The “food from the UK” theme continues as we move on from Flapjacks from England, to Scones from Wales. As we embarked on our vacation, I had one goal in mind for food – I wanted to have a traditional afternoon meal of scones and tea. (To be truthful, I also wanted to eat fish and chips, bangers and mash, and some type of pudding, all of which I accomplished – what can I say, I have lofty vacation goals). On our second day in Wales, we ventured through the gorgeous countryside to the town of Tintern, home of Tintern Abbey. We were walking through the town after visiting the ruins, and stumbled on a delightful little tea shop.
It was a little cold outside, so it seemed like the perfect time to experience afternoon tea. Between the four of us we managed to order tea, hot chocolate, scones, welsh cakes, and some type of buttered teacake. Everything was amazing, but the scones were incredible. Very different from other scones I’ve tried. I expected something dry and slightly tasteless, but what we got was a light and fluffy biscuit that was subtly sweet and delicious! It was served with jam and clotted cream, and we all loved it. Definitely the best scone I’ve ever had.
When we got back to Michigan, I emailed our bed and breakfast hostess to see if she would be willing to share a scone recipe with me. I was hoping that all Welsh scones were as good as the ones we had in Tintern. She was kind enough to send me her recipe, and I invited Mike’s family to a British Tea Party where I served flapjacks and scones.
The verdict: They’re good, but not as good as the ones we had while in Wales. Once I got over my disappointment, these really grew on me. Mike compared them to bisquick biscuits, but I don’t think that’s a fair comparison. I’m including the recipe in case anyone wants to try authentic Welsh scones. They really are good, but not great. However, if I”m ever looking to make “traditional” scones, this will be my go to recipe. But really, anything would probably taste better if eaten while surrounded by the gorgeous landscape of Wales.
*Note: I included the recipe exactly as it was sent to me, but with a few added instructions to make it a little more clear. I tried to convert the weights to measurements, but none were exact, and really I think it’s better if you just weigh your ingredients. Also, I tried to use regular flour and add in salt and baking powder, but I think I got a litte confused there too, so next time I would just buy self rising flour. Good luck if you attempt this recipe. I love to make traditional foods, so I think I’ll be trying again at some point 🙂
1 lb self raising flour
5 ozs. butter
2 ozs sugar
7 fluid oz liquid (1 egg plus milk to make 7)
4 - 6 ozs sultanas or cherries (I interpreted this to mean any dried fruit)
Whisk together flour and sugar. Using a pastry blender or your fingertips, quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in dried fruit. Stir in liquid dough begins to form, about 30 seconds. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Roll out 3/4" thick and, using a biscuit cutter, cut out the scones. Bake at 200C (390F???) for 15 mins. or until lightly browned on top.
from Cathy at Penylan Farm