Ahead of the very first National Cream Tea Day (whatever next?) on Friday, we wanted to share our favourite scone recipe with you.
Louisa first discovered the lesser-known date scone on her travels in New Zealand and thinks that Brits could learn a lot from their Kiwi cousins when it comes to this variation. The sweetness of dates mean that the simple addition of butter is quite adequate for a luxurious afternoon treat
Below is our favourite scone recipe - Nigella Lawson's Lily's Scones from How to be a Domestic Goddess - with the addition of chopped dates. We've seen some commotion online about these not turning out right but the secret to light, fluffy scones is mixing and kneading your dough as little as possible.
These scones are dreamy straight out of the oven but warming them up for serving - in the oven for a couple of minutes or for just 10 seconds in a microwave - also produces melt in the mouth results...
Ingredients (Makes at least 10 scones)
500g plain flour
1 tsp salt
2 tsp bicarbonate of soda
4.5 tsp cream of tartar
50g cold unsalted butter, diced
25g Trex, in teaspooned lumps (or use another 25g of butter)
100g pitted dates, roughly chopped into halves
6.5 cm round cutter
1 baking tray lined with a sheet of greaseproof paper
Preheat the oven to 220C / gas mark 7.
Sift all of the dry ingredients into a large bowl. Rub in the fats till it goes like damp sand.
Add the milk at once, mix briefly – briefly being the operative word – and then turn out onto a floured surface and knead lightly, adding in the dates, to form a dough.
Roll dough out to about 3 cm thickness. Dip the cutter into some flour, then stamp out at least 10 scones. You get 12 in all from this but may need to re-roll for the last 2.
Put in the oven and cook for 10 minutes or until risen and golden.
It's an exciting week here at Debonair Tea Company HQ – our very first directly sourced tea is finally available to buy!
Darjeeling teas, and particularly the range produced at Glenburn, are absolute favourites of our co-founder and in-house sommelier, Louisa.
The name ‘Darjeeling’ literally means the ‘land of the thunderbolt’. The British acquired the land here in 1835, the first tea seeds were sown in 1839 and following bumper harvests, private growers had more than 2,000 plants growing in the area by 1853. It was not until 1856 that the first commercial tea garden was established.
Given that some of the very finest tea producing regions are seasonal so that the tea plant only grows in warmer temperatures, Spring is a very exciting time in tea production. Indeed, the plucking season in India, China, Japan and even Europe – including England’s Tregothnan tea gardens (pictured) – run from March through to November.
Following harvesting and processing, the very first of the new season’s tea leaves begin to make their way across the world from Asia in time for early summer.
It's been a lot of work behind the scenes but we are proud to finally be unveiling our latest offering - our high quality, Ceremonial Grade Japanese Matcha!
While we at Debonair Tea Co. enjoy all that the Japanese matcha tea ceremony has to offer, matcha has become quite the superfood darling in recent years and for good reason; it has 137 times more antioxidants than regularly brewed green tea!
Sign up to our Newsletter for exclusive news and offers!