An English Affair

October 30, 2015


There could certainly be no better tribute to sign off my escapades in London this year, and to the English (in all their pride and glory), of course, than doing a tributary post on ‘Afternoon Tea’.


Afternoon Tea is, well, nothing short of a fancy affair, no less at the hotel that I had worked at, where the tables were decked in the softest linens, and complimented with beautiful flower rimmed China, and most importantly, the most exquisite pastry. The menu for Afternoon Tea remained ever changing, always on the cusp of London’s latest Foodie fetish. However, as you know, the more things change the more they tend to stay the same – and this was especially true for the constant presence of the Scone. Albeit, no Afternoon Tea, would ever be complete without a batch of freshly baked English Scones.


Scones are not necessarily the most difficult of pastries to master, although it is definitely worth spending time perfecting. My first attempt at a batch of scones resulted in yielded completely oval shaped dollops that kinda resembled a scone (hardly perfect!) – you can just imagine my Chef’s reaction (horror!). Disappointed, but nowhere close to done, I tried, and tried again, and eventually… perfection – a batch of lovely, round, perfectly sized and thoroughly baked scones. In fact, it escalated to a point where my day wouldn’t start without a hazelnut latte in one hand, a sweet scone (which either had dried cherries, chocolate or raisins inside) in the other. So, in paying tribute to all that it is so profoundly English, this post is about making you the perfect batch of scones.


No scone ensemble would be complete without jam and cream. For me, its fig jam (I definitely will do a post on different jams) and clotted cream – bliss. “Clotted” or “clouted” cream is a thick cream that’s made by indirectly heating full-cream cow’s milk, by using steam, and then leaving it in a shallow pan to cool. Once cool, “clots” or “clouts” begin to rise to the top of the pan – and that’s clotted cream.

I really love scones, I suppose in part because it will always remind me of London. I really hope that you do give the recipe a try –it’s so easy to make.

May your Afternoon Tea be blissfully sconed!

Au Revoir

Zorah xo


Scone recipe


  • 680g flour

  • sugar- 90g

  • butter- 140g

  •  40g baking powder

  •  eggs-  No. 2

  • milk- 260g


  • Use a paddle to mix the dry ingredients and butter.

  • Then mix the eggs and milk and add it to the dry mix, until well combined.

  • Roll the dough, not totally flat as the dough is quite elastic. So it will come back together.

  • Cut into circular rounds, and pre-heat the oven to 200 degrees for 30minutes.

Bon Apetite!




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