Being a proper foodie you’d expect and not be surprised that I watch the Food Network Channel. I love discovering new chefs and also watching repeats of my favourite series.
Anna Olson is a chef I’m unfamiliar with, however since watching her ‘Bake’ series I have been hooked. She explains the methods so well and it makes you feel confident enough to try new recipes and you feel reassured that they will be a success.
My dad makes amazing ‘traditional’ English scones, you can see the recipe here English Cream Tea
However, I liked Anna’s American twist on the English classic. I loved the unusual shape, as usually I do them round and the filling of cranberries, I normally use sultanas. Here is how they turned out:
Before the icing….
…and after. A real treat.
Of course you wouldn’t have them with clotted cream and jam, however they were certainly different and I loved the hint of lemon and the icing on top. Delicious. I believe it’s worth trying a variation on a recipe from time to time and you know what they say; you should try something new everyday, why not these Lemon and Cranberry Scones?!
Stephy x x
Whenever I travel to the South of England I always look forward to indulging in a scrumptious Cream Tea. Sat outside a cafe in the sunshine with a pot of tea and a scone with jam and cream whilst you watch passers by, fabulous!
Unfortunately, I can’t always be in Devon or Cornwall however, my dad makes a mean scone that is simple to make and gorgeous in flavour. So give these a try – close your eyes and you’ll be transported to the South of England.
- 8oz/225g Plain Flour
- 1-2oz/25-50g Caster Sugar, to taste
- 1/4 pint or 140mls Milk
- 1oz/25g Fruit (sultanas or a nice variation is dried apricots chopped finely)
- 2oz/50g Butter
- 1 good dessert spoon Baking Powder
Preheat the oven to 220degrees. Grease a large baking tray.
Sieve the flour and baking powder together. Rub the fat into the flour and when well combined add the sugar, milk and fruit. Work into a light textured dough.
Turn the dough out and roll 3/4″ thick. Cut into shapes and bake for 10-12mins until pale and golden. Cool on a wire rack.
Serve with butter, jam and clotted cream. Not forgetting a large pot of tea….one lump or two.