Scones and Strawberry Creme

Ahhh.. the English culture spread its’ roots in South Africa long ago, and the best part of that would be the culinary influences it brought with it.  Tea time, anyone?

My husband loves scones. Absolutely loves them. Once I made them myself, I easily saw (or rather tasted) why. Warm yumminess that is similar yet sweeter than a southern biscuit, with strawberries and creme oozing out from the middle. You just have to eat them once to truly understand why tea time became a cultural staple- setting aside a time to sit quietly and enjoy some hot tea with a side of this wonderful creation is good for the soul.

Here is my recipe, that has been slightly adapted from the BBC Food’s original recipe.
It really doesn’t take long to make at all- give it a try, your tastebuds (and spouse) will thank you!
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Vanilla Scones with Strawberry Creme

Scones:
1 3/4 Cups of Self Raising Flour
pinch of salt
1/4 Cup of Butter
2 Tablespoons of Sugar
150 ml of Milk
1 Egg

Mix flour and salt, then cut in butter. Stir in the sugar, and then the milk to get a soft dough. If too sticky, add more flour by kneading generously with it.

Knead lightly and roll out to a round 3/4” thickness. Cut out like biscuits with a 2”/3” diameter glass. Keep kneading left over dough and repeating until finished.

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Lay out about 1” apart on greased cookie sheet, beat egg and brush over the top.

Bake until golden and egg is set, about 12-15 minutes, at 220*C/425*F

Strawberry Creme:
Creme
Sugar
Strawberry Jam
Strawberries

Using a hand blender, beat about 1 1/2 cups of creme with about 3 teaspoons of sugar until stiff. In a separate bowl, dice about 6-7 strawberries, and add in about 1/2 cup of jam. Stir until no longer congealed. Fold into the creme until pink, but not too much. Slice other strawberries for topping.

Best enjoyed warm along with a cup of hot English breakfast tea- most preferably out of your grandmothers fine china. Pinkies up!

Comments? Suggestions? Let me know!

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