Being British, there are some things that come naturally. And in particular there is one thing more British than anything else: Making a fine cup of tea. In fact, tea is so synonymous with being British that if you don’t enjoy tea, there must be something wrong with you.
Repeat. If you are reading this and you are British and you don’t like tea, there is something wrong with you.
I love tea. But more than anything, I love the social aspect of drinking tea and I love the ritual of elevenses and afternoon tea. If you are not familiar with the term ‘elevenses’, it is basically the same as afternoon tea except enjoyed at around 11am. Living in America, there are few greater things I can do to feel British again than making a nice cup of tea and pairing it with something else very British…Scones!
Now, I've searched the world over for the best scones in existence and I believe I've finally found them! I’ve tried many different versions of the same recipe and I find what really makes a difference here is the sour cream. It really is the be-all end-all of making great scones. And I am sure (I hope) that you will agree too! And if you don’t, I would love to know what you consider the best scone in existence and if necessary, I will retract my statement immediately (after the alternative has been tasted and digested of course)!
Random fact: The title of this post was actually the runner-up for my blog name. I really wanted it but the majority opinion was in favor of the current title.
Random fact: Most people say that scones originated in Scotland and were named after the coronation stone of destiny (or Scone). Although nobody really knows for sure, there are references to its origin all over the British Isles.
Blueberry and White Chocolate Scones (6-8 Scones)
- 2 cups (250g) all-purpose flour
- 2 tsp. baking powder
- ¼ cup (50g) light brown sugar
- 4 tbsps. (56g) of unsalted butter
- ½ cup (120ml) milk
- ½ cup (115g) sour cream
- ½ cup (90g) white chocolate (I like to use Lindt)
- ½ cup (75g) fresh blueberries
- A pinch of salt
- Preheat oven to 375 F (200 C).
- Rub together the butter and flour with your fingers until blended and then mix in the brown sugar, baking powder and salt.
- Gently mix in the blueberries and white chocolate. Don’t burst the blueberries.
- In a separate bowl mix together the sour cream and milk. Once blended, fold this liquid into the flour mixture until it becomes dough-like. Do not overmix. Less mixing results in more soft flaky scones! (It will be quite sticky!)
- Shape the dough into 6-8 smaller balls and place on a baking tray covered with foil. Sprinkle the tops with a bit of brown sugar for added texture.
- Bake for 15-20 minutes or until lightly browned.
- Leave to cool for 5-10 minutes and then serve. Although these are great with jam and clotted cream, they are good enough to eat by themselves.