The Ultimate Cream Tea Recipe
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
- 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.