Please? Please, more scones, please …
And so I did.
And I tweaked the recipe a bit so it’s lower in sugar. Still not diabetic-friendly because of the high saturated fat content but a treat once in a while is just part of good healthy living, in my opinion.
Claridge’s Scones (Revised)
275g strong flour (plain flour is okay, too)
22g baking powder
20g caster sugar
2 tablespoons granulated Splenda
50g very cold butter, diced into small cubes
93g double cream
94g full-fat milk
25g sultanas (raisins)
1 egg, beaten
Preheat the oven to 220C/200C fan/gas 7. Sieve the flour and baking powder together into a large bowl, and then add the sugar and Splenda, mixing thoroughly.
Cut the cold butter into small cubes. Rub the cubes into the dry mix, then make well in the middle of the dry ingredients. Add the cream and milk, and mix. The dough is slightly tacky. Remember to remove your rings if you mix by hand, which I do. Add the sultanas and gently mix, so that they are evenly distributed through the dough. Cover the dough with cling film and allow to rest for 10 minutes in the fridge.
Roll or press flat by hand the dough to about 1.5cm thickness. Dip a circular pastry cutter or drinking glass into some flour and shake off any excess. This should stop the cutter sticking to the scone. Give the cutter/glass a thump against the side of your hand to release the dough on to the baking sheet. Cut out the scones, and then lightly rework the dough and cut out as many rounds as possible, each time reworking the dough until it’s used up.
Brush the tops with egg using a pastry brush, ensuring that you don’t wash the sides of the scone as this causes them to rise unevenly. Then place them in the fridge for 20 minutes. Brush them one more time just before baking.
Bake for 10-12 minutes in the centre of the oven.
Makes approximately 14 small scones.
Adapted from a recipe provided by Claridge’s London to uktv.co.uk
The Letter P is also for:
Fresh or Frozen Homemade Pea Soup:
Serve it hot in the winter with a generous scattering of chilli peppers or chilled and served with a dollop of cool crème fraîche in the summer. You only need a handblender and a few ingredients. This recipe will follow in a few days. It’s totally yummy.
Pork Tenderloin Stuffed with Prunes:
According to the European Food Information Council’s article “A Question of Taste” up to 80% of what we perceive as flavour is nothing more than scent – molecules tickling the deep folds of our sinuses. Add to that the food’s appearance, and I reckon that it doesn’t matter what it tastes like as long as it smells delicious and looks ravishing. Which begs the question: Are all matters of taste, whether food or fashion, down to these simple elements — a sniff and a ravishing frock? But that’s not a questions for today – or ever.
Back to pork — that’s what Pork Tenderloin Stuffed with Prunes does; everyone is always impressed when they see it. And the fact is that it’s all down to slicing a knife along the fillet to cut it thinly, hammering the heck out of it between two sheets of cling film, placing pitted prunes in strategic spots, rolling it back up, give it a quick brown in the pan at high heat and then tossing the pan and the tenderloin into the oven to finish cooking while you complete the rest of the meal. Gosh, I hope that you remembered to breathe whilst reading that long sentence.
This isn’t really a recipe. It’s just a fancy trick to impress. Totally easy. The only thing that might make it easier is if someone else did it for you.
So here are the photos. As they say, a picture is worth a thousand words so I’ll give my fingers a rest now. Besides, I have to go back to the kitchen and finish cooking dinner…