Ladies, remember those tea parties where you used to spend hours and hours playing with miniature cups and saucers? My favorite memories of tea parties are with my sister and cousins playing under the kitchen table draped with an extra long tablecloth. Of course this was back when we were all able to fit under the table most comfortably. We would get huge bowls of water and spend forever prepping the perfect tea and treats. Tea most usually was oh so delicious tap water and treats were just about anything that looked remotely edible that we could scrounge up in the kitchen. Not afternoon tea to the queen’s standard I must admit, but it kept us occupied for hours of fun. I know our parents weren’t complaining!
Tea parties these days are few and far between, however I’m always excited to enjoy treats that let you have a little bit of the glamor and decadence without having to visit Claridge’s. Scones must be the most famous English afternoon tea accompaniment right next to cucumber sandwiches of course. And they happen to be one of my favorites. With a bit of jam and a dollop of cream, there’s very little that compares. The best part is that they’re incredibly easy and fast to make which is perfect when you’re craving them last minute. Which is usually when I crave things – I don’t know about you! Though these are a tiny bit different to the scones of my childhood, they’re still just as perfect with a cup of tea. Make a batch and treat yourself to a little afternoon tea of your own!
Ginger Currant Scones with Lemon Whipped Cream
- 1/3 cup currants
- 1 3/4 cup all purpose flour
- 2 1/2 tsp baking powder
- 2 oz butter, cubed
- 3/4 tsp ginger powder
- 2 tbsp granulated sugar plus 1 tbsp
- 5 oz milk plus 1 tbsp
- 1/3 cup heavy whipping cream or double cream
- zest of 1 lemon
- 1 tsp lemon juice
- 2 tbsp powdered sugar
Preheat the oven to 425°F/220°C.
Soak the currants in enough hot water to cover and set aside.
In a large bowl, combine the all purpose flour and baking powder. Add the butter and with your fingertips, rub together with the flour until evenly distributed. Add the ginger powder and 2 tbsp granulated sugar and mix to combine. Drain the currants and add to the bowl. Pour in the 5 oz of milk and using a spoon, mix until everything comes together into a ball. Use your hands if you need and it is ok if it is a bit sticky.
Tip out the dough on to a lightly floured surface. Sprinkle the dough with bit of flour and roll out to about 3/4 of an inch. Using as 2 inch round cutter, cut out the scones and place onto a parchment covered baking sheet.
Using the 1 tbsp of milk, lightly brush the tops of the scones and then sprinkle with the remaining 1 tbsp of sugar. Bake for 12-14 minutes until golden brown.
Meanwhile, make the lemon whipped cream. In a large bowl, add in the heavy whipping cream, lemon zest, lemon juice and powdered sugar. Whip with a whisk until the cream forms stiff peaks. Make sure not to over whip or you will end up with butter!
Cool the scones on a wire rack and serve with jam and the cream. Makes 16-18 2-inch scones.