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07-17-2015 12:52 PM
After watching the Father Brown mysteries on PBS, I've developed a craving for some of Mrs. M's "Award Winning Strawberry Scones". To my surprise I didn't find them on the Internet. Have any of you come up with a recipe that's worthy of a British bring-and-buy?
07-17-2015 02:18 PM
HoneyBit, I too love the British mysteries/crime shows. I enjoy Father Brown and am now watching Midsomer Murders on Netflix. I fantasize about owning a thatched-roof cottage in an English village with a beautiful garden! Everyone uses charming tea sets carried on trays and they always have biscuits or scones on a plate. I always get the urge to drink tea and have a cookie or scone when I watch. Wegman's has a nice selection of British teas and biscuits. I don't have a strawberry scone recipe, but I know the good ones use lots of cold butter and cream.
07-17-2015 03:58 PM
I've enjoyed both the current "Father Brown" series and the one that aired some time ago. Here's my go-to strawberry scone recipe, which is great this time of year. You'll note the addition of lemon zest, which is a perfect paring with the strawberries. .
Strawberries and Cream Scones
07-17-2015 03:59 PM
07-17-2015 05:06 PM - edited 07-17-2015 05:24 PM
sfnative, thanks for your recipe; it sounds delicious and I love the thought of the lemon zest with the strawberry flavor.
Ohhh, Lynne, you heartless pusher -- you played right into my addiction to chasing down Google references. First, thanks for the information that UK strawberry scones don't have strawberries IN them, they have strawberries spread ON them.
For some reason, googling "ATK British Style Scones" on my system got no hits, but "British Style Scones" got quite a few, including the America's Test Kitchen / Cook's Illustrated Site. One hit was for the ATK Cooking School which let me read the Scone Recipe without needing a membership. It also had a lovely picture of an open scone spread with jam.
I also found this:
which in turn led to a site with five different ways to make clotted cream (stovetop, oven, slow cooker, double boiler, and cheater's):
Now, if I can just stop reading about them long enough to go make some!
Thanks for your UK viewpoint -- I'll try to format the ATK recipe and copy it in a second post for other British mystery fans.
07-17-2015 05:20 PM
British-Style Scones with Currants
(America’s Test Kitchen Cooking School)
The differences between American and British scones are much like the cultures from which they come. While rich, dense American scones are no-holds-barred, cakelike British scones show restraint. They feature far less butter and far more baking powder. Instead of a “the more the better” ideology when it comes to add-ins, British scones usually only include a smattering of currants. And while American scones are topped with egg wash and lots of coarse sugar, the British version uses a light milk-and-egg wash to add browning.
There are also differences in technique. For the cakelike texture of British scones that we were after, we rubbed butter into the dry ingredients so completely that it was no longer visible—no lumps, no flakes. Using soft, room-temperature butter make this process even easier, quicker, and more thorough. This produced scones with a finer, more even crumb.
For many baked goods that require rolling out the dough (biscuits, pie dough), rerolling scraps produces a tougher, more squat result. This is because the action of rolling creates a stronger, tighter gluten network—and too much gluten can negatively influence texture and rise. But our British-style scones offer more leeway. The butter is worked into the flour so thoroughly that it prevents many of the proteins from ever linking up to form gluten in the first place. Far from being a hazard, rerolling the second batch of dough merely encourages a little more of the proteins to link together, leading to a bit more structure and more lift in the oven.
Leftover scones may be stored in freezer and reheated in 300-degree oven for 15 minutes before serving. Serve these scones with jam as well as salted butter or clotted cream.
Total Cooking Time: 1 hour, 45 minutes Preparation Time: 10 minutes Active Cooking Time: 20 minutes Yield: 12 scones
British-Style Scones with Currants
3 Cups (15 ounces) all-purpose flour *
1/3 Cup (2½ ounces) sugar
2 Tablespoons baking powder
1/2 Teaspoon salt
8 Tablespoons unsalted butter
3/4 Cup dried currants
1 Cup whole milk * *
2 Large eggs
* This dough will be quite soft and wet; keep extra flour on hand to use to dust your work surface and your hands when handling the dough.
* * We prefer whole milk in this recipe, but low-fat milk can be used.
For a tall, even rise, use a sharp-edged biscuit cutter and push straight down; do not twist the cutter when punching out the scones.
(Sorry, I'll have to read up on the new format's system for including a picture -- I couldn't add it here.)
07-17-2015 06:16 PM
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