Here’s another thing you may not know about me. I have always wanted to be British. I want to walk around all day in a fascinator, speak with a heavy British accent and most importantly, attend high tea each afternoon at exactly 3 p.m.
I also need some crown jewels, but that’s another story.
Just for fun, here’s some of my favorite British phrases (picture yourself using these with the accent)
– Bits ‘n Bobs: various things. (Example: My basement is full of Bits ‘n Bobs which I tell my husband to toss out on garbage day.”)
– Collywobbles: extreme queasiness or stomach pain brought on by stress, nervousness or anxiety (I have the collywobbles when I fly)
– Daft Cow: a very stupid person (how many daft cows do you know?)
– Gobsmacked: amazed or awed by something (littemissparty’s reaction to my weekly blogs….haha!)
– Gormless: completely clueless, like Alicia Silverstone in the 90s film (this may go hand in hand with someone who is a gormless daft cow)
– Knackered: phrase meaning “extremely tired,” often uttered after a long, exhausting day (I feel knackered every day)
– “Pip pip!”: archaic, out-of-use phrase used to say goodbye. (I need to start saying this to the security guard when I leave the building at night)
– Tickety-Boo: phrase for when everything’s going great (Example: “All is tickety-boo in my world.”)
Along with the high tea and speaking with a British accent comes the ALMIGHTY SCONE.
What is a scone? “A scone is a single-serving cake or quick bread. They are usually made of wheat, barley, or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed”. Some scones are sweet and some savory.
Today I bring you a scone that I have been dreaming about making for the past 3 weeks. I found this recipe on a British website and tweeked it a bit to suit my needs (basically, I added ingredients that I had hanging around in my fridge)
- 2 ½ cups all-purpose flour
- ½ tsp kosher salt
- 2 tsps baking powder
- ½ tsp baking soda
- ⅓ cup sugar
- 1 tsp lime zest
- 1 tsp lemon zest
- 1 stick butter (1/2 cup) – unsalted – very cold and cut into small pieces (I usually keep mine in the freezer until I need to bake with it)
- 1 extra large egg, beaten
- ½ cup + 2 tbls buttermilk, real milk, almond milk, rice milk, soy milk (the choice is yours)
- 1 cup of fresh or frozen blackberries (you can also use blueberries, raspberries or strawberries – even a mix of all four)
- Egg Wash (this isn’t like a car wash, an egg wash gives the scone a nice sheen and coating while baking)
- 1 extra large egg, beaten
- 1 tsp buttermilk, (can use milk, almond, rice or soy)
- 2 tbls sugar to sprinkle over scones
- 1 tbls fresh lime juice
- 1 tbls fresh lemon juice
- 1 tbls greek yogurt
- 1 cup confectioners sugar
- Heat oven to 400F.
- Line a large baking pan with silicone sheet or parchment paper.
- In a good size bowl, mix flour, salt, baking powder, baking soda, sugar and the lime/lemon zests. Add the butter which is cut in small cubes and work it through the dry mixture. It should resemble coarse crumbs. In a separate bowl whisk eggs and milk, then add to your flour mixture. Using a fork, stir until just moistened. Don’t over mix.
- Add your blackberries (or other fruit) and gently stir. If some of your fruit looks mushed up, don’t panic, it is all going to end up being TICKETY BOO.
- Transfer your dough onto a floured work surface and shape into an 8 inch circle with your hands. Cut the dough into 8 wedges and transfer onto your baking sheet. Brush each scone with your egg wash and lightly sprinkle with sugar. Bake for 15 to 16 minutes or until lightly browned. Cool for 10 minutes and make your glaze. Whisk lime and lemon juice with your greek yogurt, add in your confectioners sugar. The consistency should be nice and drippy not too thick. Drizzle shnizzle over your scones and serve.
Transfer your dough onto a floured work surface and shape into an 8 inch circle with your hands. Cut the dough into 8 wedges and transfer onto your baking sheet. Brush each scone with your egg wash and lightly sprinkle with sugar. Bake for 15 to 16 minutes or until lightly browned. Cool for 10 minutes and make your glaze. Whisk lime and lemon juice with your greek yogurt, add in your confectioners sugar. The consistency should be nice and drippy not too thick. Drizzle shnizzle over your scones and serve.
Pip Pip and Cheerio