Afternoon Tea


 

Dansk:
Min mand og Jeg var i London i sidste weekend. Vi var blandt andet på British museum, hvor vi fik eftermiddags the, på den rigtig engelske måde med Scones, clotted cream og jordbærmarmelade.
Clotted cream er en tyk fløde, lavet ved at indirekte opvarme fløde feks i vandbad, og så lade det køle langsomt ned. Clotted cream smager lidt som flødeskum, men har mere en konsisten som mascarpone… det er fløde af den fedeste slags… sidste stop inden det må kaldes smør. Men åh så godt!! Kombinationen af clotted cream, scones og marmelade er et “match made in heaven”!
Så vi måtte jo købe noget clotted cream med hjem fra London, og invitere til en rigtig britisk afternoon tea.

Her følger opskriften på mine scones:

7 ½ dl hvedemel
4 ½ tsk bagepulver
2 spsk sukker
50 g smør i tern
2 ½ dl mælk
1 æg til pensling

bland mel, sukker, bagepulver og smør med fingrene. Smøret gnides ind i mel blandingen med fingerspidserne indtil det ligner brødkrummer eller rasp. Tilsæt mælken og ælt dejen til en blød klistret masse. Rul dejen ud i 2 cm tykkelse og udstik i cirkler på ca. 6 cm. pensles med æg og bages 15-20 minutter ved 210 grader. De er bedst når de lige er kommet ud af ovnen.

Hvis man ikke har clotted cream kan man servere med flødeskum

English:
My husband and I were in London last weekend. We were among other things at the British Museum, where we had afternoon tea in the real English way with scones, clotted cream and strawberry jam.
Clotted cream is a thick cream made ​​by indirectly heating the cream for example in a water bath, and then let it cool down slowly. Clotted cream tastes a bit like whipped cream, but has more of a konsisten as mascarpone it is cream of the fattest kind of last stop before it can be called butter. But oh so good! The combination of clotted cream, scones and jam is a “match made ​​in heaven!
So we had to buy some clotted cream home from London, and invite to a real British afternoon tea.

Here is the recipe for my scones:
7 ½ dl flour
4 ½ teaspoons baking powder
2 tablespoons sugar
50 g butter, diced
2 ½ dl milk
1 egg for brushing

Mix flour, sugar, baking powder and butter with your fingers. Rub the butter into the flour mixture with your fingertips until it resembles bread crumbs. Add the milk and knead to a soft sticky mass. Roll out the dough into 2 cm thickness and cut in circles around. 6 cm. Brush with egg and bake 15-20 minutes at 210 degrees. They are best when they are just out of the oven.

If you do not have clotted cream you can serve with whipped cream

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One thought on “Afternoon Tea

  1. Pingback: My (almost) perfect birthday | Casa Voltolina

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