Afternoon tea

A typical afternoon tea is a typical British story that I have had a raw model since I was a teen. I remember my English teacher giving me some recipe for the British scones. They did not look anything like those you see in England, but I guess I made something wrong. I would love to know where I put that recipe really. I used to bake those scones very often back then!
But well, without that recipe we managed to put together an acceptable Afternoon tea this time, anyways.
Following the recipes will give an afternoon tea for about 4-6 people depending on how hungry your guests are.

The classical British scones were there.

7/1-2012

We tried to do clotted cream for them, but it turned to nothing we can publish on the internet without making everybody disgusted...

Sandwiches are necessary. This time we went for different kinds.
Chicken curry sandwich was good even if not very original.

Turkey, blue cheese and bacon sandwich was a good combination even if it could have been more simple without bacon.
Lemon and chives salmon sandwich is necessary here to balance with "healthy salmon".
Tuna and mango chutney sandwich was really quite original to my taste buds.
Chevre, raisins and pecan sandwich topped with prosciutto was also very good. Keep it vegetarian if you prefer by skipping the prosciutto, but being an Italian, it was hard to do so...

We also added some "picks" utilizing the strawberries we had left from New Year's Eve's dinner and some pickled mushrooms my parents imported from Italy this year too. This time the Sacla' originals.

7/1-2012

Not very British, but well... All major chefs add their own twist, so this is a good way to start my way to becoming one I guess... :)

Enjoy... I know we did!

British Scones

I tasted the British scones in England and in Ireland and they were sooooo gooooood. I could eat bunches. They are normally served with clotted cream, which is a dangerous but wonderful ingredient. Clotted cream is impossible to get fetch of in Sweden. These scones have nothing to do with the classical scones people bake in Sweden. Those are more "American kind" and mostly suitable for savoury purposes. I actually have never got fetch of the original British scones recipe, but this is as near as it gets so far.
I tried to make clotted cream but it turned into a weird thing, so I will not publish the recipe this time. But I do not give up. To remember for my next time I try is the following. Try to only pick up the thick part from the top without getting any fluid cream in it. It is difficult to remove the fluid parts afterwards.

7-1-2012

Ingredients
2,5dl (5dl) flour
1/2tbs (1tbs) sugar
1/2tsp (1tsp) baking powder
1/8tsp (1/4tsp) bicarbonate
1/4tsp (1/2tsp) salt
50gr (100gr) butter directly from the fridge
1/2 (1) egg
1/2dl (1dl) sour milk (filmjölk)
1/2dl (1dl) raisins
For decoration:
1tbs icing sugar
1tbs cream
1/2 egg

Instructions
Turn on the oven to 250degrees Celcius. Mix dry ingredients. Cut butter in small pieces and mix it with the dry ingredients. Mix egg and sour milk and add to the mixture above.
Roll the mixture to 1,5 cm thick and cut out round pieces in wished dimention. The typical dimention would be around 3cm diameter.
Mix the remaining egg part with some cream and 1 tablespoon icing sugar. Brush the mixture onto the top of the scones.
Put them on a baking tray and bake for approximately 10 minutes. Eat warm for best result with clotted cream if you manage do do any.