These scones are plain, meaning without added fruit, but they are light, airy and have just the right amount of crusty surface that makes them the perfect backdrop for the vanilla and maple syrup butter.
Cornish Cream Tea (also known as a Devonshire tea or Devon cream tea Cornish cream tea) is a form of afternoon tea light meal, consisting of tea taken with a combination of scones, clotted cream*, and jam. Traditionally a speciality of Devon and Cornwall, cream teas are offered for sale in tea rooms in those two counties, as well as in other parts of England, and elsewhere in the Commonwealth.
* Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms “clots” or “clouts”. It forms an essential part of a cream tea.
A recipe from “Alt om Urter” (All about herbes) published by Den Norske Bokklubben in 1985
Scones is a typical British kind of baked goods, but it has over the years sneaked its way into Norwegian baking traditions as well. Probably because it is such a delicious little tidbit most Norwegians learn to apreciate on their summer holiday on the Isles – Ted
How about baking up a few scones? These quick and easy sultana scones are sure to tickle your taste buds in a truly British fashion! Here’s a recipe from that claims to be for the original Claridge’s scone.
A recipe from “Nye Mesterkokken”(The New Master Cook) published by Skandinavisk Presse AS in 1974
Scones are a delicious type of bread that is raised with baking powder and therefore are quick to make. Server scones for tea or coffee with a little jam or marmalade. You get the best flavours while they are still hot and freshly made.
See this and lots of other delicious recipes here: