I really love to eat scones, they always remind me of our Devon holidays. We often ate scones after a long walk along the sea. Missing Devon so badly, I tried out different scones recipes, but none of them satisfied me. Finally I stumbled over the National Trust Farmhouse Cookbook, which we bought at the beautiful Lanhydrock House, and found the perfect scones recipe: Devon Scones. For me it was the first one which was similar to the scones we ate in the UK and they don’t have the common soda after taste.
The English jam and the clotted cream I found in Zurich at a food stand in the marked hall “Viadukt”. I was so surprised that they sell clotted cream that I immediately had to buy one jar. (regardless of how overpriced it was ;-))
Devon Scones-The Farmhouse Cookbook
250gr. plain flour, plus extra for dusting
1 tsp soda
2 tsp cream of tartar
1/2 tsp salt
2 tsp caster sugar
Sieve the dry ingredients together. Rub in the butter. Stir in the milk to make a soft, slightly sticky dought.
Flour your hands and a work surface and press the dough together. Roll out to about 2cm thick and use a 5cm round cutter to cut scones. Place on a lightly floured baking tray and bake at 220°C for 10 minutes.
I’m extremely excited to share this really really delicious recipe with you! A currant-orange galette-very fruity and perfect with wipped cream, mascarpone or clotted cream. I baked the galette last weekend and after 20 minutes the whole galette was eaten up…
The recipe is from Jenny’s blog Zucker,Zimt und Liebe, she baked a blueberry galette and served it with ice cream. For the blueberries I used currants, the black and the red ones, and added an orange for more flavour. We always have a lot of currants in our freezer. That is because we have currant bushes in our garden and in the summer they are so loaded that we can’t eat them all up. We usually use the frozen currants for ice cream. To change it up a little, I sometimes like to try something new like this scrumptious galette.
1 pinch of salt
1 tsp sugar
100gr. cold butter diced
80ml cold water
zest from 1 orange
1 orange in slices
2 tbsp flour
ca. 40gr. sugar (I used vanilla sugar)
3tbsp brown sugar
For the pastry: Mix together flour, sugar and salt. Add the cold butter and rub it between your fingers until the butter pieces are pea-sized. Add the cold water and kneal until everything is combined.
Cover the pastry with a cling film and let rest in the fridge for 45 minutes.
Preheat the oven to 220°C and prepare a baking tin.
For the filling: Put the currants, orange slices, orange zest, flour and sugar in a bowl and mix together. Set aside.
Take the pastry out of the fridge and roll out (ca.30cm) on a floured surface. The shape doesn’t need to be perfect- a rustic look is welcome!
Put the filling in the middle of the circel, but leave a verge of 3cm free. Fold the verge over so that it covers the filling a little. Since you have to go around in a circle the verge naturally overlaps, which is what we are looking for. Press the verge slightely down.
Brush the edge of the galette with a whisked egg and sprinkle with brown sugar.
Bake in the oven for about 20-30min. It tastes best right out of the oven and served with whipped cream, clotted cream or ice cream. Enjoy!
This time I’ll share a great recipe with you guys. Its a clotted cream apple cake, which I made during my Devon holidays. I was very happy with the result and I will bake the cake often. Try the recipe if you have time, its truely worth it. In Switzerland I use sour cream instead of the clotted cream, because I don’t know where to find it here… I even thought about making clotted cream by myself.
For the pastry: But all ingredients in a bowl and knead everything together. Let the pastry cool in the fridge for about 30 minutes. Grease a spring form pan and preheat the oven to 180°c. Press the pastry into the pan and make an edge.
For the topping: Peel the apples and cut them into slices. Mix together the egg, sugar, flour, cinnamon and the clotted cream. Add the apple slices and put everything into the pan.
For the streusel: Knead all ingredients together and crumble the slightly moist dough into small streusel. Spread the streusel onto the apples. Bake for 40-45 minutes.