The simplest pleasure of the afternoon: golden scones broken in two, butter or clotted cream, and a generous spoonful of jelly. Dammann Frères’ Bella Blanca Tea Jelly, made from its white tea blend, brings herbaceous notes and a fruity touch of bergamot.
Makes 8 · 35 min
- Heat the oven to 425°F (220°C) and mix 2 cups (250 g) flour, 1 tbsp baking powder, 2 tbsp sugar and a pinch of salt.
- Rub in 4 tbsp (60 g) cold diced butter until sandy, then stir in 2/3 cup (160 ml) cold milk just until the dough comes together.
- Pat the dough 1 inch (2.5 cm) thick, cut out 8 rounds and bake on a lined sheet for 12 to 15 minutes, until golden.
- Serve warm, split open, with butter or clotted cream and a generous spoonful of Bella Blanca tea jelly.
The star of this recipe: Bella Blanca Tea Jelly, by Dammann Frères.
