Any cookbook hoarders out there? You know who you are!
My own personal cookbook obsession explains why I was so excited to participate in the Food Blogger Cookbook Swap, hosted by Alyssa of www.EverydayMaven.com and Faith of http://www.anediblemosaic.com. These ladies are always coming up with fun and creative ways for food bloggers to connect. I also participated in their Food Blogger Prop Swap last summer.
Here’s how the cookbook swap worked:
- I sent a cookbook to Shikha at Shikha La Mode
- Heather at Girlichef sent me this cookbook: Preserving, Made at Home by Dick & James Strawbridge (Thanks Heather - Love the cookbook!)
Then I chose a recipe from the cookbook to share on my blog. I settled on something sweet and budget-friendly. Something that I think you guys will enjoy making yourselves.
About The Recipe
After flipping through the cookbook that was sent to me, I quickly settled on a delicious looking recipe for The Ultimate Cream Tea. At first I was a little confused about what Cream Tea really is. A drink? A meal? A ritual?
Turns out, Cream Tea is a tea where clotted cream is served with scones. It’s not high tea, which is a common misconception. It’s its own thing. Correct me if I’m wrong, but if someone invited you over for cream tea, you could expect to get this.
But I digress. In all honesty, the American in me was reminded of strawberry shortcake when biting into these homemade biscuits. And even more so since I used whipped cream instead of clotted cream. My bad. Call them what you want. I call them delicious.
Here’s a full list of all the bloggers who participated in the cookbook swap:
A Baker’s House ● An Edible Mosaic ● avocado bravado ● Blue Kale Road ● Blueberries And Blessings ● Confessions of a Culinary Diva ● Create Amazing Meals ● Cucina Kristina ● Culinary Adventures with Camilla ● Cupcake Project ● Dinner is Served 1972 ● Done With Corn ● Eats Well With Others ● Everyday Maven ● Flour Me With Love ● From My Sweet Heart ● girlichef ● Great Food 360° ● Healthy. Delicious. ● I’m Gonna Cook That! ● Je Mange la Ville ● Karen’s Kitchen Stories ● Kitchen Treaty ● Olive and Herb ● OnTheMove-In The Galley ● Our Best Bites ● Paleo Gone Sassy ● poet in the pantry ● Rhubarb and Honey ● Rocky Mountain Cooking ● Shikha la mode ● Shockingly Delicious ● Sifting Focus ● Spiceroots ● Spoonful of Flavor ● Tara’s Multicultural Table ● The Not So Exciting Adventures of a Dabbler ● The Suburban Soapbox ● The Whole Family’s Food
The Ultimate Cream Tea Recipe
Yield: 12 biscuits
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
As I noted above, I used whipped cream instead of clotted cream. I was less concerned with making cream tea that was authentic, and more concerned about making something delicious without spending a lot of money. Win!
Recipe note: To make superfine sugar at home, simply place sugar in the blender and pulse until the sugar becomes fine. Avoid processing to the point of getting powdered sugar!
3 1/3 cups self-rising flour (14 1/2 ounces)
1/4 teaspoon salt
7 tablespoons unsalted butter, cut into small cubes
2/3 cup superfine sugar
1 cup buttermilk
2 teaspoons vanilla
1 egg, beaten
2 tablespoons milk
Clotted cream, for serving
Strawberry jam, for serving
Preheat oven to 425F. Line a large baking sheet with parchment paper (or grease and flour it).
Place flour, salt, butter, and sugar in a mixing bowl. Using your fingertips, rub the mixture together until all of the butter is incorporated.
In a separate mixing bowl, whisk buttermilk, vanilla, and most of the egg. Gradually pour the liquid mixture into the butter mixture, mixing with your hand. Be careful not to overmix.
Place mixture on a clean floured work surface. Shape dough into a circle about 1 3/4 inches thick. Cut 6-centimeter circles out of the dough using a circular dough cutter or cookie cutter. Place on prepared baking sheet. Repeat with remaining dough.
Combine remaining egg and milk. Brush the top of the dough with egg mixture.
Bake for approximately 15 minutes, or until golden brown. Remove from baking sheet and place on a baking rack to cool slightly. Serve with clotted cream and jam.