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Why Devonshire? The name comes from the county of Devonshire, in the south-west of England. These places are famous for their beautiful landscapes, seaside resorts and traditional tea drinking. Tea is served here with skins, strawberry jam and melted thick cream. By the way, the British are divided into those who first spread jam on the scones, and then put cream on those who do exactly the opposite: first cream, then jam. And I found the recipe for these scones from the British culinary writer and TV presenter Mary Barry.
| Course | Children's Food Ideas, Desserts Dishes, Holiday Food Ideas |
| Cuisine | England Cuisine |
| Keyword | Easy, For Beginners |
| Cook Time | 60 minutes |
| Servings |
Ingredients
Devonshire Scones:
- 1 piece Chicken egg
- 100 ml Milk
- 225 gram Flour wheat / Flour
- 1 pinch Salt
- 1 teaspoon Baking powder
- 50 gram Butter
- 25 gram Sugar
For serve:
- Jam (raspberry)
- Cream devonshire ghee, to taste
Ingredients Devonshire Scones:
For serve:
|
Instructions
Beat the egg with milk.
Add baking powder, salt to the flour, mix. Add the butter and chop it with a knife in flour, and then rub it with your hands to get a fine crumb, add sugar.
Pour in the beaten egg with milk (leaving 1 tbsp. l. for lubrication).Knead the dough quickly. Try not to knead it too much.
Roll out the dough into a layer 1-2 cm thick, cut out round scones with a mold 5-7 cm in diameter. Brush the tops with the remaining egg and milk mixture.
Bake in a preheated 220°C oven for about 10 minutes until golden brown.The output is 10 pieces.Baking itself is simple, but it can be very difficult to make it right.When baking scones, it is important to follow some rules: Thedough does not need to be kneaded much, so as not to melt the butter, it is ideal to chop it with a knife and knead it literally to combine all the ingredients. The less you knead the dough, the more layered the scones will turn out.The scones should rise well when baking, so it is important that the edges of the dough are not molded by pressing when cutting.Lubricate the egg-milk mixture only the top of the slope, but not the edges. Again, so as not to interfere with the slopes to climb.Scone is an indispensable attribute of the British culinary tradition. Presumably, the scones appeared around the XI century. Initially, it was a flatbread made of oat flour, baked in a stone fireplace. The raw tortilla was cut into 6-8 parts, triangles were obtained, and then baked. And there is still such a form of scones. With the advent of baking powder, the scones became a lush bun and they began to make them round. Modern scones are baked with the addition of raisins, chocolate, herbs and spices.I suggest you join the most beautiful and refined British tradition, bake these scones and enjoy a tea party with your loved ones. The scone should be cut in half, smeared with a layer of strawberry jam, and put a spoonful of thick melted cream on top. Well, or vice versa, first cream, then jam. Try it both ways and decide how delicious it is!
And you know that in Britain there is a tradition not only how and with what to serve tea. But what should we talk about during a tea party?Special attention is paid to the issue of conversation at the table. If the conversation goes in the wrong direction, the hostess should correct the situation, direct the conversation in the right direction. At some receptions, there is even a "conversation menu". These are the so-called "right topics" for conversations. It is recommended to write them on pieces of paper and spread them out on the table. When there is nothing to talk about, and everyone is silent, then the prolonged pause can be interrupted by the right topic.
The English have a saying that life is like a cup of tea: as you brew, you will enjoy it.
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