Warm slightly salty scones, thick clotted cream, fresh strawberries and homemade strawberry jam...irresistible.
'A' had errands to run in town and I went along dragging my feet a bit because it was a sunny day and the garden was calling me. But we parked by the river outside a cute studio with a veg patch garden, and ducks accompanied us some of the way. Errands done, we went for coffee at favourite Turl Street Kitchen and waited for the scones to be baked.Too busy to get a big comfy sofa or trestle table, so we perched on bar stools and read the papers. Recipes for a Persian picnic and rules for surviving festivals in the Guardian, including the following: not to: sit on your boyfriend's shoulders, wear onesies/what Kate Moss wears, or sleep with someone you meet at the festival but have chips instead!
Afterwards toToast where 'A' treated me to embroidered slippers in the sale. Back home to watch Glastonbury Festival live from the comfort of the sofa...with no rules at all...
Here's my English scone recipe if you'd like to have your own cream tea.
- 8oz of flour
- 2oz of sugar
- 2oz of butter
- 2 to 3oz of fruit
- 1 egg, beaten
- 1/4pt of milk
- Preheat the oven to regulo 8/230c/450f
- Sift the flour into a baking bowl and rub in the butter with your fingertips until it resembles breadcrumbs.
- Add the sugar and fruit and give a good stir.
- Add the egg and milk reserving a little to brush on top of the scones.
- Grease a baking tray. Cut out the scones using a cutter or upturned glass. Then brush with the reserved milk. Place onto the baking tray.
- Bake for about 10 to 15 minutes.
These are delicious eaten whilst still warm. Traditionally served as cream tea with clotted cream and strawberry jam and a pot of black tea with milk.