How To Bake A Proper British Scone

Hello, blog readers!

After a bit of a hiatus, Shan and I are BACK and ready to make this blog better than ever! We’re giving you a delicious “first” post about how to bake proper British scones! So what makes a British scone different than the American scones we’re used to seeing in Starbucks? Well, for starters, you’ll notice the drastically different shape – the British scones are round (the shape usually achieved through the use of a biscuit cutter) while their American counterparts are cut into triangles. The British scones are also less sweet and not as dense, often topped with gorgeous clotted cream and jam. Ever since returning from my time in England, I’ve been searching for an authentic British scone recipe to remind me of the first cream tea I had at the Bullivant Tea Shop in York. I recently prepared a batch of scones that are the closest yet to what I remember, and I’ll be walking you through the directions step by step so you, too, can create the perfect British scone!

I’m using this recipe from RockRecipes.com. In my experience, the hardest part of finding a proper scone recipe is the fact that most of them use metric measurements, which makes complete sense, of course, but can be difficult for those of us who were trained in baking in America! The recipe I used had nicely converted American measurements and easy-to-follow directions. Proper scones are simple and require few ingredients – flour, sugar, baking powder, salt, milk, and eggs are all you really need! You first start by mixing together your dry ingredients. The next step, which is arguably the most important, it adding in the butter. The key to a proper scone is making sure your butter is very cold. Cut your butter up in small pieces and use either a food processor or a dough blender until your mixture reassembles a coarse meal.

Next, you want to whisk your wet ingredients in a bowl. I added an optional 1/2 teaspoon of vanilla for a little extra flavor and sweetness – you could also add in some lemon juice or zest for a different flavor. Once it’s whisked together, add your wet ingredients to your dry ingredients and quickly mix it all up with a spoon. An important note about baking scones is to be careful not to over-mix – this could cause your dough to get to tough (the same goes for making brownies!). I also added in some blueberries, although they’re not traditional to scones, because I am obsessed with berries and I’ll take any opportunity to eat them.

After your dough is mixed up, transfer it to a floured surface and pat out a round. Using a biscuit cutter (I used a 1 1/2 inch circle), cut out your scones and drop them on a parchment paper-lined baking sheet. (I did not take my own advice because I was out of parchment paper, so it still works even if you don’t have it!). Brush your scones with a little bit of the mixture from your wet ingredients (I also failed to do this step) and stick those beauties in the oven! In 12 – 15 minutes, you’ll be looking at some delicious and proper British scones. Make sure to eat them with plenty of butter, your favorite jam, and DEFINITELY clotted cream, if you can find it!

Do you have a favorite scone recipe? Let us know in the comments or on our Twitter page!

Keep calm and bake on,

Rae

Traditional British Holiday Feast Part I: The Best Brussels Sprouts EVER

Planning a traditional British holiday meal can be a bit daunting when you look at the whole plate at once. I had my first experience with this delicious meal in France…yes, friends, in France. While studying abroad in Montpellier, France, I became friends with a Brit who was eager to share her holiday meal with a few people from our French II class. We were from all over: South America, China, America – gathering for one last meal together before we went home at the conclusion of the semester. Our British friend made a beautiful roast served with potatoes, brussels sprouts, and Yorkshire pudding.

In an effort to replicate this delicious meal at home, I’m going to break it down piece by piece, and add my own flair to a few classic recipes.

Brussels sprouts have a bad reputation and even I find that when broiled I’m not a fan. However, when roasted and crisped into healthy “chips”, I am completely addicted. Here is how you make these tasty chips and create nutty, rich roasted sprouts.

[Shout out to my sister who proved to me that brussels sprouts can be delicious!]

Ingredients

• 12 brussels sprouts
• 2 tablespoons of olive oil
• Salt and pepper

Directions

• Wash your brussels sprouts thoroughly. Make sure you clean between the loose leaves. It is also important to dry them fully, which ensures they will crisp up once in the oven.
• Cut the hard white stem at the bottom of each sprout. Gently pull off as many loose leaves as possible.

• Cut the brussels sprouts in half. If they are large, cut them into quarters for a faster cooking time.
• Drizzle the leaves and cores with about 2-3 tablespoons of olive oil (depending on how many brussels sprouts you chop up) and sprinkle generously with salt and pepper.Cook at 400°F for 10 minutes. You will see that your once full plan of brussels sprouts will have shrunk significantly with a few of the leaves already crisp:

• Take out the crisp leaves and put the rest back in the oven for an additional 10 minutes. The cooking process is all about checking throughout to avoid smaller pieces from     burning too much. If the brussels sprout hearts are larger, they may need additional time in the oven. The sprouts should be fairly soft with crisp brown edges.

There you have it! A delicious mixture of chips and buttery sprout hearts. It is the perfect side dish to a holiday roast or a weeknight chicken meal.

Enjoy!
Shan

Trick-Or-Treat: Our Favorite U.K. Chocolates and Candies

It used to be fairly easy to find online sources of British candies and chocolates that could be shipped to the States. However, just this last February, Hershey filed a lawsuit claiming that one of the biggest importers of British chocolate, Let’s Buy British Imports, was violating trademark laws since many of the brands they were selling had American versions already sold in the States. While we try to share U.K. goods that can be found in the States, due to this recent lawsuit, it is now difficult to find many of these items on this side of the pond. Let this list be your shopping guide during your next trip overseas.

Shan’s U.K. Trick-Or-Treat picks:

Maltesers

I have to admit that after trying just one malteser, I was helplessly addicted. The inside is like a light, crispy wafer/rice crispy hybrid coated in a thin layer of chocolate. It simply melts in your mouth. Many compare it to a Whopper, but it is much more delicate and buttery.

Cadbury’s Dairy Milk Chocolates

While Cadbury does have a version of this chocolate bar in the States, it is a vastly inferior recipe to that sold in the U.K. They use more fat and less preservatives, making the texture less sugary and more thick and rich. Dairy Milk brand chocolates are the perfect example of this. Don’t let the name fool you, they don’t taste like milk, but are especially creamy and melty chocolate bars.

Rae’s U.K. Trick-Or-Treat picks:

Mars Bar

The first chocolate bar I ate upon my arrival in England was a Mars Bar and it’s been one of my favorite candies ever since. The Mars Bar has a delicious caramel and nougat center and is covered in dense, delicious chocolate. It’s similar to a Milky Way but SO much better.

Mint Aero Bar

Aero Bars are delicious. They are light and crunchy but still oh so satisfying! My favorite flavor is mint. It’s such a fun candy because it’s so light and crunchy but also very smooth, with an intense mint flavor. Pro tip: try Mint Aero hot chocolate. You’ll never look back.

Yorkie Bar

I studied abroad in York, so you know that the Yorkie Bar had to make my list! The slogan (“it’s not for girls!”) is slightly offensive, but hey, it makes me want to break gender stereotypes and eat it even more! It’s a very hearty chocolate bar and comes in a variety of flavors but honestly, the original version is my absolute favorite.

Jelly Babies

Jelly Babies are similar to fruit snacks or fruit chews, but, like most other U.K. candy, way better. They’re shaped like babies, which is kind of weird, but bonus points for being mentioned regularly on Doctor Who! 

We hope you get to experience these delicious treats for yourself! We are drooling just thinking about them.

Lots of sugary love from your favorite Anglophile bloggers!

The Fox & the Crow: Local Fort Collins Source for Delicious U.K. Cheeses

This cool vintage-y sign outside of The Fox & the Crow made it very clear what I was to find inside: cheese, cheese, and more delicious cheese.

I was instantly intrigued when I heard the name, “The Fox & the Crow.” For those who’ve had the pleasure of traveling over to the U.K., you may have noted that pubs and shops often feature the names of animals. This old naming tactic was first established during an era were illiteracy was rampant, making the animal imagery easy to decipher and remember for local pub-goers. While The Fox & the Crow is not known as a local pub, it is known for its tasty local, American, and imported cheeses (from all over the world, not just from the U.K.). It is no secret that I am a cheese fanatic and that one personal goal of mine since returning from England is to scour America for an affordable source of U.K. cheeses and this is my new favorite spot.

I stopped by during happy hour (every weekday from
4-6 p.m.) and didn’t quite know what to expect. Would their seemingly affordable offerings actually be enough to fill me up for dinner? I was nervous when I was told the featured cheeseboard was “mini” – a frightening word for any American diner. However, what I was presented with looked the opposite of “mini” and was a work of art. I had my choice of two artisan cheeses – generous slabs of cheese with plenty of accoutrements (last week they added kiwi-berries to my cheese board, which look like grape sized kiwis and were sweet and tart). I felt so fancy sitting outside in their charming gated patio, sipping my wine, and trying not to dive headfirst into the cheeseboard. The whole meal cost me $11 and really felt like a decadent treat.

A not so mini “mini-cheese board” from the Fox & the Crow in Fort Collins, Co.

Here is my cheese board featuring: a sharp white cheddar (made in America) but with the taste of my favorite British cheddar, dried dates, house-made crackers, lingonberries, and a gooey slice of Brie (made in France, which neighbors the U.K…close enough for me! It was so delicious). They even placed delicate dollops of honey around the plate, which I was surprised to find tasted amazing when I dipped my sharp white cheddar cheese into it. Who would’ve thought?

Their fully stocked cheese cases feature new offerings every week or so. Some of the U.K. cheeses I’ve seen featured include Stilton, Ticklemore (fantastic name for a cheese company), and a beautiful Irish cheddar made with lines of porter inside. What is great about the Fox & the Crow is that their cheesemongers really know their stuff and are a trustworthy bunch: something I didn’t know was a requirement when looking for a good cheesemonger. I simply told them cheeses that I usually enjoyed and they picked the board out for me. And it was perfect – they seemed to know my tastes simply by asking what I usually picked out for myself. They know the history and flavor profile of each cheese and seem to always have something in stock that is from the U.K. or has a similar flavor to one of my favorite U.K.-style cheeses. I stay up to date on their cheese offerings by following their Instagram account, which makes me terribly hungry looking at their beautiful photos.

I know you’re asking yourself, “Shan, can’t you just find imported cheeses in your local grocery store?” Yes, many grocery stores feature an artisan cheese selection, but those poor cheeses have been tightly plastic-wrapped and manhandled across the Atlantic, arriving in the store in an unnatural shape and still far too expensive for my taste. They also lack the variety found at a cheese shop.

1) I love supporting local businesses; 2) The Fox & the Crow takes gentle care of their cheese, thoughtfully pairing it with fruits and nuts, and they make it a special culinary event;

I rest my case. Please check out The Fox & the Crow if you’re in the Fort Collins, Colorado area. They are located at 2601 S Lemay Ave Unit #21. Visit their website at http://www.thefoxandthecrow.net/.

Your U.K. cheese connoisseur,
Shan

The Secret to the Perfect Jacket Potato

Jacket potatoes are a U.K. staple food.

As J.R.R. Tolkein’s Gollum would say, “What are ‘taters, precious?” Or if you are me, and a total nerd, you will ask your boyfriend to get you “taters, precious” from the store and he will know exactly what you mean. That is a weekly Lord of the Rings reference and that is what true love looks like, folks.

Found in every pub and sold on the streets, the humble jacket potato (also known as a baked potato in the U.S.) is an affordable meal topped with some of each country’s favorite toppings: baked beans, butter, cheese, and bacon.

On Guy Fawkes night (November 5), Brits set bonfires to celebrate the failed gunpowder plot of 1605. During this annual celebration, meals are cooked over open bonfires including the cooking of roasted jacket potatoes.

I wouldn’t call my jacket potato experiences abroad especially “healthy”. However, with a recent push for healthier (and still affordable) dinner options, the jacket potato is getting its second wind across the pond with its low calories and high potassium.

There are a few ways to cook a jacket potato. Many people wrap it in foil, which helps to keep the moisture inside, and then pop it in the oven. This makes the potatoes soft and fluffy through the steaming process. I prefer a potato with a crispy skin. Below are my tips for a perfectly crisp jacket potato skin with a fluffy interior.

1. Pre-heat the oven to 400 degrees.
2. Using a scrubbing-brush or sponge, wash your potatoes under cold water, scrubbing the excess dirt and grime off.
3. Pat completely dry. It is important that the potatoes are dry before putting them in the oven or they won’t crisp up properly.
4. With a fork, poke shallow holes into the potato to allow air to escape.
5. Drizzle on a light coat of olive oil and sprinkle with sea salt.
6. Put the potatoes straight onto the oven rack with a sheet pan on the rack below (to catch any drippings).
7. I keep mine in the oven for 1 hour to ensure the insides are fully cooked (this time may be more or less depending on the size of your potato).

Working veggies into my daily meals is still a work in progress for me, but adding some spice (and a bit of cheese) makes this Tex-Mex topping one of my jacket potato favorites:

1. Take a bag of frozen peppers and onions (you can find these in the freezer section of anygrocery store. Or, if you have more time, chop up a red, green, and yellow bell pepper along with a small white onion) and cook it over medium heat in a pan. I will cover it with a lid for the first half to allow the steam from the water to cook the veggies faster.
2. After much of the water dissipates, I add a pinch of salt, garlic pepper, and a teaspoon of red pepper flakes for heat. Finish cooking to bag instructions.
3. While the veggies finish, cut open your warm jacket potato and add a handful of your favorite cheese (I prefer a Mexican cheese blend for this recipe). Top with the veggies to help melt the cheese. If you’re feeling cheeky, add a small dollop of light sour cream and a scoop of your favorite salsa.

Then it’s POTATO TIME! Yum.

Bon appetit!

Shan

Let Them Eat Cake: The #GBBO Phenomenon

One of my guilty pleasures in life is reality TV food shows. I will watch any competition-based show involving people cooking or baking, usually featuring some kind of crazy task (cook using only one color! Incorporate cotton candy in an appetizer! You can only used canned food items!).

I had heard about the Great British Bake Off while living in England but didn’t get to experience the absolute joy of this show until PBS decided to air it in the U.S. earlier this year. This show has everything that I love: enthusiastic hosts, close-up shots of baked goods (as an avid baker/photographer myself, I’ve dispersed a few of my own photos throughout this post), likable contestants, and ACCENTS. The show is hosted by the enigmatic duo of Mel Giedroyc and Sue Perkins, two presenters, actresses, and comedians, and is judged by cookbook author Mary Berry and celebrity chef Paul Hollywood, who also wins the award for BEST NAME EVER. Each new series features 12 new amateur bakers from around the U.K, and each episode is themed around a type of baked good, such as “cake” or “bread.” The contestants compete in 3 challenges: a signature dish challenge, a challenge to recreate a recipe from Mary Berry or Paul Hollywood, and a “creative” challenge that often involves 3+ layer cakes or people designed out of fondant and spun sugar.  At the end of every episode, a contestant is sent home. Sounds pretty standard, right? The charm of GBBO is actually found in the differences between this show and other  cooking TV shows.

1. There are no prizes. I know, crazy, right?? There is no $10,000 + book deal + station at the Food and Wine Expo. This is still a competition show to crown the best baker in Britain, but I think the fact that there’s no monetary value attached to winning makes the show less cutthroat. In general, everyone just seems to get along with each other better and there’s no real cattiness like that found in most other competition-based reality TV shows.

2. Contestants go about their daily lives during the week and compete on the weekends. On most reality TV shows, contestants have to live together and have challenges as often as once per day. The stress of being in a new environment with total strangers and working at a high
performance level creates the perfect environment for DRAMA to happen. GBBO is different in that the contestants get to go about their normal lives during the week and then compete over 2 days each weekend. The editors of reality TV shows really work to provide material that leads to extreme reactions for viewers, and one method of achieving that is through the recordings of tearful phone calls from contestants to loved ones, or shows where family members to get to visit. There is little to no drama on GBBO – instead, the focus is on the food, and those who create it.

3. The contestants get time to PRACTICE (and use their own ingredients!). One of my favorite parts of any reality TV cooking show is when a chef gets to showcase his or her signature dish. It says so much about that person’s heritage, family, and lifestyle. The contestants on GBBO get the opportunity to practice and create a version of their “signature dish” for each week’s theme, and it’s a great way to learn more about the contestants themselves. An interesting feature of the show is that the contestants have to bring all of their own ingredients (they are only given ingredients to use during the challenges in which they recreate a judge’s recipe). A lot of contestants make their own honey, have special herbs that they use, and in general bring ingredients that you might not see on every reality TV cooking show.

Another cool fact about GBBO is that WE FINALLY GET TO WATCH IT IN THE USA!!! After 4 very successful seasons in the U.K., PBS offered the 5th season (which is our 1st season of what they call the Great British Baking Show – why the name change, I have no idea). You can catch up with the 5th/1st season on Amazon (free for prime members!), or watch a couple of the episodes on the PBS website (currently they only have episodes 7-10). They also sell a lot of fun accompanying cookbooks, which you can find on Amazon and Barnes and Noble. The new season of GBBO starts on Sunday, September 6 at 7:00PM EST (but check your local listings because it might be different based on your local PBS station!). Here’s a great preview video:

I hope that I whet your appetite for this phenomenal show! Keep an eye on our Twitter page because we will be live tweeting the GBBO premiere!

Keep calm and bake on!

Rae

Drinking Tea Like A Brit

The first time my family visited the U.K., my dad fell in love with tea.

My parents were both coffee drinkers, and up until that point in my life, I was a big fan of hot chocolate (hey, I was only 8). When we arrived in England to the rainiest June in 100 years (no, I’m not kidding), we were welcomed with piping hot mugs of tea and since then, we’ve never looked back. Tea has become somewhat of an obsession for my family, and our tea-drinking habits align more closely with the United Kingdom than the United States. My dad drinks several cups of tea per day, and I have a mug every night before going to bed (yes, even on blazing hot summer days). I never thought it was unusual to drink tea with milk or cream in the United States until I ordered a cup at a breakfast place and was given a dumbfounded look by the waitress when I asked for cream. I also like to drink black tea, while many of my U.S. friends prefer fruity green teas.

When I arrived in England for a semester abroad, that first cup of black tea at the Manchester Airport, with milk and sugar on the side, was a wonderfully warm “welcome home.” I drank tea as much as possible while I was in England. My flat came equipped with an electric kettle, and I made it my mission to try every tea room in the city. I may be biased, but I think that York, the city where I lived, has some of the best tea rooms in the world. After walking the famous walls around York, my friends and I stumbled across a shop called the Bullivant of York Tea Room where we had our first proper afternoon tea, consisting of pots of tea, scones, and other goodies.

My favorite place for tea was Betty’s, located at the heart of York city centre. Betty’s has several locations throughout Yorkshire and is regarded as one of the nicest tea rooms in England. My parents and I went to Betty’s when they came to visit me at the end of the semester during one of the coldest winters in York. We were invited in by the intoxicating aromas of fresh baked goods. We ordered pots of tea and a three-tiered plate of scones while we sat in the window and watched the world go by.

You’re (hopefully) thinking at this point, “Wow Rachel, this tea sounds amazing! How can I possibly replicate this in the United States?” Not to worry, faithful blog readers! I have a solution! Here are some facts to know about buying tea and drinking the U.K. way:

1. Not all black teas are the same. There are many different kinds of black tea throughout the United Kingdom, and each region (and person within that region) has his or her preference; for example, Yorkshire Tea is popular in Yorkshire and northern England while Glengettie is popular in Wales. I lived in York, so I do have an affinity for Yorkshire Tea, but I actually prefer Tetley (don’t tell my British friends that!!). I buy Yorkshire and Tetley at my local grocery store chain, Meijer, and you’ll probably be able to find it in your local store, as well. A tip for buying British tea: look for it in the international food aisle rather than the coffee and tea section. My dad likes to drink PG Tips, and he buys his tea in bulk on Amazon (another great resource for international food!).

2. Pay attention the tea instructions. This may sound like a silly tip, but paying attention to the instructions on the box about the water temperature and steeping time will help you make a perfect cuppa.

3. Milk is essential. A big part of drinking tea the “U.K. way” is the inclusion of milk (or cream, and sugar if you’d like). There’s actually a lot of debate about whether you should put milk in your mug before you pour after you add boiling water. The Royal Academy of Chemistry even conducted a study about this (yes, seriously!!) and found that putting milk in after the boiling water slightly changes the flavor, so it’s preferable to put milk in your mug before adding the water. I add milk after the water and I’ll probably continue doing it that way but hey, to each their own.

4. Drink your tea with snacks! One of the best parts of the tea-drinking experience is being able to justify eating delicious snacks because they just pair so well with tea. Scones are a traditional tea companion (look for future blog posts containing scone recipes!), but my favorite teatime treats are digestives. Digestives are biscuits (sweeter than a cracker but not quite a cookie) that are made for dunking in tea. Dunking digestives makes them nice and crumbly, and you get a delicious combo of sweet, salty, and herby (from the tea) all at once. It’s AMAZING. You can get plain digestives or, my favorite kind, digestives with chocolate. The popular brands in the U.S. are McVities, Burton’s, and Cadbury’s. I also buy digestives at my local Meijer store in the international food aisle, and they are available on Amazon. Once you try these, it will be hard to drink your tea without them.

If you love British food as much as me, check us out on Pinterest for drool-worthy photos and recipes on our U.K. Foodie and Tea Time boards. I’m off to enjoy a cuppa. Cheers, blog readers!

Rae