As the #stayathome efforts continue, we also have kept with our #teatime at our household. I am trying to experiment with different sweets that we can savor daily but trying to keep them as healthy as possible; at the end of the day they are home made and that already counts for something, right? One of our best memories from London is #teatime and eating scones with clotted cream. Unfortunately, we cannot find clotted cream in the US (or perhaps it is a good thing for us) but here is the scones recipe we've enjoyed; I paired it with honeycomb butter which is quite popular in Europe and that you can easily make here.
Provecho!
Ingredients:
2 ½ cups gluten free flour (or regular flour if you desire)
3 tsp. baking powder
½ tsp. salt
1 stick of butter, chilled and cut into squares (I used coconut butter instead and it will make it into a vegan dessert)
⅓ granulated sugar
¾ almond milk plus 1 tbsp. white vinegar (or whole milk or any dairy free milk of your choice) to make buttermilk (you can also use buttermilk itself)
1- 1 ¼ cups of blueberries
2 tbsp. of almond milk (or whole milk or any dairy free milk of your choice)
Granulated sugar for coating
Directions:
- Preheat the oven at 400F
- Sift the flour, baking powder and salt into a bowl. Add the butter and blend in the ingredients with your hands until it looks coarse and very small pieces of butter are remaining. Add the sugar
- Make a well in the middle of the mixture and add the "buttermilk". Stir to combine with a spatula. When it starts to come together, add the blueberries but make sure to gently incorporate so they don't get the dough mushy. Form a ball with the dough over a floured surface but being very gentle.
- Cut the ball in half and flattened into a disc of about 6 inches in diameter.
- Using a sharp knife, cut the disc into eight equal pieces.
- Arrange the pieces on a prepared baking sheet and brush the tops with some milk and sprinkle some sugar on top.
- Bake for about 15 minutes or until golden brown.
- Cook on wire rack and enjoy!
Comments