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Post by Aquamarine on Feb 15, 2018 10:28:10 GMT -5
I didn't take pictures of the process, but here's (one of) the finished product -- Afternoon Tea Scones with Strawberry Jam and Cream from the Redwall Cookbook. I ate it in the morning and didn't have any cream, but I did put strawberry jam on it and it was delicious.
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Post by Burfle, Brookfill & Madrigal on Feb 15, 2018 21:40:27 GMT -5
NO CREAM?!?!?!?! BLASPHEMY AGAINST THE GOOD NAME OF SCONES! THIS IS AN INSULT! AN INSULT I SAY!
...
Looks tasty though, well done Aqua.
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Post by Aquamarine on Feb 16, 2018 15:38:09 GMT -5
Do I at least get points for having it with tea in a mug from your homeland? XD
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Post by Isaiah on Feb 16, 2018 15:57:08 GMT -5
It's really hard to procure clotted cream in the US! At least, that's the type of cream that's recommended in the cookbook. I've never tried these scones with cream just because I thought other types of cream wouldn't be 'genuine' enough.
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Post by Burfle, Brookfill & Madrigal on Feb 16, 2018 17:39:52 GMT -5
You do Aqua, but non milky tea is tempering those points a little (personal bias of course). Also WHAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA-? No clotted cream?!
...
Now I understand what other people say when they talk about packing "provisions" for going to America.
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Post by Riverstream & Riana on Feb 16, 2018 19:47:22 GMT -5
Wait, I'm sorry. What. What is clotted cream, and also why would you ever put cream on scones? I am so confused.
Also those look really good Aqua, and I need to say that before Burfle kills me in a fit of rage..
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Post by Aquamarine on Feb 17, 2018 9:51:59 GMT -5
Picky picky, Burfle. Before Burfle blows a blood vessel, Riv, clotted cream is a type of heavy, thick cream. I've heard it described as somewhere between whipped cream and butter. I've never had it myself because of what Isaiah said -- it's hard to get around here. Although, now that this discussion has made me curious, I found a lot of places online that say it's not that hard to make. I'm kind of tempted to give it a try.
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Post by Burfle, Brookfill & Madrigal on Feb 17, 2018 11:22:30 GMT -5
...
..
...You know what? next time I have a cream tea I'm going to have to take a photo and post it in this thread, for educations sake. Which ignores the fact that google image search exists. Also ignoring the fact that Aqua could make some and then just post up another photo before I have one. But still, I have given my word, so a photo you shall get.
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Post by Burfle, Brookfill & Madrigal on Feb 20, 2018 11:36:17 GMT -5
Despite not being my own making, this post is for educational purpose and therefore as the great squiggle dictator I deem it acceptable. Here we go then. More than just one photo, we shall have a whole adventure of having a cream tea! First of all we have the setup: A teapot, cup and saucer, milk, a (date) scone, clotted cream and raspberry jam. We halve the scone and spread the jam in a very neat manner. Next, add on the clotted cream, once again in a manner most neat and pleasing to the eye. Pour the tea from the teapot into your cup. On a regular cup of tea at home, you would pour the water onto the tea bag, let it stew and then remove the teabag before......adding the milk. (Note: Remove teabag before the milk to any heathens who would do otherwise.) And here we have it. One cream tea to enjoy! Thank you for purchasing Burfle's guide to cream tea and... what do you mean you didn't pay? I don't care if it wasn't stated before we started I want my candied chestnu- Hey! Get back here! You can't run away forever! GIVE ME MY CC'S!!!! ____________________________________________________________________ (Don't forget to add more milk when you realise that it's still too hot for you to drink...)
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Post by Isaiah on Feb 20, 2018 20:39:07 GMT -5
That was a great tutorial on cream tea and scones.
I'll give it a 7/10. Could have used more injuries during the making of.
In seriousness, that looks so great. I definitely need to try making clotted cream the next time I find myself breaking out the Redwall Cookbook.
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Post by Riverstream & Riana on Feb 21, 2018 22:04:27 GMT -5
What a great tutorial, but I agree with Isaiah's rating. Doesn't seem anywhere near chaotic enough. I feel much more educated about the subject, but I also don't feel any more likely to ever actually eat that combination.
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Post by Aquamarine on Feb 22, 2018 14:06:07 GMT -5
I feel very educated. I also kind of want to one-up Burfle by posting a tutorial using homemade cream and (for extra Britishness) the tin of loose leaf tea and tea infuser shaped like the Queen that my sister's friend gave her, but I don't have any cream right now or the time to make it. So I'll just give you a couple pictures of the Queen (long may she steep) instead.
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Post by Burfle, Brookfill & Madrigal on Feb 23, 2018 5:34:47 GMT -5
By the trees of Mossflower that is a very patriotic picture on the left XD Also conflicting feelings about dunking her majesty into a cup of boiling water, but hey ho. (Also seeing Whittard tea reminds me that there's one where I am now, so I might check it out and see if I can get some similar tea.)
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Post by Aquamarine on Feb 24, 2018 15:45:28 GMT -5
That was the idea, Burfle. XD That's the picture my sister sent to her friend after she opened the package. I mean, your people are the ones who made her into a tea infuser in the first place, so...
(Given that I was the one making the tea in the picture on the right, I can confirm that it's a good one. I also have a cucumber mint herbal tea from Whittard that's pretty tasty.)
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