As skeptical as I am of the whole royalty thing, I felt I had to watch the wedding today, if only to join in the general Twitter levity – which was fun. And then, this afternoon, I had the urge to make scones, which I hadn’t done in over a year. Shocking, I know, given how much I like them.
I started with a recipe from Houghton Mill, a National Trust property just outside St. Ives in Cambridgeshire, where we’d stopped on a recent walk with friends. We’d nodded and smiled briefly at the mill itself but were famished and tucked right into their cream tea, with scones made from the mill’s wholemeal flour. Of course, I bought a bag of it, and the nice people there also insisted I take free packets of vegetable seeds, which I was happy to do.
The original recipe called for cream of tartar, which – too tired to figure out the substitution – I went out and bought, and margarine, for which, naturally, I subbed in butter. The scones were pretty tasty, a worthy showcase for their flour, with raspberry jam and cream.
Houghton Mill Whole-Wheat Scones
275 g whole-wheat flour
125 g plain white flour
1 tsp baking soda
2 tsp cream of tartar
75 g chilled butter, diced
50 g sultanas
300 ml milk (replace a little of the milk with lemon juice to make it sour, or use buttermlk)
Flour lightly a nonstick oven tray. Heat oven to 200°C. Sift together flours, aking soda, cream of tartar. Rub in margarine with your fingers. Add milk and mix to stuff dough. Roll out on a floured board to 3 cm thick and cut out with a large pastry cutter. Brush the tops with milk and place on baking tray. Let stand for 15 min then place in centre of oven for 15 mins. Remove and cool on rack.