Cream tea is a great British institution! One of the best ever was in Louisiana, with dear friends Bob and Sally. We were there during one of the passing hurricanes, and Sally and I decided (for reasons I cannot now remember) to do English afternoon tea. I made the scones, and we had them with jam and cream and champagne.... while the wind roared outside - what a fabulous combination!
These are adorned with fresh strawberry jam, butter and lots of delicious whipped cream. You can make scones using gluten-free flour, but remember to add a bit more liquid.
8oz/225g self raising flour (sponge flour gives the lightest result)
1 level tsp baking powder
½ level tsp salt
50g/2oz butter or margarine at room temperature
5 tbsp milk (up to 8tbsp if you are using gluten-free flour)
Preheat the oven to 230 deg C and put a baking tray to heat.
In a large bowl, rub the butter into the flour until they look like breadcrumbs. The best way to do this is to use only your fingertips, as lightly as possible, lifting the mixture as you rub it in to keep it airy. Make a well in the centre, crack in the egg and break it up with a fork before adding the milk.
Mix the dough together in the bowl until it forms a single lump, then turn it onto a floured board. Knead lightly (this is a scone, not bread!).
Pat the dough or roll it out to about ½ inch thick, then cut out your scones (they don’t stick to the cutter if you dip the cutter in flour first).
Bake for about 8-10 minutes until well risen and golden. Cool on a baking rack. Split just before using so that the inside is still soft.
Scones are best eaten warm, with butter, home made jam and lashings of cream!