Monday, 14 June 2010

Cream Tea - Lincolnshire Stylie

Sometimes I feel like I'm living in some kind of twisted Enid Blyton book... it's not all cream teas, cucumber sandwiches and lashings of ginger beer y'know but some weekends, when the sun is out and we're sitting on the upper terrace playing scrabble as the barn owl flies past with a small furry creature in it's talons... as Holly runs down to the babbling river and chases after ducklings and we find little frogs hiding under stones in the lupin beds... then, yes, it's all a little Swallows and Amazons! paragraph to be read in a plummy English accent:

Today was no exception when all of a sudden Tracey came up with the most spiffing idea... why don't we make scones when we get back from the gardening centre?... we'll pop into the local green grocers and pick up some freshly made raspberry jam and some double cream for whipping!... ooh rather, said the boys with glee in their eyes...

Somehow the next scene is me in kitchen, baking scones and them in garden waiting for scones... but hey ho... I'm the one with the food blog...

I've decided rather deliberately to steer away from the plain fruit scone today and go for something more exotic... um... the wholemeal scone.  As most avid readers will know I follow a Delia recipe for my plain scones and it has never failed me yet, so I've tweaked that a bit and added an egg for richness and here we are...

and a little tip here... if you wish for well risen scones, I have found you need to double any recipe you see written down (except this one... I've done that for you) and don't roll out the dough, just pat it down to just over half the depth of your pastry cutter.  Scones don't rise you know.  They swell, so you need to make them the depth you want them...

oh and be quick and light with your hands.. don't knead this, you're not making bread!


6oz wholemeal flour
6oz self-raising flour
2oz butter or margarine
2 tsp baking powder
3 oz brown sugar
1/2 tsp ground Cinnamon
2oz mixed fruit (i used raisins)
2 eggs - beaten
4 tablespoons milk (or more if it's a bit dry)

Put the flours into a bowl with the sugar, baking powder, cinnamon and sugar and rub in the fat.  Add the mixed fruit and then the beaten eggs and milk and bring together with a pallet knife.
Form into a dough with your hands and quickly turn out onto a floured surface to cut.  Brush the top with milk and bake for 15 Min's at 200c or until golden.

eat and of course, enjoy!


  1. Looks good- as all the Belleau Kitchen stuff does, Dominic!
    Re your bread making- have you considered making the dough the night before and then putting it in the fridge for the final proving? (apparently this is called retarding!!!) It's just a thought, it might save you having to get up at silly o'clock the day of your village show!

  2. Thank you so much Emmalene. That's lovely to read. Will experiment with the fridge idea. The loaf I made, whilst being quite plain did taste very good. Do you bake much bread?

  3. Not at all- I've only recently started cooking with yeast in pizza dough and sweet things. I've been reading a lot about it as I do intend to make some bread soon though (when I have the time!)

  4. Hi there! Thanks for visiting my blog and your lovely comment. I am enjoying having a browse around here, beautiful site! I absolutely adore cream tea, it's one of my favourite things in the world. I might even be able to fake a British accent for a taste of these ;), they look luscious!
    HH :D

  5. Lovely! Those scones do look good... with a generous spreading of cold butter :-)

    But wholemeal scones with cream and jam !! 8-O I don't think so! Sorry I'm a bit of an old stickler when it comes to cream teas ;-)


  6. @ Magic... they were very sweet anyway and probably didn't need cream or jam but to be honest what is a scone anyway but a vehicle for goodies?


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