and just tuck in
I visited these tea rooms with an offer from Groupon, saw the deal and thought I’d try it out.
It’s a really cute cafe with a main room and a side room that is used for parties and classes of various kinds. When I arrived at around 12pm it was quite quiet, which was perfect for having a good girls catch up. The place did get busier with a mixture of families and couples coming in for a range of refreshments.
For several months now my friend Hilary and I have been meaning to go for tea at the British Museum. It was originally meant to be for my birthday in June but kept getting postponed. But finally we made it.
It’s such a beautiful setting, placed on top of the reading rooms under Norman Fosters roof which I love.
This recipe is basically the same as the cinnamon and raisin scones that I posted last month, except using cheese and tomatoes it gives it such a differnet flavour. I think I actually prefer savoury scones to the sweet ones- apart from if the sweet ones have dolops of clotted cream on them!
This recipe was adapted from my Pooh’s Cook Book. The original recipe was honey and raisin, but I didn’t have any honey in the house.
Makes 9-12 Scones
8oz self-raising flour
1/2 level teaspoon salt
1oz butter
1 level tablespoon castor sugar
2 tablespoons seedless raisins
1 egg
4 tablespoons milk
cinnamon
Pre heat the oven to 400F/ Gas 6
1. Sift flour and salt and then rub in the butter.
2. Add the sugar, raisins, cinnamon, mix well and make a hollow in the centre.
3. In a measuring jug break the egg and add enough milk to make the liquid up to 1/4 pint. Mix well with a fork.
4. Pour the liquid into the centre of the four, and with a fork mix to a rough dough.
5. Turn out onto a floured working surface and knead lightly.
6. Roll out to about 1/2″ in thickness, cut out using a round cutter and place onto a lightly floured baking tray.
7. Dust lightly with flour and place in the over for 12 minutes.
I really enjoy making scones- they are very easy, but also very quick to cook. These cheese ones are great as it satisfies the savoury palette as well as being a baked good. Great served with butter.
Ingredients
225g/ 8oz self-raising flour
pinch of salt
55g/ 2oz butter
1 egg
50g/ 1 3/4oz blue Stilton
1 tbsp chopped fresh parsley
5 tbsp milk
1. Preheat the oven to 220C/ 425F/ Gas 7
2. Lightly grease a baking sheet with butter
3. Rub together the flour, salt and butter until it resembles breadcrumbs
4. Add the chopped Stilton, parsley and eggs
5. Gradually add the milk to form a thick dough
6. Roll on a floured surface, and then cut into squares using pastry cutter
7. Bake in the over for 8-10 minutes, or until golden brown
Abandon Spoon! 