5 tsp baking powder
2,5 tbsp white sugar
0,5 tsp fine sea salt
60g cold butter
50g chopped sultanas and cranberries (or other dried fruits)
140-150g milk (1,5 %) or buttermilk (amount corrected)
for brushing: 1 egg yolk and 1 tbsp milk
serve with unsalted butter or clotted cream and jam
Comments
May 9th,
2009
Ahh Scones, the receipe you have is very similar to a savory version I used to make growing up called "baking powder biscuits" we omitted the fruit & sugar but would mix shredded cheese into the dough before baking. Great fresh out of the oven spread with a thick layer of soft butter.
May 9th,
2009
Jetzt muß ich mich doch auch mal an die Scones machen. Mit Cranberries und Sultanien - eine schöne Idee.
(Canned Spaghetti habe ich leider auch kennenlernen müssen - das prägt!)
May 9th,
2009
This really brings out some memories - I did the same kind of trip to Eastbourne back in the days, and I, too, remember the HORRIBLE canned beans on toast. But the scones sure are a keeper - gotta try your recipe asap.
May 9th,
2009
I sincerely hope you've not been put off British, or at least English cuisine. We have enormous resources of fine gastronomic delights, though unfortunately it sometimes takes a trained eye to find them. I'm pretty sure that's an affliction not limited to our fair isles though.
I'm afraid the 80's were a rather scarce period for delectables with convenience food becoming way too popular. Hence the obsession with canned products drowned in tomato sauce (tinned pilchards anyone?).
Rolf
May 10th,
2009
I am a German living and studying in England and if I may say so, your average English family eats like you described up unit today and without seeing any problems with it. Scones are one of the best things the English ever invented foodwise!
Nevine
May 10th,
2009
I just wanted to say how much I love your blog. Since I started making 'Decadence' my family and friends think I am a genius. I use only pecans (don't like walnuts) and omit the orange zest and end up with something that looks nothing as neat as the picture but is absolutely to die for. Thank you.
May 10th,
2009
I love scones but never made them. They look so good on your pictures. The perfect treat.
May 10th,
2009
It's curious, but my experience was totally opposite. I went to England on a school exchange two years ago, and one of the things I enjoyed the most was the food. During the 9 days I spent there, I hardly ever ate the same. Every day there was something new to try: delicious apple scrumble, crepes filled with mushroom sauce, ...I even loved the morning cereals and the muesli bars they gave with the lunch (most of the food they ate was organic)
I tried tofu for the first time there.
To sum up, it was fantastic. Actually, it inspired me to began to cook =)
But I know that not all my classmates where as lucky as me. The main problem for them was butter: Spanish people eat very little butter. A sandwich with butter is inconceivable! So many of them did the same: throw up the butter-cucumber-white cheese sadwiches, and run to the closest supermarket.
By the way, you scones look delicious. I should try to veganize them :)
May 10th,
2009
What you experienced was definitely the norm then. Ever tried boiled hamburgers? (put frozen in boiling water, of course)
These scones are really tempting me, and I have a shop selling clotted cream just across the street. :-)
May 10th,
2009
It's sad that so many people have bad experiences of British food -- seems to be a particular feature of school exchanges, where the host family feeds the visiting kids as cheaply as possible :(
You just have to accept that British people like tinned baked beans and spaghetti -- it's part of the culture. But you can get spendid food in the UK, and traditional British puddings are to die for. Guaranteed to get our French friends to revise their ideas about British food!
Oh, and I love scones with jam and clotted cream! So easy and quick to make, too... Yours look absolutely perfect.
Sigrid
May 10th,
2009
Having seen your picture in your (lovely) book leaves me with just one question: Eating all these delicious things and esp. scones three or four times a week - how do you stay so slim??????
May 10th,
2009
Ich sehe, Du hast ENGLISH GLOTTED CREAM.
Da werde ich ganz neidisch. Hier in Deutschland hab ich das noch nicht gesehen.
Ich habe diesen leckeren Stoff mal auf einer Reise in Südengland kennen gelernt. Wir haben uns dort fast zwei Wochen lang von Breakfast und Tea ernährt.
May 10th,
2009
beautiful looking scones. i love them, too. and i'm gonna try your (cathys) recipe. did you try both versions, milk and buttermilk? which one did you like better? (i suspect buttermilk, but am sure.)
ps: jam: you have to try stekovics "mieze schindler" with the scones. definitely the best strawberry jam i know.
EDIT Nicky: Dear Katha, Actually I love them both ways! And I haven't tried the strawberry jam "mieze schindler" (love the name!) - will look out for it!
May 10th,
2009
I also spent a three week language course at Hastings in the late eighties and the food experiences were the same. We survived with McD and cream tea. Food at the host family was Cornflakes with milk in the morning, plain toast with strawberry jam at lunch and froozen food put in the microwave in the evenings.
I know that british homemade food can be much better but maybe this was the agreed lunch plan for language students.
Bruce Robertson
May 10th,
2009
HASTINGS? Just be grateful you survived! What a dump! I've also got to say I prefer French scones made with yoghurt...
MaW
May 10th,
2009
That's more or less how I ate growing up in England in the 80s (well, our sandwiches were a little more interesting). Fortunately I believe the average family's diet has become rather more interesting since then, and my parents certainly eat much better than they used to.
Although, they also have more money than they used to.
Tinned spaghetti does still exist. Horrible, horrible stuff. I used to refuse to eat it, and fortunately now haven't had it for many years. We did, though, also have real spaghetti, but Mum's idea of a bolognese sauce just wouldn't cut it with me these days.
Eugenia
May 10th,
2009
My husband and I love scons!!!
This evening we will try your recipe.
All the best from Argentina.
May 10th,
2009
My sister and I travelled through the English Cottswold area as well as into parts of Scotland in the '80's. We dined fine in Broadway, had wonderful breakfasts and of course the high tea was amazing. Callander Scotland though - yikes. Not so good. You take the good with the bad - just like here. Some regions the food is fab, others not so much. Got to try your scones as they look fabulous!
May 10th,
2009
School exchange must be some kind of war: A Welsh friend told me that her German host mother put banana sandwiches in her school lunchbox - sourdough bread filled with banana slices. No wonder she thinks German food is horrible.
@Clia In Munich you can get Clotted Cream at Kaufhof am Marienplatz.
May 10th,
2009
June, I lived in the Cotswolds in the 80s; it's a wealthy area where lots of well-off Londoners have their country cottages (or mansions) -- hence very good (if pricy) food in pubs, restaurants and tea shops. Callander is just too far from civilisation! But the beauty of the scenery and its general Scottishness make up for that :) And there is good Scottish food if you search for it.
May 11th,
2009
Sounds like you got a bad taste of British food. The scones with fresh cream and strawberries would make up for a lot though! I love the colour of the cranberries in your ones.
erika
May 11th,
2009
ohhh great! i'll try that this week with the new kitchen aid. we had to buy it on saturday and have already used it. thanks for the recipe, erika
ps: i saw the picture of clotted cream and am sooooo envious
Gugi
May 11th,
2009
I made the scones last night. I wanted to use the Braun blender, the same you show on your amazon link, but I wasn't even able to fit all the flour in, let alone butter etc. I finally worked it by hand. Can you explain to me again how you use the blender in that recipe?
EDIT Nicky: Hi Gugi, Sorry the recipe caused you some trouble. I just measured my bowl and it holds exactly 1 l of water, just enough to prepare this recipe. Maybe Braun does sell their blender with different sized bowls - hm, that would be my only explanation. I used it many times and it works with this recipe - admittedly there's not much space left in the end when adding the milk/buttermilk, but it works.
Sandra MM
May 11th,
2009
This recipe is similar to an old favourite of mine, but I never tried it with other fruits than raisins. Will do.
Canned spagetti on toast? How nasty!
May 11th,
2009
I had read that you were not supposed to knead the dough at all as the less working the better (that said I struggle to get my scones to rise to fluffy heights)
L'beth
May 11th,
2009
I've tried a few scones recipes and I have to say that this one beats all Nigellas and Delias by miles! Always thougt that you have to put baking soda and cream of tartar in to get that crumbly effect but - lo and behold - good old baking powder (and german one at that) did the trick! I needed more milk than stated in the recipe, though.
They were gone in an instant so I have to make more next time. Is it possible to simply double the recipe?
EDIT Nicky: Dear L'beth, I had a typo in the amount of milk the first hours the recipe was online, so now the amount should be fine. Glad you liked them so much ;) I usually bake in smaller amounts, therefor I haven't doubled the recipe so far. I'd guess it should work, just make sure the dough consistency stays the same.
Cornelia
May 11th,
2009
Unfortunately, you can`t find clotted cream in "normal" german supermarkets. I tried several combinations: For me a mixture of 50% crème double and 50% whipped cream is the best substitute.
May 11th,
2009
Please please please don't be tempted by clotted cream in jars - it simply won't do at all.
Real clotted cream is made with unpasteurised milk, heated and left to 'clot', and is a devilishly decadent product - usually only found in Devon and Cornwall.
There is a way of making a substitute which will outclass anything in a jar, but for the perfect balance between convenience and deliciousness use whipping cream that's been whipped slightly longer than is usually acceptable.
Have a look at this wiki page for more info: http://en.wikipedia.org/wiki/Clotted_cream
Also try and find a jam with at least fifty percent fruit content.
It's the only way to properly appreciate a decent scone.
May 12th,
2009
These look superb!!
Like you I discovered the worse and the best about British foods, but now I am introducing all my foreign visitors to the best of British foods to bend the reputation ;)
May 12th,
2009
Your accounts of the "cooking situation" really made me smile - definitely bringing back some memories...
Scones are a real highlight of British cuisine, though - certainly among the most delicious things they've invented over there (maybe only matched by ginger cookies)... And yours look so delicious!!
May 13th,
2009
Thanks to my british parents, I've been privy to proper English scones all my life. Yours look perfect, and with the requisite clotted cream and jam, hooray!
May 13th,
2009
This recipe looks utterly gorgeous and I blame you for what happens to my waistline when I attempt it :)
May 13th,
2009
thank you. I made the scones yesterday with my 3 year old daughter. She kneaded and cut out.
The scones were funny to make and really delicious, although we add some almonds and made them without cranberries.
Meine Güte, ich kann einfach kein Englisch mehr. Danke für dieses schöne Mutter-Tochter-Rezept. Ich bin immer auf der Suche nach Rezepten, die mir die Möglichkeit geben, etwas mit meiner Tochter zusammen zu machen ohne sie zu überfordern und deren Ergebnisse dann trotzdem anschließend allen schmecken. Dieses passt wunderbar, obwohl ich nicht sicher bin, ob man in echte Scones Mandelstückchen einbacken darf. Uns hat es geschmeckt.
Helga
May 13th,
2009
Da habe ich mit England wohl viel bessere Erfahrungen gemacht. Vor unserem Urlaub wurden uns schreckliche Geschichten über das Englische Essen erzählt, wir waren auf das Schlimmste vorbereitet und was ist passiert? Wir haben zwei Wochen lang super gegessen, wir waren in Cornwall unterwegs und dort kann man das Essen durchaus mit dem "Festland" vergleichen.
Scones hatten wir auch viele wunderbare mit frischer Erdbeermarmelade und clotted cream - habt ihr eine empfehlenswerte Quelle wo man diese bei uns bekommt?
EDIT Nicky: Hallo Helga, freut mich sehr, wenn es Euch in England geschmeckt hat. Ich war mittlerweile auch schon mehrfach wieder dort und jedesmal heilfroh, dass sich die Küche die letzten Jahrzehnte ordentlich gewandelt hat. Was die Clotted Cream betrifft, wie die Kaltmamsell geschrieben hat, hier in München bekommt man sie im Kühlregal beim Kaufhof (Marienplatz). Oder online bestellen: British shop
Helga
May 13th,
2009
Danke für deine schnelle Antwort, Kaufhof a.M. ist kein Problem, dann werde ich da mal nachschauen.
Hätte wohl die anderen Antworten richtig lesen müssen :-)
Nicky P.
May 13th,
2009
I have the best childhood memories of scones topped with the world ´s best strawberry jam and a generous helping of whipped cream, served with English tea at the Rob Roy Hotel in Kloof... Later in Europe a few years later we visited Cornwall to rediscover the utter bliss of scones, this time with clotted cream - yum! Have a couple of family recipes myself but can ´t wait to try this cranberry version, being the scone lover I am ... thanks for reminding me!
May 13th,
2009
Wonderful scones that I would like to do as soon as possible...but I will miss clotted cream, "misterious" and unknown ingredient where I live! :)
Evi
May 13th,
2009
Have to try them as soon as I can find clotted cream. 10 minutes you wrote? I accept the challenge ;)
May 13th,
2009
Can u believe I never tried Scones? I know, it's unbelievable! but with this recipe I will, very soon!
May 13th,
2009
This post made me laugh out loud, as it brought back memories of my stay with a host family in Northern Quebec (the french-speaking part of Canada). My host family served me pasta served with cold tomato juice (not sauce, juice!) and two slices of white bread holding a slice of processed cheese. Those were the good meals!
I also began to live for the bakeries I stopped by during my lunch breaks, and I discovered every permutation of croissant-jam-cheese was in fact enough to live off of.
Your scones look fabulous. So puffy and even and crispy and gorgeous. The day I finally get a food processor will be a happy one!
May 14th,
2009
wow sieht das lecker aus, habe denen blog gerade entdeckt und bin begeistert... vorallem von den vielen tollen foodpics.
Liebe grüße und mach weiter so!
London Rain
May 14th,
2009
Hmmmm! Wil ltry this soon. Where do you get Clotted Cream in Germany? The only source I found is the English Shop in Cologne. Can it be ordererd somewhere?
May 14th,
2009
Dear Nicky, Funny coincidence. We made scones, too. They were perfect with the delicious wild berry jam you gave us. Thank you!
May 14th,
2009
It sounds easy to make - and it looks so wonderful! I've never tasted scones before - time to try it!
Marlies
May 14th,
2009
Liebe Nicky, eine Freundin hat mich auf deine Seite geschickt und ich bin schwer begeistert. Seit Tagen lese ich in deinen Archiven und heute habe ich mich endlich an das erste Rezept getraut. Dazu musst du wissen, dass mir Backen nicht so liegt. Trotzdem sind die Scones gelungen und ich werde sie auf jeden Fall wieder backen. Jetzt suche ich mir gleich das nächste Rezept. Viele Grüsse aus Heidelberg, Marlies
Suelley
May 15th,
2009
OMG, OMG, OMG! This is by far the best scone i've ever tried. This is my first time visiting your blog...loved the scones and i'll try other recipes. Thanks
May 16th,
2009
these look lovely, and I'm so excited that they don't have eggs in them! would it be possible to replace the egg-brushing at the end with another ingredient? Everything else seems so doable that I'd hate to miss out because I can't use eggs!
EDIT Nicky: No problem, just brush it with milk, buttermilk or heavy cream, whatever you have at hand, it may not gain the same golden brown color, but tastewise you're good to go.
Tina
May 16th,
2009
I baked them yesterday and everybody loved them. I resisted the urge to add more flour (the dough was a bit sticky) and they turned out just great. Will bake them many more times! Thanks for sharing.
May 18th,
2009
Oh what a funny but lovely story, I am going to make these this week, my mum just sent me some dried fruits of sorts.. berries etc.... they look so lovely.
Ricky
May 18th,
2009
Wow, Great!!
May 18th,
2009
looks great i love scones with jam and cream maybe some extra butter ...
thanks
cameron
May 18th,
2009
I'm somewhat ashamed to admit that I come from a town near to Hastings. This was so often the case with host families of that time. Languge students were often seem as a cash cow and as such were often taken in as a way to make money. I think that most English people do not eat as poorly as quoted on this site. I have had the pleasure of living in Germany and France (also Canada , Cyprus and Seatle ) and can honestly say everywhere has good food and poor food................. whilst living in Germany I spent a long time trying to convince my German friends that English ( British) food is indeed good in it's own right. Lamb didn't work on any level . It's is just not a meat that is eaten there. Any Pork meal i produced seamed to go down well but the one dish that always ..... always went down was steak kidney pudding. Approached with caution I was always pleased to see empty plates at the end. Without exception. Follow this with apple crumble and i was on to a winner.... France was a different story ... Lamb was well recieved ( not with mint sauce !!!) but steak and kidney didn't go down at all well until I called it Pate en croute . Strange.
Sascha Bush
May 18th,
2009
That photograph absolutely captured the deliciousness of that scone. You have successfully transported me back to my grandmother's kitchen when I was 9 years old, watching her bake up a storm. Her specialty was the blueberry scone. I loved it with home made preserves and warm butter.
I never knew her recipe, but I'm going to try my hand at yours. Thanks for taking me on a trip down memory lane!
Sascha Bush
Bettyconfidential.com
sanne
May 19th,
2009
Life is a Tombola!!
I had, in the seventies,a completely different experience....they had warned me for the average British food, but I was treated with the most lovely veal and lamb-meals, steak-and-kidney pies, crab and lobster on the coast, deliciously fresh and still rich cucumber-sandwiches, fresh-fruit pies and puddings and beautiful airy scones with lots of clotted cream...etc....
After that I was in Germany during half a year (Frankfurt, Bremen and Munich respectively...) and I had a very hard time with swallowing the food of my guest-families.....sooo fat, sooo much too sweet, it was all like a bag of stones on your stomach without any refinement at all...I really had a hard time not to insult my guest-families by just nibbling the tiniest, tiniest bits of their so well-meant foods and on how to refuse the glibbery "Helgoland-pudding".....(and stealthily ate something more refined in hotel-restaurants.....)
Obviously you just had bad luck in England, and I did have that in Germany....
In both countries you can eat great, but you have to have some luck....!
Your scones look great, delicious and super-fast to make, will certainly go and try them, so thank you for the recipe!
sanne
Anna
May 19th,
2009
Hello Nicky,
I made two batches of scones using your recipe yesterday as its my birthday tomorrow and im planning on broadening the horizons of my office colleagues (who always tell me that the english can't cook). They turned out really well and I had to pull myself together as not to eat them all up by then and there ;-)
Having lived in the UK for 9 years I have had my fair share of british food and know that there are some truly delicious dishes (cottagepie, various curries, crumbles, chocolatepudding, bread and butter pudding...)
Im also making a Sachertorte and a Pavlova to reflect two of the other countries I have lived in!
Al
May 20th,
2009
hmm I thought the British could not cook, but it looks like im wrong, now when we are talking about Cake how about a old fashion http://www.droparecipe.com/recipes/view/chocolate-cake
Chocolate cake
May 20th,
2009
[...] or less winning a USB hoover for the computer, then I found what sounds like the perfect recipe for scones, a new version of a chocolate cake (with the interesting fact that you can substitute Brandy with [...]
Karl
May 22nd,
2009
Die besten Scones, die ich seit langem gegessen habe. Dankeschön.
erika
May 25th,
2009
hi we had them on the weekend in the traditional style. today i tried bacon and springonion instead of dried fruit. ohhh it was soooo GREAT. i will be taking them to a wine tasting on thursday. sending regards from vienna, erika
Tina
May 29th,
2009
I love Heinz Baked Beans in Tomato Sauce. Oh the childhood memories. And it HAS to be on toast!
I could eat that for breakfast, dinner, and lunch. I also love spaghetti on toast.
It's funny, I never thought of British food as disgusting, maybe bland or basic but not inedible. You haven't lived until you've had fish & chips in England.
Umberto St.Clair
May 31st,
2009
delicious scones. I could eat them all day <:)
eb
Jun 4th,
2009
I've been living in Germany for about 10 months now and craving scones-- they are so common in American coffee shops but almost nowhere to be found here!! Now I finally have a simple recipe for making my own. This is so much quicker to make than some of the others I have tried and taste great. I'm curious what type of baking powder you use though...I've tried with both "German" and "American" baking powder both with tasty results, though slightly different texture
EDIT Nicky: Hi Eb, I use a German brand called "Backin/Dr.Oetker", but now I'm curious and will try some American bakingpowder, too :)
Jun 6th,
2009
This is great. I felt the oddest impulse to bake scones and make lemon curd earlier this week, but was distracted by another project. I'll have to give it a go next week sometime! Thanks for sharing.
Vintoria
Jun 12th,
2009
Ich bin gerade aus einem Englandurlaub zurück gekommen. Bei jedem Englandaufenthalt sind Scones Pflicht.
Ich war schon oft in England, aber bis auf ein paar wenige Ausreisser (die einem hier in Deutschland genauso passieren können)
habe ich fast immer sehr gut gegessen. Diesmal habe ich bestimmt wieder zugenommen, weil wir so leckeres Essen hatten. Ich werde endlich selber Scones nach Deinem Rezept backen.
Dein Kochbuch war übrigens mein Mitbringsel für unsere englischen Freunde.
Den Behälter für den Braunmuliquick gibt es in 3 Grössen (350, 500 und 1000ml)
Man kann die Behälter auch einzeln nachkaufen.
Jun 14th,
2009
[...] While surfing the internet for a good scone recipe I came accros this website and there was a scone recipe with cranberies! Yay for me! So I tried the recipe and let me tell you…they tasted great! So if you love scones you have ot try this recipe! Scones with Cranberries & Cherries Recipe Source: Delicious Days [...]
Caroline
Jun 15th,
2009
After months of following up this great site I tried out this receipt. While baking the smell attracted my family and finally the taste provoked wishes for more! Definitely a nice motivation for trying out more :o)
Jun 18th,
2009
I have always had this one scones recipe with only 3 ingredients, but maybe now I'm ready to try out more complicated ones. Thank you for the recipe - the scones look fantastic and I'm sure they taste equally great too!
Maria
Jun 26th,
2009
Nach traumatischen kulinarischen Erfahrungen in England in den 80er und 90er Jahren waren wir dieses mal entzückt, in London einen Supermarkt wie "Waitrose" zu finden. Großteils biologische Lebensmittel, sehr appetitlich und frisch. Tagsüber beim Sightseeing kann man sich mit "Pret-a-manger" nicht schlecht über Wasser halten. Da hat sich was getan. Die eher ländlichen Gegenden dürften allerdings immer noch eher kulinarische Diaspora sein...
mores
Jun 29th,
2009
You can use scones to make your own Egg McMuffin. The most awesomest breakfast there is :)
I made my english muffins using a muffin form, but your cookie cutter method looks faster. Let me try that too!
Jul 1st,
2009
Inzwischen sind die Supermärkte die unserigen weit voraus, wie ich finde. Waitrose natürlich allen voran :)
Mit der Küche werde ich bis heute nicht so richtig warm...
Jul 9th,
2009
Thank you, thank you, thank you! I've been wanting a great scone recipe. We were in England almost twenty years ago and though my waistline won't allow me to have them that often, I'll be enjoying them more often than I should, I'm sure.
Jul 25th,
2009
What a great recipe!!! Mine didn't look as nice as the picture, but they tasted great. I made the spastic mistake of not putting flour ON TOP before I started kneading, my hands were covered with the dough, haha.
Aug 22nd,
2009
If you're ever in Berlin, please do let me know. I'll treat you to some tea and Hudson's scones on the balcony.
http://hudsons.wordpress.com/
http://fraukuchen.wordpress.com/
Aug 29th,
2009
[...] Scones met Cranberries & Kersen Bron recept: Delicious Days [...]
Jeff Vincent
Sep 21st,
2009
The bizarre cult of the scone .... I'm British, but I think of the scone as a cousin of our (disgusting) shop bread. I'm really surprised that all you epicures from Europe and the US think that scones are such a delicacy.
Britain has excellent raw ingredients - meat, fish, seafood, fruit, CHEESE, cereals - but it's true that we've lost the art of cooking, compared with some other countries. One reason for this is that women in Britain have worked outside the home for decades. Supermarkets have debased our raw ingredients, and sell the most tasteless vegetables and meat and cheese.
But as others have pointed out, some of us can and do eat well. Incidentally, I have never heard of boiled hamburgers in the UK (Veronique, above). And it is possible to eat disgusting food anywhere. If all I knew about French food was my Paris landlady and her frozen pizzas, and my French friends who love the burgers in 'Quick' , I would not rate France very highly. I ate good and bad food in Italy. My German flatmates seem to live on processed meat and cheese slices from Lidl, and swear that it's proper food.
Sep 24th,
2009
I am not normally a fan of scones but you make them look so beautiful I think I am going to have to give your recipe a go this weekend. It is spring here in New Zealand and our neighbours have a tree heavy with tangelos. I think I might add some grated zest to this recipe.
Thank you!
BEKM
Oct 13th,
2009
Would really like to know what measuments is "like is 200g like 2 cups?" 60g cold butter is what ? like tsp. tlbp and so on .. Is there somewhere a person could find out what g measurments are ? Thank You BEKM
Dec 7th,
2009
[...] Very Brittish Scones, Delicious Days English Scones Revisited, London Foodie in New York English Scones!, Full Bellies Happy Kids English Blueberry Buttermilk Scones, My Cake Wardrobe Cheese Pinwheel Scones, Technicolor Kitchen [...]
Dec 21st,
2009
[...] bread products: tortillas, quick breads, toast and sandwich breads, artisan breads, hamburger buns, scones, biscuits, everything. It’s been fun to experience the different flour combinations and bread [...]
Dec 21st,
2009
Tinned spaghetti? Do they still exist? Horrible, horrible stuff. I used to refuse to eat it, and fortunately now haven't had it for many years. What a sentimental journey...
k. white
Jan 11th,
2010
I am dying to make these scones but am finding it difficult to convert the ingredients
to u.s. measurements. Can anyone help? Also,
does, for example, 0,5 mean 1/2 tsp?
Jeff Vincent
Jan 11th,
2010
Yes, 0,5 means 1/2 tsp. For the other measurements: 200g flour = 8oz or 2 cups.
60g butter = 2 1/2 oz or 5 tablespoons. 50g fruit is 2oz or a bit less than 1/2 cup. 140ml milk is 1/4 pint or a quarter cup - add a bit more if you need it to make a soft dough. Make sure you use baking powder and not baking soda. The scones would burn in my oven at 220/425 (which is gas mark 7). If your oven is hot, try one setting lower.
Jan 17th,
2010
Thanks for sharing the recipe, these scones are really yummy! I'm no expert, but I love how they turned out! :)
Rosemary
Feb 2nd,
2010
Hi Nicky,
I came across your delightful blog in search for the perfect scone. I was curious, if you use buttermilk, you don't need baking soda to counteract the acidity? Anyway, have you ever tried making them, freezing them and baking them off? I'm trying these tomorrow and will report the results! So happy that you mentioned that they are flaky. I've tried two recipes so far that were more crumbly/biscuity. So, scones are supposed to be flaky then? Oh, and love that everything is measured in grams. That's really the way to go in baking!
Hi Rosemary, yes, for me scones have to be flaky! Let me know how freezing/baking them off works out, I never had a chance to try as they are eaten faster than I can say the words "Maybe I should freeze some for the weekend?" I've tried probably 10 different scones recipes over the last year, but this one is the one I'm always coming back to. Hope you'll like it!
Feb 3rd,
2010
genau so ein glas clotted cream steht im kühlschrank und wartet auf scones. ich mag sie lieber ganz pur ohne zeug drin.
Feb 6th,
2010
[...] twitterte heute ein schönes Scones-Rezept und ich dachte bei mir, och, haste fast alles da außer Rosinen und clotted cream, aber Rosinen [...]
Feb 17th,
2010
[...] bin einfach kein rosinenfan, werde morgen aber cranberries kaufen gehen, denn HOLLA! das war ein superrezept und wirklich einfach und lecker und drei stück hab ich schon [...]
Feb 21st,
2010
na super, da will ich abnehmen und nun das. die backmischung aus dem "british shop" war nicht sooo toll und ich habe schon länger nach einem "doable" rezept gesucht. weiß nun noch jemand, wie man an rodda's cornish clotted cream in deutschland idealer weise in ffm kommt? vielen dank für das rezept, das wird am kommenden wochenende den diätplan durcheinander bringen ;-)
Feb 22nd,
2010
[...] 13. Faithful pastry blender. I can’t get fluffy, fluffy biscuits without this. Ooh, or these scones. [...]
Mar 7th,
2010
[...] not manage to get up in time. so we had scones, which are really quick and easy to make. i followed this recipe with a minor modification Рi replaced the 140ml 1.5%milk with a mixture of 2tbsp cr̬me [...]
clea walford
May 6th,
2010
thanks so much for the gorgeous recipe!
Susanne Holland
May 29th,
2010
ORIGINAL RODDAS Clotted Cream gibt es bei
BRITISH-SHOPPING in 21039 Hamburg, Hegestr.30
Marianne
Aug 4th,
2010
These were just too easy to make and tasted too delicious! I'm in for some delicious days, cause I'll be making a lot of these!
Thanks for an amazing blog, and a great recipe!
Cloud
Oct 28th,
2010
When we lived in Oxford we had cream tea with all our guests at least once (a visit) in Woodstock at the Vickers Hotel - so delicious!!!
Thanks thanks thanks so much for telling that they sell real clotted cream at Kaufhof aM.
I'm sooooooo looking forward to get that for your recipe. YEAH!!!
Nov 9th,
2010
I think scones with clotted cream and jam are one of the finest deserts around (though I have to admit having a soft spot for both baked beans and tinned spaghetti on toast!). I'll give these scones a go but I'll have to figure out making the clotted cream too, I've not seen that available anywhere around here.
Rebecca
Dec 17th,
2010
I love this recipe, I have made it three times for friends and relatives and it's been a huge hit. THANK YOU. My next venture is to make 60 for a Tea Party I am helping to organise in January, wish me luck.
Do you know if I could prepare these ahead of time and freeze them?
Rebecca, Yes, it does work. Bake them, then freeze them as soon as they are cold (Ziploc). Defrost and pop in the oven for some more minutes. Almost as good as fresh ;)
Rebecca
Jan 26th,
2011
Freezing the scones in advance worked a treat. I simply baked the defrosted scones in a 350 degrees oven for 6 minutes to restore that just baked freshness.
Thank you for sharing this wonderful recipe. If anyone has yet to try the Peanut Butter Banana Bread, you must give it a go!
Jan 26th,
2011
Vielen Dank für dieses wunderbare Rezept. Die Scones schmecken richtig lecker.
Liebe Grüße, Nadine
Jan 28th,
2011
[...] bunch of recipes, all with the same general procedure. Many used buttermilk, such as this one from Delicious Days, one from Canadian Living used whipping cream, and another from Allrecipes used sour cream. I sent [...]
Fiona
Mar 13th,
2011
Just tried your recipe with my 3 yr old daughter as my assistant. Made a huge mess, but the result was well worth it! These are the best scones I have ever tasted, and I have tried quite a few.
I am such a novice when it comes to any kind of cooking (ppl used to joke that I have a big kitchen only for show as I only use the microwave), yet it was so simple and the kitchen smells so good afterwards.
Definitely going to double the ingredients as 6 scones is definitely not enough for us!
Thank you!!!
Mar 20th,
2011
[...] recipe is greatly inspired by Delicious Days’ “Very British” scones, and really, they’re as solid as you can get. She claims that at a dead run she can get [...]
Mar 21st,
2011
Die Bilder lösen richtiges Fernweh nach London bei mir aus und erinnern mich mal wieder an meine lange to cook Liste. Das Sconesrezept werde ich mir auf jeden Fall notieren. Lecker
Pia
Mar 25th,
2011
In 1975 my friend Lisbeth and I (we are Danish) stayed 4 weeks in Torquay/UK - we also "had talked our parents into sending us to Britain for several weeks, officially to ramp up our English language skills for school";-)
Our host-family was English/ French and we had a lot of delicious meals because of the french influence ;-), but reading your story I remember all the other Danish kids staying with English/English families. They where hungry ALL the time and where never served anything else then baked beans on toast and very greasy chips.
I have just received a jar of Clotted Cream from the UK and are looking forward to trying your scones - Google is my friend.
Laura UK
Apr 13th,
2011
The 80's were not the wealthiest of decades for England, hence the reliance on very cheap foods such as tinned beans and spaghetti! However, because it is so cheap it is the staple student diet to this day. I have to say now though, English food is very varied and the majority of English families do not eat like that! Hence Britain's favourite dish being voted as Chicken Tikka Masala for years in a row!
Scones are great though, and quintessentially English!
Apr 22nd,
2011
[...] Recipe Type: Bread Author: Joy Schoeph Helfrich adapted from Delicious Days, Very British – Scones to Live By Prep time: 15 mins Cook time: 16 mins Total time: 31 mins Serves: 4 [...]
Joyce Christian
Apr 28th,
2011
Hello: I am excited to try your scone recipe. I am presuming the ingredients are measured US (e.g. tbl) and NOT UK which is larger. I am hosting a "William and Kate" breakfast on Saturday and your scones sound perfect.
Many thanks, JOyce
Adrienne Choy Cianfrocca
May 14th,
2011
Delicious...thanks for sharing! We now have fresh scones on the weekend. Here are the US conversions that I have used with success. I also add some lemon oil and use dried wild blueberries from Trader Joe's!
2 cups flour
4+ tbsp butter
1/3 to 1/2 cup dried fruit
1 tsp lemon oil
2/3 cup milk
Joyce Christian
May 16th,
2011
Dear Adrienne: Thank you for the conversions. How gracious of you to take the time to post the information, I presume that you add the lemon oil with the milk? I am not familian with lemon oil, but will search it out at Trader Joe's.
Many, many thanks. Joyce
Daphne
May 16th,
2011
Oh my you made me smile. I was born in the U.K. and came here right after the war. (that's WWII) in case you were wondering. It was many years before I was able to return dragging my Yankee husband along as 'chaperones' for our daughter's choral group. He was non plussed by the cuisine at the B&B's. I remember well the U.S. kids trying to soften their toast up on top of their tea cups:) I don't recall my own mother ever serving beans on toast or spaghetti out of a tin. I wonder if you ever got Marmite sandwiches? The really good food is served at afternoon (not 'high') tea. Thanks for your tips about using food processor to make scones. That's scones that rhymes with gone NOT scone that rhymes with stone!!
