Scones

Scones are typical for an English “High Tea”. They are served with clotted cream and jam.  In Cornwall they call this traditional afternoon ceremony “Cream Tea”.
I got the Scone recipe from my mum in the seventies. She brought it back from an England trip. Especially in summer or autumn the Scones are perfect with freshly made jam. Clotted cream is a sort of cream but richer. In Germany it isn’t easy to get clotted cream. You can order it online or alternatively you can mix cream with mascarpone.
For a traditional High Tea in London I would recommended “The Wolseley”, 160 Piccadilly, St. James’s. The Wolseley has a very traditional surrounding. But be aware: Without a reservation you can’t get a place there. And the best Scones I ever had was in “Harrods” on Knightsbridge but you can’t sit there as nice as in Wolseley.

Recipe (for approx. 12 pieces)
330 g flour
5 teaspoon baking powder
½ teaspoon salt
200 ml buttermilk

some milk 

Additional you can add raisons or cranberries.


Preheat the oven to 180 – 200 °C.
Knead all of the ingredients into a dough. Then roll the dough out to about finger thickness (not less) and cut cookies with a round glass. Put them on a baking tray and brush the top with milk. Bake the scones for about 20 minutes.