(#1 in the Afternoon Tea series of posts)
Over the last year or so, one of our local cafes has started baking scones in the morning. Their scones (date – my favourite – or very cheesy cheese) are some of the best I’ve ever had, and they fly off the shelves, meaning that if we go in after 11 am, then we’re likely to be disappointed.
Plain scones, light and fluffy, split and spread with butter and raspberry jam, are ideal for an afternoon tea, and if you’re making them for visitors or a special occasion, then a dollop of whipped cream on top really makes them perfect. The Devonshire clotted cream – which is very hard to get here, and never quite as good – turns scones into one of the world’s great baked products, and is partly why I adore afternoon teas in England. (I confess that when we were in Devon and Cornwall, we often had a Devonshire Cream Tea for lunch!)
I learned to make scones relatively young – probably around 11 years old – but that whole “rub the butter into the flour” thing means that they can be a bit of an effort to make, and so for years I almost forgot about them. Inspired by the local café, I recently attempted some cheese scones to accompany homemade tomato soup for lunch. They’re not (yet) as good as those from the café, but that means I have a very good excuse to practise baking these some more.