A week in the English countryside sipping wine in the most distinguished luxury country houses is my kind of getaway. Father Time has placed a gentle hand on England’s grand old castles, ancient ruins and the many magnificent manors which stand as proudly as they did the day they were built. All are set in shrub-filled gardens surrounded by peaceful parklands dating back to as early as the 1600's.
And as I sit with a cup of tea and the creamiest of cream scones, I reflect on the fact that English food is not thought of as fondly as, let’s say, French and/or Italian cuisine. This seems crazy when you consider everything the English have brought to the table.
Yields : 6
500 ml Cake Flour
2 ml fine Salt
20 ml baking powder
25 ml White Sugar
50 ml Margarine
150 ml Milk
Milk – for glazing
1) Sieve all your dry ingredients
2) Rub in your chilled margarine with your fingertips
3) Whisk the milk and egg amounts together
4) Cut this into the dry ingredients. Be careful not too add too much liquid – gauge this as you go.
5) Bring the dough together by extremely light kneading so to form a clear film
6) Roll the dough out on a floured counter top. Cut the scones as you wish and glaze lightly with milk
7) Bake in a pre-heated oven at 200˚C for 10 minutes and then at 160˚C for 2 minutes
Serve with Berry Jam
1 kg Mixed Frozen Berries
1 kg White Sugar
Squeeze of Lemon Juice
1) Place all your berries into a heavy based pot and allow to come to the simmer
2) When you see liquid coming from the berries add the sugar. Stir continuously until all sugar crystals have dissolved
3) Allow simmering until the correct consistency is reached. Keep in mind this jam does firm up a lot when in the fridge
4) Just before bottling in sterilised bottles add a squeeze of lemon juice
Please post your comments and any food-related questions below.
I look forward to hearing from you.