mortl, I believe you are looking for a scone called "cream tea" in the United States. Dorie Greenspan has a great recipe in "Baking from My Home to Yours." A quick search of Epicurious has several cream tea scone recipes. You need to look for a scone recipe that contains both cream and eggs, and is slightly lower on butter. It should not contain buttermilk. Hope that helps.
Thx. I tried a jamie oliver-recipe last week. They were great, butt I still miss the taste of my childhood memory, when we went to UK in holidays. We ate them with clotted cream or heavy cream or sth. like that and - of course - strawberry marmelade. Yummie
Scones are very regional, or at least they use to be. Scones have changed a lot over the last 75 years.
Are you looking for pretty little cut out scones like they serve at a restaurant for high tea? Or drop scones cooked on the griddle - although these are more like pancakes these days, they use to be quite thick? Or maybe rusticly spooned into the baking dish and make mountainous scones that are heavy and rich?
Raison, current, cheese, or plane? Morning, evening, lunchtime, or sweet snack?
A lot of traditional scone recipes aren't much different than pound cake recipes, only scaled down. Personally I like the one my grandmother use to make, from Suffolk, which is basically 1/2 cup butter/marg melted, 3/4 cup sugar, 1 egg plus milk to make 3/4 cup, mix together. Sift together 2tsp b-soda with 2cup flour. add to the batter a little at a time, makes it really stiff. Then add in the currents. spoon into the baking dish, and bake 350F for about 30 min give or take 10 min depending on your oven.
That's your basic, 1920s 1930s recipe they taught in schools in Suffolk. It's very rich and very sweet, but it's not far off a Victorian period scone recipe.
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We ate them with clotted cream or heavy cream or sth. like that and - of course - strawberry marmelade. Yummie
Are you looking for pretty little cut out scones like they serve at a restaurant for high tea? Or drop scones cooked on the griddle - although these are more like pancakes these days, they use to be quite thick? Or maybe rusticly spooned into the baking dish and make mountainous scones that are heavy and rich?
Raison, current, cheese, or plane? Morning, evening, lunchtime, or sweet snack?
A lot of traditional scone recipes aren't much different than pound cake recipes, only scaled down. Personally I like the one my grandmother use to make, from Suffolk, which is basically 1/2 cup butter/marg melted, 3/4 cup sugar, 1 egg plus milk to make 3/4 cup, mix together. Sift together 2tsp b-soda with 2cup flour. add to the batter a little at a time, makes it really stiff. Then add in the currents. spoon into the baking dish, and bake 350F for about 30 min give or take 10 min depending on your oven.
That's your basic, 1920s 1930s recipe they taught in schools in Suffolk. It's very rich and very sweet, but it's not far off a Victorian period scone recipe.