-Have you ever had tea with scones? - he asked me...-No...-Try one. I’ll show you how to eat it.-Oh, should they be eaten in a special way ? - I said, surprised.-Sure. Cut it in half, then spread generous amounts of jam... that’s right. Now, spread loads of cream over the top.
Once again, S taught me another tradition of his country, totally unknown for me: Scones.
These single-serving cakes or breads, are part of both British and Irish food, often made for teatime... Aa (sigh), teatime!
I do love afternoon tea. I don’t mean I love tea (the drink) itself, but I do have a strange fascination for this English tradition. I enjoy so much the beautiful tearooms where you can enjoy a lovely cup of tea, served in fine and delicate porcelain cups and with those funny little milk pots. Oh, and of course those so very importance steps one should follow when making a pot or cup of tea, as following these will make all the difference from just a simple cup of tea and "a lovely cuppa". Of course not forgetting how important the quality and brand of the tea is.
To be honest, this last one is something that I still don’t understand. When we go to Barcelona, S really struggles to find what he calls proper English tea. In restaurants, coffee shops, and even in the local supermarkets. He can even tell if different water has been used to make it or if the water was boiled in the kettle or the microwave. In Spain, most people, and of course I include myself in this group, drink coffee. So, whether you enjoy having a cup of tea or you’re a coffee person, like me, scones are definitely the best complement for any hot drink and the best choice to treat yourself at elevenses !
So scones are usually made of wheat, or barley, or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. Plain scones, without adding fruit or any filling, are lightly sweetened, airy and just a bit crusty on the surface. However, they may also be savoury and contain raisins, currants or cheese, among others ingredients.
Making traditional British scones at home is often close to making Spanish omelette. A family member is the one who holds secretly the “best” and most-treasured recipe, rather than following one simply from a cookbook recipe.
In my case, as my family is not British and basically, I wanted to achieve Paleo scones, I used the Elana's Pantry recipe, with almond flour as the main ingredient.
I, also, felt like filling them with some kind of fruit, so I added to mine raisins, dried apricots and sunflowers seeds. Feel free to fill them with any ingredient you desire, just remember that, depending on the ingredient you add, you will need to vary the amount of sugar you also add.
Another alteration is on the size. Let's say mine are mini-scones! Usually the scone size is 1.5" (3.5 cm)tall and 2"-2.5" (5 cm) in diameter; if you want to make this big, double amounts or take into account that the recipe's amounts will make 4 units.
The recipe couldn't be easier and the method is surprisingly quick. You could make a batch of scones if some guest shows up unannounced to your home and to look like the best host.
"Just remember that the less you touch the dough, the shorter and crumblier your scones will be". Jamie Oliver says, so, I followed this tip and, maybe was lucky but it worked. The texture, despite not have been made with plain flour, was crumbled, denser/ rich and just a bit sweet by the dried fruit, enough to leave the jam to bring all sweetness.
Are you going to try these Paleo scones? Let me know if it so!
2 cups almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup dried apricots, finely chopped
¼ cup dried cranberries
¼ cup sunflower seeds
1 large egg
2 tablespoons honey
Heat the oven to 190°C - 350°F. Line a baking sheet with parchment paper.
Combine in a large bowl the almond flour, salt and baking soda
Stir in the dried fruit, seeds and nuts. Set aside
Combine in a small bowl the egg and honey
Stir wet ingredients into dry and mix using your hands to form a dough
Shape dough into a 5 cm square that is about 2.5 cm thick
Cut dough into 8-10 squares
Bake the scone for 10-12 minutes
Let them cool and serve with jam and cream. Enjoy!
By Laura | Lau Sunday cooks - Inspired by Elana’s Pantry recipe ( Paleo Cooking cookbook)