What could be more suitable than Scones with Nectarine Conserve for Afternoon Tea?! I reckon that even Cinderella’s Stepsisters would love to eat them at The Ritz Tearoom with a cup of Scented Victorian Cottage Garden Earl Grey Tea…
The Ritz Tearoom!
Scented Victorian Cottage Garden Earl Grey Tea!
Recipe (makes 8 big or 16 small scones)
- 300 gr self-raising flour
- 2 dl plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons vanilla sugar, plus 1 tablespoon for sprinkling
- 75 gr unsalted butter, cut into cubes
- 200 ml buttermilk (or low fat natural yoghurt)
- 1 egg, beaten
For the conserve
- 3 nectarines, peeled and sliced into smaller pieces
- 150 gr caster sugar
- (Optional clotted cream to have on the scone too!)
Preheat the oven to 180 degrees, gas mark 4.
In a large bowl, stir together the flour, salt, baking powder and sugar. Using your fingertips, rub the butter into the flour mixtures until it resembles breadcrumbs. Make a well in the centre and pour in the buttermilk. Stir to combine, then gently bring together with your hands into a soft dough.
Turn out onto a floured surface and pat into a round about 2cm thick. Using a 6cm biscuit cutter, cut 6 scones and place on a baking sheet. (I didn’t have any 6 cm biscuit cutter so I just made 2 big round scones which I sliced into 8 big pieces in the end). Bring together any remaining dough and repeat – you should be able to cut another 3 scones. Brush the tops with beaten egg and sprinkle with the remaining sugar.
Bake for 20-25 minutes, then remove from the oven and leave to cool.
Put all the conserve ingredients in a small pan.
Place over a medium heat and cook gently to dissolve the sugar. Bring to the boil and cook, bubbling for 10-15 minutes until thickened.
Leave to cool
Halve the scones and top with conserve. Serve with clotted cream if liked!
Happy Posh Teatimes!