A little about me – I was born and raised in England, but have been living in Utah for the past 4 years. Whether by travelling, through friends from different cultures, or my own experiments in the kitchen, I’ve been exposed to some amazing food from around the world. My parents’ philosophy on vacations was “when in Rome,” so of course we avoided the old familiar McDonalds, and tried to experience the real national cuisine wherever we were.
As a melting pot of cultures, we have the world’s cuisine at our fingertips in the United States, so why not bring it to our own kitchens? From England to India, Mexico to Italy, China to France, we’ll be travelling the world together, without even leaving our kitchens (except to run to the grocery store). Recipes from across the world can be made right here using ingredients found at your local store. Food can easily be more exciting without stress, a price tag or a flight. Over the months we’ll travel across the globe as I take simple recipes and bring the world to my kitchen here in Utah.
First we are crossing the Atlantic to England. 2012 was an important year for Great Britain, with the world’s eyes on London for the Queen’s Diamond Jubilee and the Olympics. Over the past few years since I moved here, I’ve done all I can to convince those around me here of the great British menu. I seem to have had a lot of trouble with steak and kidney pie (perhaps its name does little to persuade the appetite) and Marmite spread, so for the time being I’ll leave them to rest, and go with a simple dessert you won’t be able to resist.
Eaten by Queen Elizabeth herself, I regard the simple English scone as highly as I regard the English invention of the Internet and the steam train. Indeed, scones take no more than 30 minutes to make, using just a few ingredients that you already have in your cupboards. Classic English scones, unlike the American adaptation, have more of a soft and fluffy texture, and are a classic staple at any English lunch, teatime or dessert table.
This is my favorite recipe from my mother, and takes me back to my childhood cooking together with my sisters and mother. It’s quick and easy, and allows for variations like cheese or blueberries. Bringing a little Englishness to your kitchen could not be easier.
3 cups all-purpose flour
3 teaspoons baking powder
½ cup margarine
½ cup white sugar
¾ cup milk
½ cup raisins (optional)
2 cups heavy whipping cream
Set oven to 375º. In a large bowl, mix the flour and baking powder. Rub in the margarine using your fingers until the mixture is a breadcrumb texture. Mix in sugar.
Beat egg and milk together in a separate bowl. Add to mixture and mix together to form a dough.
Knead lightly on a floured surface. Press dough flat to about an inch think and cut out scones using a circular cookie cutter. Shape each scone in your hand making them a little thicker and rounder
Place on baking tray on greaseproof paper. Glaze with a little milk.
Bake in middle of oven for 10-12 minutes.
To serve, simply cut in half, and add a dollop of whipped up cream and strawberry jam.
If it’s good enough for the Queen, it’s good enough for me!