You know those moments where you just can’t find the motivation, drive, and let’s face it, energy to do things you know you should be doing or want to be doing?
Yeah, well I’ve been having one of those for like 3 months now.
I don’t know what it is but since March I’ve probably attempted to write a travel blog post, numerous recipes, a monthly favourites post, and even attempted to film a couple vlogs… yet, none of them have happened.
I blame going on holiday for totally messing up my normal routine. I also blame Netflix. (Daredevil. Am I right?!) Though, when it comes down to it, I guess I just got hit with a touch of the lazys. *wide-eyed face with blushing cheeks emoji*
So, what broke my lazy streak you ask?
Recently my work colleagues and I decided to indulge in a spot of cream tea one day during work. We’re British, it happens.
We bought ourselves the scones, the strawberry jam, the clotted cream… It was all going so swimmingly till we sat down to eat, and then we became divided. The result of which being a ridiculous ongoing debate between me and my colleagues.
So, now I’m asking you… do you jam first, or do you cream first?
Not a euphemism. I’m being totally serious.
See, I take the Cornish approach of spreading the jam first, then dolloping a generous amount of clotted cream on top. It just makes sense to me. Jam is made for spreading right?
My colleagues however take the Devonshire approach of dolloping the cream first then topping with jam… so it looks pretty. Yeah, I don’t get it.
So I decided to blog about it.
Earl Grey Scones with Strawberry Lavender Jam.
First I made the jam.
I steeped the lavender in 50ml boiling water for 10 minutes. I then washed and cut the strawbs, added the preserving sugar, lime juice and lavender water into a medium saucepan.
I brought this to the boil over a medium heat, stirring constantly. I let this bubble for approx 10 minutes till it became a thick jam consistency. Basically when it was thick enough to come away from the bottom of the pan when I was stirring.
I removed the pan from the heat, added the orange juice and left it to cool. Then I poured the jam into a sterilised jar (washed with hot water and washing up liquid, and left to dry in a hot oven).
For the scones I started by brewing one earl grey tea bag in 50ml of boiling water for about 3 minutes.
I then ground the contents of 2 further earl grey tea bags into a fine powder using a pestle and mortar.
I combined the the flour, baking powder, ground tea leaves and sugar in a large bowl.
I then rubbed the cold cubed butter into the dry ingredients using my fingertips till I got a coarse breadcrumb texture.
I added the beaten eggs, 1 tablespoon of the brewed earl grey tea, and the buttermilk to the dry ingredients and mixed this together to form a sticky dough.
I dumped this onto a floured surface and kneaded until it formed a smooth pillowy dough, adding a little flour to help it along.
I rolled this out to about 1 inch thickness, then cut out 12 rounds of a 5cm diameter.
I placed these onto a lined baking sheet, brushed the tops with beaten egg, then baked for 12-15 minutes at 200°C till the tops were golden.
Serve warm with the jam and some clotted cream. Jam first.
- For the strawberry lavender jam:
- 200g strawberries
- 75g preserving sugar
- 2tbsp of dried lavender flowers
- 1tsp lime juice
- 1tsp orange juice
- For the earl grey scones
- 450g self raising flour
- 2tsp baking powder
- 75g caster sugar
- 75g butter, cold and cubed
- 2 large eggs, plus extra for egg wash
- 284ml buttermilk
- Wash and quarter the strawberries. Place in a medium saucepan.
- Add the preserving sugar and lime juice and mix thoroughly.
- Soak the lavender in 50ml boiling water for 10 minutes. Strain, then add to the strawberries.
- Bring the strawberry mixture to a boil over medium/high heat, stirring constantly.
- Continue to bubble the mixture, stirring constantly, until it becomes a thick jam consistency… or when it starts to come away from the bottom of the pan as you’re stirring.
- Remove from heat and stir in the orange juice.
- Leave to cool, then pour into a sterilised jar.
- Preheat the oven to 200C.
- Brew one earl grey tea bag in 50ml boiling water for about 3 minutes. Discard the tea bag.
- Remove the contents of 2 further earl grey tea bags and grind the tea leaves to a fine powder.
- In a large bowl, mix together the flour, baking powder, ground tea leaves and sugar.
- Rub the cold cubed butter into the dry ingredients till you get a coarse breadcrumb texture.
- In a separate bowl beat the eggs, then add 1 tablespoon of the brewed earl grey tea.
- Add the egg mixture and the buttermilk to the dry ingredients. Mix together with a spoon until combined to a preeeeeetty moist dough.
- Tip out the dough onto a floured surface and gently knead the dough until smooth and soft. You may need a little extra flour to help it along.
- Roll to about 1 inch thickness, then using a round cutter cut out as many scones as possible. I managed to get 12 of about 5cm diameter.
- Place the scones on a lined baking sheet and brush the tops with some of the beaten egg.
- Bake for about 12-15 minutes until golden on top.