This week I officially finished all of my work at University (finally) and have spent the past couple of days drinking, drinking, and, er, drinking. I did make a lovely roast pork with beautiful potatoes dauphinoise last night, but um, I was drunk. So I didn’t take photos. Sorry.
HOWEVER. I do have something beautiful for you! The past few days have been super hot. I’m talking 30 degrees celsius hot. It’s been lovely. And today is my last day in the house I’ve lived in all year with my lovely housemates Jess and Nat, so I thought we should have a cream tea party to celebrate.
Cream teas are quintessentially British. Along with strawberries. And usually you have them when you’re sitting outside in a sunny spot which will quickly turn into a thunderstorm as soon as you take your first bite of the glorious scone, clotted cream and jam.
We, however, decided to have our cream tea inside, and Jess blew up some balloons that her Granny sent her which all say happy birthday on them. Poor Granny got a little confused about what the balloons were for (Jess’ birthday is on Tuesday) and thought she was going to give her Professors a balloon to say thank you for the year. Anyway. Beautiful early afternoon. After I took this photo Jess decided she wanted to do some food styling too – this is her idea of food styling:
Yup. Shove a bunch of strawberries on it and call it a day.
2-3 tablespoons buttermilk, plus a little extra for brushing
8oz self-raising flour, plus a little extra for dusting
Pinch of salt
3oz butter, at room temperature
1½ oz golden caster sugar
1 large egg, beaten
1. Sifting the flour and salt into a bowl, rub the butter lightly into the mixture until it looks like breadcrumbs, then add sugar.
2. In a jug, beat the egg and 2 tablespoons of the buttermilk together and start to add this to the rest, mixing the dough with a palette knife. When it begins to come together, finish off with your hands – it should be soft but not sticky (if the dough seems too dry, add a little more buttermilk, a teaspoon at a time).
3. When you have formed the dough into a ball, tip it on to a lightly floured surface and roll it into a circle at least 1 inch thick.
4. Cut out the scones with a cutter. Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone. Place the scones on the baking tray, brush them lightly with the buttermilk and dust with a little flour.
5. Bake on the top shelf of the oven for 10-12 minutes, or until they are well risen and golden brown, then remove them to a wire rack to cool.
6. Serve spread thickly with clotted cream and strawberry jam (Little Scarlet is the BEST). Eat a million and one and die a happy bunny.
If you can get hold of some clotted cream you must, must, must make these scones. They’re courtesy of Delia Smith, THE British cook, so you know they’re badass. Have a beautiful summer. Peace and love.