Today?
I was convinced either Jemoli or Globus did the cream - but no luck.
Where can I get them?
Grumpygrapefruit sells clotted cream! I am still looking for those scones myself.
I make my own scones (very very easy), but it is good to know that clotted cream can be purchased from the Cheeseman!
We have been looking at getting scones made for us by a local baker, but we have to be sure of the demand first. Maybe the new Viadukt market opening in September will create that demand.
Clotted Cream I do have most of the time at the Wednesday market. I don't put it on display (it's too warm at the mo), so please ask for it.
Oh, and we do have some fantastic strawberry and black pepper jam to finish your tea off with!
Grumpy, count me in for freshly baked scones any time. My home made ones have always turned out terribly disastarous - like little bricks. I could kill someone with them.
Care to share how you do it? and what flour you use?
i tried already but can't get it right..
thanks
Grumpy - thanks - will consider for next time
Now, any help on what be a suitable alternative.
I was thinking Pannetone with mascapone and Strawberry jam?
We have some good tea in the office - so thought we would make "tea" this afternoon
Make your own. It's very easy, I promise. I posted this myself here:
I use regular (not self-rising) flour and cream of tartar and baking soda, which makes it rise. The trick is NOT TO OVERMIX! (Honestly, you can end up with hockey pucks or door stops).
This is the American (Cook's Illustrated) recipe that my British husband loves. Apologies that it uses the pedantic 'cup' versus grams. I will try to convert weights on my next foray into scone baking.
Key:
c = cup
t = teaspoon
T = tablespoon
(Believe it or not, these are precise measurements in the US. My husband kept grabbing teaspoons out of the flatware drawer and coffee cups before I showed him the measurements)
2 c. unbleached all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 - 2 tablespoons granulated sugar (optional)
4 tablespoons unsalted butter , chilled and cut into 1/2-inch pieces
1/2 cup raisins or currants, or small, soft fruits such as raspberries
3/4 cup whole milk
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 450 degrees F (230 degrees C).
2. Sift first 4 (or 5) ingredients into large bowl, or measure into workbowl of a food processor fitted with steel blade; pulse until blended. With pastry blender, 2 knives, or steel blade of a food processor, cut or process butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps. Transfer mixture to large bowl, stir in fruit.
3. Make a well in the center of mixture and pour in milk. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet dough. Turn dough onto a well-floured work surface.
4. Quickly roll dough to 1/2 inch thick. Use a lightly greased and floured 3-inch biscuit cutter to stamp dough with one decisive punch, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2 inch thick; continue to cut 3-inch rounds. Place dough rounds 1 1/2 inches apart on a greased baking sheet. Bake until scones are lightly brown, 10 to 12 minutes. Serve immediately.
Note: I always just used the 'plop' technique (like for cookies) instead of rolling out the dough and cutting it. Worked fine for me. I basically made 3 inch circles on my own.
You should be able to get Creme de Gruyere at Jelmoli (I don't like Globus ) which is a good substitute, I think some of the larger Co-ops also stock it.
That's what I was going to say. I saw Creme Gruyere in Coop last time I went too (the one at Sihlcity).
I also heartily recommend making scones at home . . . it's pretty easy and they benefit from freshness.
I saw it in Globus but not Jemoli - although I did see your pickles - next to the eggs - an opposite the KrispRolls.
I agree that they are dead easy to make if you follow two basic rules: 1. avoid overworking; 2. roll them out thickly (I actually don't roll, just shape the dough in a ball, then flatten it a bit).
Nigella Lawson's Lily's Scones is my favourite recipe. Somehow the cream of tartar makes them look and feel light. They are perfect with clotted cream (crème de Gruyère or crème de Bresse also work well) and black treacle.
'Lily's scones' from Nigella Lawson's How to be a Domestic Goddess
Makes 12
500g flour
1 tsp salt
2 tsp baking soda
4 1⁄2 tsp cream of tartar
125g unsalted butter, diced
300ml milk
Preheat oven to 220°. Sift the dry ingredients together and rub in the butter thoroughly. Add the milk and stir very briefly. Knead lightly together on a floured surface. Roll out to approx 3cm thickness and then cut into 12 scones. Bake for 10mins until slightly golden.
This is the gruyère cream from Migros:
This is the one from Coop:
This is an ancient recipe from my school days - from The Penguin Cookery Book (thus imperial):
Plain scones or Tea Bread. Cooking time 10 - 12 mins
Temp 230 - 250°C
8 oz. self-raising flour (don't ask - search, or just add baking powder to plain flour)
1 tsp. salt
1 - 2 oz. margarine (I use Sanissa with 10% butter)
about 1/4 pint milk
Method:
1. Sift flour and salt together
2. Rub fat into flour, using the tips of ingers and rub until it is well mixed in. For sweet scones add 1 oz sugar.
3. Add the liquid quickly, putting most of it in at once. Use a knife for mixing ( or one of these ) and toss the mixture lightly. Sour milk or cream my be used for mixing in place of fresh milk. Add enough to make a soft dough.
4. Do not knead, but pat the mixture or roll lightly on a floured board to about 1/2 inch (1cm) thick. Very thick scones are not nearly so nice to eat as the thinner crusty ones.
5. The mixture may be shaped in a round and then cut in triangles, or may be cut in rounds with a plain biscuit-cutter. To obtain a smooth brown top brush over with a little milk or beaten egg.
6. Bake in a hot oven for 10 - 12 minutes, depending on the size. Alternatively, the mixture may be baked in a greased loaf-pan, cut in slices, and used in place of bread. Bake at 425°F (sorry, 220°C). for 1/2 - 3/4 hour.
NB. All scones are nicer if eaten while still warm.
... Wave of nostalgia hitting me now...
That's not what I meant. That's their standard double cream. I also saw proper Creme Gruyere there, in a labelled tub.
Is it? Wrong pic then, sorry. Still can't be beaten by the real thing, though.
Oh no, a proper, divine, Cornish cream tea - I can't bear it!!! I am Cornish and there is another little known variety called 'thunder and lightning' which consists of freshly baked scones, golden syrup and lashings of clotted cream.
These people do the best clotted cream and you can order online:
Still best done the traditional way I think, ie, fresh plain scone, the best strawbery jam (or with pepper, ala Grumpy) and piles of clotted cream.
I introduced them to my husband who is now addicted and will choose them over a strudel any day!!
I cannot decide whether to close this Thread to stop me coming back again and again to read it (and drool all over my keyboard) or whether I should tell you about that little Tea-Room in Epping Forest with the most wonderful scones and masses of home-made strawberry jam and simply oodles of...
http://www.orchard-grantchester.com/
Scones the size of a plate.
The fools, however, served it with whipped cream instead of clotted. I never ever ever for the life of me understood why.
Perfect destination for a summer afternoon's punting "expotition".