We love to punctuate the day with a few cups of strong tea. The 4 o’clock sit down with tea & biscuits or slice of cake is a particular pleasure. It’s the time to take a moment – rest the feet if we’ve been on them, reflect on the day, think about what’s next – an enjoy the hot cuppa of course.
Our daily brew is usually supplied by Taylor’s loose leaf Yorkshire tea which we like and is readily available in any supermarket. We haven’t sampled the Whittard Robert Fortune as yet, but it sounds good. We were actually given a present of some Fortnum & Mason Queen Anne blend a while ago – it was delicious and immediately became a favourite.
Taylors of Harrogate Yorkshire leaf tea – £2.10 (250g)
“A proper brew. Pure and simple. To give our blend its refreshing flavour, strength and colour we use top quality Assam and African teas.”
Queen Anne tea – £9.95 (250g)
“Created in 1907, our bicentenary year, this popular blend commemorates the reigning sovereign in the year that Fortnum & Mason first began. The smooth blend of carefully selected TGFOP Assam and Ceylon FBOP teas produces a strong, smooth tea that is refreshing at any time of day.”
Robert Fortune Blend – £8.00 (100g)
“Something of a hero in the world of tea, Robert Fortune was the James Bond of the British tea trade… We’ve tracked Fortune’s travels with a blend of teas from India and China, adding a delicate touch of high-grown Himalayan tea and an elegant homage of white Camellia tea flowers. You’ll find the rich, fruity notes of Chinese Yunnan tea is a superb match for the varieties first cultivated by the British in northern India – all in all, it’s a tea which tells a story, and a rather delicious one at that.”
I’ve been meaning to make some scones for a while – in fact ever since coming back from our holiday in Wells-Next-the-Sea. While we were there, I spent a sunny afternoon at Wiveton Hall Fruit Farm picking strawberries. I filled this massive punnet with sweet, fat, fragrant strawberries – specimens such as I’d never tasted before!
Those that didn’t get eaten there & then returned home with us and made into a massive pan of strawberry conserve. We gave lots away to friends & family and kept a couple of jars for ourselves. We’ve had it on toast & croissants, some was used as sponge cake filling, but you can’t beat it on warm, freshly baked scones!
To make the scones, I once again used a recipe from The Great Big Cookie Book by Hilaire Walden. Here it is:
- 225g/8oz/2 cups plain flour
- pinch of salt
- 2.5ml/½ tsp bicarbonate of soda
- 5ml/1 tsp cream of tartar
- 25g/1oz/2 tbs butter
- 150ml/¼ pint/? cup milk or buttermilk
- Preheat the oven to 220°C/425°F/Gas mark 7. Flour a baking sheet. Sift the flour, salt, bicarbonate of soda and cream of tartar into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Gradually stir in just enough milk to make a light, spongy dough.
- Turn the dough on to a lightly floured surface and knead until smooth. Roll to 2½cm/1in thick. Cut into rounds with a floured 5cm/2in cutter.
- Place the scones on the prepared baking sheet and brush the tops with milk.
- Bake for 7-10 minutes until the scones are well risen and golden brown.
Serve with jam and a big dollop of clotted cream!
PS – We usually buy Rodda’s clotted cream which is delicious – but don’t you just love the packaging too?!