Things That Will Match The Spring

 

“I’m going to have the daintiest things possible...things that will match the spring, you understand...”

                                                                                                                                    -Anne of Avonlea

     “Things that will match the spring”. What a lovely little line, and while it may have been 17 degrees this morning, I am willing spring (and it’s weather) into existence. Today, I was mentally transported back to Oxford, specifically having £5 cream tea. This past weekend I went to a small family-owned Italian store in South Bend, in which besides looking at beautiful pastas, cheeses, and salamis- I found real clotted cream! Oh the joy that was!

     I was so happy at my luck in finding clotted cream that I posted on social media my delight. Whereas, Shamilla, my former boss from Beyond, so kindly replied with a recipe for scones to accompany previously mentioned clotted cream. This recipe only has 3 ingredients, which is my cup of tea;)

3 Ingredient Scones

• 3 ½ cups self raising flour, plus extra for dusting (See note Note 1)

• 1 cup thickened cream (heavy whipping cream)

• 1 cup lemonade (See note 2)

TO SERVE

• Clotted Cream

• Jam ( I prefer raspberry)

Instructions

• Preheat oven to 200°C/390°F (180°C fan). Line tray with baking/parchment paper.

• Combine the flour, cream and lemonade in a bowl and mix until flour is mostly combined. Do not over mix, it will make the scones dense! The dough should be soft and fairly sticky.

• Turn out onto a floured surface, and knead gently just 3 - 5 times to bring dough together, then gently pat into a disc shape 2.5cm/1" thick.

• Use a 6cm/2.5" round cutter to cut rounds (I actually used a biscuit cutter)- press straight up and down (don't twist), flour cutter in between. (Note 4)

• Use a flipper or similar to scoop up (avoid touching sides) and place on tray, slightly touching each other (they help each other rise).

• Brush the tops lightly with milk. (Note 5)

• Bake for 15 minutes until golden on top. Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.

• Serve with unholy amounts of cream and jam, and of course tea (English breakfast is a good option)!

 Recipe Notes:

1. Self raising flour (called self rising flour in the US and Canada) is simply flour that's already got baking powder in it. To make your own self raising flour, just add 7 tsp baking to 3 1/2 cups plain/all purpose flour (no need to minus 7 tsp flour, dough is quite sticky).

2. Lemonade - I used 7Up as British lemonade is not actually lemonade. However, the original recipe notes that she used “Schweppes and Kirks” brand.

3. Cutting- Be sure to push cutter straight up and down, do not twist. Flour the cutter in between so the dough doesn't stick. I was able to get 6 out of the first batch, then I combined and pat out the offcuts to make another 3 - 4.

4. Milk brushing - This makes the tops nice and golden, and helps smooth the top too.

5. For any Gluten-Free readers- I do not know from experience if this is gluten-free friendly. However, the process would lead me to believe that is is easily gluten-free adaptable, or “Avrie friendly” as I like to call it, as it would not have eggs or gluten.

(Milk bath)

(3 ingredients!)