Do you have a treasured family tradition?
My great-grandfather and great-grandmother were originally from a small town near Leeds, England — close to the Scottish border — although they emigrated to the United States in search of a better life when their children were young.
According to family legend, my great-grandmother loved entertaining company. As soon as she heard the latch at the back gate, she would immediately put the kettle on in preparation for any visitors. I never knew her, but I deeply appreciate her sense of hospitality, and her British tradition of serving tea and scones!
In fact, nearly 10 years ago, I and a bridesmaid baked hundreds of these scones for my high tea wedding reception. They are easy to make and store well!
I've adapted the recipe below to include nourishing ingredients and traditional preparation methods. Feel free to add raisins or currants into the dough. I like to use cream or butter with homemade jam or curd to top mine.
A traditional high tea also typically serves Devonshire (or clotted) cream with the scones. Since clotted cream requires scalding the milk, I opt instead for a homemade probiotic, enzyme-rich creme fraiche. If you don't care for the slight tartness, serve unsweetened whipped cream instead.
Sprouted English Scones
Adapted from a recipe in this cookbook.
- 2 cups sprouted whole wheat pastry flour (how to sprout grains)
- 1 tablespoon aluminum-free non-GMO baking powder
- 1/4 teaspoon sea salt
- 1/3 cup organic, dried raisins or currants (optional)
- 6 tablespoons unsalted butter
- 2 eggs, divided and each beaten separately
- 3/8 cup cultured buttermilk
- 2 tablespoons maple syrup
Makes 12 scones.
Preheat oven to 425 degrees Fahrenheit.
In a large mixing bowl, stir together the flour, baking powder, and salt. Stir in raisins or currants (if using). Using a fork or pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Add 1 beaten egg, buttermilk, and maple syrup. Stir just until the dough comes together. Knead gently on a lightly floured surface, about 12 to 15 strokes.
Divide dough in half and shape each half into a ball on a parchment paper lined or lightly greased baking sheet. Roll or pat into a 6″ circle. Cut each circle into about 6 small pie-shaped wedges. Brush top of scones with the other beaten egg and bake until deep golden brown, about 12 to 15 minutes.
Serve with probiotic Devonshire cream (see recipe below) and homemade jam!
Probiotic Devonshire Cream
- 1/2 cup raw cream, heavy
- 1/2 cup sour cream
Combine cream and sour cream. Cover and set in a warm place until thickened, anywhere from 8 to 24 hours. Refrigerate.
Have you ever made sprouted English scones or Devonshire cream?
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