This monthly challenge covers one of our most delightful and eternally popular British institutions, Tea Time. Not just cakes and scones either, but pies and more filling supper dishes come under this culinary umbrella, from afternoon teas of delicate and elegant bakes to the more rustic and filling pleasures of high tea and farmhouse suppers, it’s all showcased in this exciting new blogging event. All teatime treats, whether sweet or savoury, breads, scones, sandwiches, pies, pasties, cakes, tarts, desserts, conserves or biscuits (plus many, many more!) will be featured over the coming months. Each monthly challenge will suggest and involve a certain style of bake or popular teatime ingredient, and Karen and Kate will be following the seasons with an eye on many popular feasts and festivals throughout the year.
Meanwhile, preheat the oven to 200C/180C fan/gas 6. Brush the tops
of the scones with milk and bake for 10-12 minutes. Leave to cool.
VERDICT: The recipe was easy enough to follow, although I think the scones could do with being slightly thicker, but you live and learn. The saffron flavour was very subtle but it complemented the Rose Petal jam perfectly and I felt that I was eating something suitable for a queen.
The best bit about this challenge for me has been the gorgeous smell wafting from my kitchen, the fact that my little boy enjoyed helping me make the scones and of course slathering on the clotted cream and Rose Petal Jam with a self-satisfied smile at having produced such wonderful scones. The Rose Petal Jam from Forage Fine Foods is divine!