In these strange times we all had to make-do the best we can. I am truly blessed as my family and friends are safe but I also am immensely saddened for everyone who has lost a loved one. NO matter what is next, I know I can always count on my mother, Nicole. And although we can’t spend Mothersday Sunday together I dedicate this recipe to her.
I made a little video so she can join in as it were.
SCONES – this delightful iconic tea-cake is made with flour, baking powder, butter, milk and sugar. Most known to be served in a British cream tea with jam and clotted cream but traditionally in some way or form found in every culture in Europe from 16 century onward.
SETTING THE TABLE – I used all my favourite vintage pieces to evacuate this quintessential stylish setting as if nothing else my mom has GREAT sale and poise.
- My table linens are from my hometown Ghent, beautifully embroidered linen and lovely lace details.
- My white and gold rimmed dessert plates I bought at a junk sale (11 plates for 5 euro!)
- The most precious tea cups, my dad brought back from Japan for me back in 1989.
- I bought the silver dessert forks and spoons also at vintage markets for peanuts.
- The champagne flutes are from Harrods. its a great story! My friend Sonia and I meet every year in London ( missing it this year) and about 16 years ago, we were there when Harrods had a BIG sale on. We got lost on the home floor and stumbled upon these flutes. I mumbled to my myself: “I should buy proper champagne glasses one day”. Sonia was appalled to hear that I (Miss champagne cures everything – it really does) had generic Ikea champagne glasses. Promptly I bought 12 and lugged them all day around and back on the train to Brussels. Sadly I only have 4 left.
- My exquisite 3-teared wedgewood cake stand is my pride and joy. Also a vintage find.
- I received the vintage glass teapot heater from a friend and my golden contemporary tea pot is just pure joy!
Yield 12 scones
- 350 gr self raising flour
- pinch of salt
- 1 tea spoon baking powder
- 85 gr butter, cut in cubes
- 3 table spoon sugar
- 175 ml lukewarm milk
- 1 beaten egg to glaze
- Add the flour, salt and baking powder to a bowl and mix.
- Add the butter cubes and rub in the butter in the flour with your fingers.
- Add the sugar and mix.
- Make a well in the middle of the mixture and add the lukewarm ( not hot) milk. Start combining it with a fork. The dough will be pretty wet.
- Dust some flour over the counter top and tip out the wet dough.
- Dust your hands with flour and fold the dough about 2 - 3 times and flatten it with rolling pin if needed to about 3 to 4 cm thickness.
- Use a cookie cutter to shape the scones. I made mini ones. Place them on baking sheet.Glaze the top with the egg wash.
- Bake for 10 minutes in a pre heated oven at 220 C.
- Serve warm with jam and clotted cream.
on www.leeksandhihgheels.com by Sandra Slawinski
Written and photographed by Sandra Slawinski without commercial deals. Used items from my vintage collection and tea cups my dad brought back from Japan back in 1989.