tea time for one

my two weeks in london last year, they inspired me so much. in terms of food, obviously. but also in terms of life, fun and love. my friend d, who took care of me while there, is a real sweetheart. the big city lifestyle she and her unique girlfriends are leading are so different to my little life here in zurich. i must say i was impressed by their independence, easiness, joie the vivre and openness for adventure. they are there for each other, in a city that’s both beautiful and harsh and sometimes tough on you. they’re living their personal sex and the city. 
once back in zurich, i wanted to relive some of the london glamour i experienced with d. so i made my own little tea time – just for me. some scones, obviously, clotted cream (hard to find in zurich), marmalade (still haven’t figured out the difference between marmalade and jam… by the way) and earl grey tea with bergamot rock sugar (i’m crazy for that one). 
this is, by the way, only the best scones recipe you’ll ever find. it’s from fortnum & mason. almost as good as the ones we had there (i hope i’m not pushing my luck….). ps: this one is for ki, as i believe she’s a fellow scones-for-breakfast lover. 
recipe by fortnum & mason

85 g chilled and unsalted butter
250 g flour
1 tsp. baking powder
2 tbsp. sugar
150 ml buttermilk
1 egg
a little milk
clotted cream or crème double, raspberry jam, earl grey tea
preheat the oven to 220 degrees c / 425 degrees f. cover a baking tray with parchment paper. in a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. stir in the baking powder and sugar. in a separate bowl, stir together the buttermilk and egg, then make a well in the flour mixture and use a knife to stir all the ingredients together. tip out the dough onto a floured surface and lightly knead it together. roll it out to about 2.5cm thickness (note: it has to be much thicker than you think, as the scones won’t rise significantly…). scoop out rounds (i used a glass, works perfectly), transfer to the baking tray and brush the tops with milk. bake for about 15 minutes until golden. cool until warm on a wire rack. serve immediately with clotted cream and jam. 
note on conservation: as i really grew to like scones as a breakfast on those fast nights, i started to make a batch and freeze it immediately while still fresh. all you need to do is heat them in the oven for about 4 minutes. ready! 
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