World Tour Day Six: Great Britain.
The first time I had scones with real clotted cream and jam was in London at the hotel where we were staying. I was very excited to sit for a proper afternoon tea and enjoy the formality of the tradition. Even though I had eaten a nice lunch not long before, I was determined to have a pot of tea and scones while I was there, hungry or not!
I like a little tradition and I like a little formality now and then, too. I have to say, I get a little frustrated with how casual and informal things have become. I swear I was sitting beside a woman at the movies last night who was wearing her pajamas and bedroom slippers! It just makes me a little uncomfortable. I mean, if you want to watch a movie in your pj’s, get something from the movie store and stay home! I’m really not interested in what you wear to bed.
You know I don’t think everyone should wear dresses and suits to the grocery store, but have we lost all respect for each other by showing up in our cleaning clothes? To me, being neatly dressed is a show of respect for your neighbors, and that goes a long way in the world these days. Here’s what I say – it takes the same amount of time to pull on a nice pair of pants or jeans, a top, and some flats as it does sweats and tennis shoes.
That being said, here is a delicious Cranberry Pecan Scones recipe for the final day of the World Tour, in honor of traditional English tea and its formality. This version has some whole wheat flour and oats which give it a good texture and lots of flavor. Enjoy them with butter or clotted cream if you have it, and some jam or preserves.
Cranberry Pecan Scones
makes 16 scones
- 1 1/2 cups all-purpose flour
- 1/2 cup white whole wheat flour or whole wheat flour
- 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 1/2 cup (1 stick) butter, cold, cut into 1 inch pieces
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 1 cup buttermilk, sour cream, or plain yogurt
- coarse sugar for topping, optional (I used Turbinado sugar)
- Preheat your oven to 375°F. Lightly grease a baking sheet, or line with parchment or a silicone mat.
- Mix the dry ingredients together in a large mixing bowl with a whisk.
- Cut the butter into the dry ingredients with a pastry cutter until it looks unevenly crumbly. Stir in the fruit and nuts until they’re evenly distributed.
- Add the buttermilk, sour cream or yogurt, and mix until the dough comes together.
- Turn the dough out onto a well-floured surface and cut it into two pieces. (Keep sprinkling on flour if you need to.) Form each into a disk, and gently pat each disk into a round about 6″ in diameter. Transfer the disks to the baking sheets.
- With a bench scraper or sharp knife, cut each round into 8 wedges by cutting straight down through the dough so you shear the edges. Separate the scones slightly and sprinkle with sugar.
- Bake the scones for 20 minutes, or until they’re just beginning to brown. Remove them from the oven, and serve warm. Or reheat for 10 minutes, lightly tented with foil, in a preheated 350°F oven.