For the love of cream tea..

Questo post davvero velocissimo l'ho creato principalmente perché sul mio Instagram (dove condivido piccoli scorci di vita quotidiana e cose belle che mi circondano) ho nelle ultime settimane raccontato che, causa lockdown da Covid19, mi sono lanciata a fare gli scones e tantissime persone mi han chiesto la ricetta. Per chi non li conoscesse, sono dolcetti tipici Inglesi che si gustano con clotted cream e marmellata accompagnati da te' bollente (il tutto viene chiamato Cream Tea) e che normalmente potevamo gustare nelle tearoom dei villaggi in cui facevamo tanti giretti nei weekend di sole. Causa appunto lock down, non potevamo piú concederci questo piccolo (ma potente a livello calorico ^_^) sfizio e cosí, ho deciso di provare a farli io.

***

This post is a quick one I created mainly because in my Instagram page (where I often share daily happy pieces of my life and lovely things that surround me) I recently shared my new experiences with scones and so many Italian people asked me a recipe for them. If you don't know then, they are typical British cakes, that are served with jam and clotted cream accompanied by a hot tea (all of this together it's usually called "Cream Tea"). We would usually enjoy them during our weekend strolls around villages, but now because of Covid 19 pandemic and lock down, I had decided to try and make them myself to enjoy this (very caloric) treat at home.


Non mi ero mai lanciata prima, inanzitutto perché appunto, non ne avevo mai sentito il bisogno impellente essendo una coccola che ci facevamo magari dopo lunghe camminate in campagna per Cotswolds o per celebrare belle giornate del weekend, e secondo perché ero assolutamente convinta che fosse una di quelle ricette complicatissime e che servissero delle teglie apposite per dar loro la forma ecc. niente di piú sbagliato in assoluto!
Son di una semplicitá e velocitá disarmante.. (davvero... che e un problema perché ora li facciamo quasi ogni weekend mannaggia!) e l'unico attrezzo che serve é un semplice tagliabiscotti rotondo da 5-6 cm circa.. se con le cappette vengon ancora piú carini ma vabenissimo anche tondo e basta!

***

I had never tried before, firstly because I had never really felt the need as they were a treat we would allow ourselves after long countryside walks or to celebrate beautiful day outs in the Cotswolds on sunny days, and secondly because I was absolutely convinced they were a very tricky long recipe and that they required some special kind of baking tray... well that couldn't be any wronger!
They are so easy and quick... too easy and quick in fact! And the only tool that's needed is a  5-6 cm round cookie cutter, if scalloped they come out even cuter, if not, then it's absolutely fine anyway!


Mi spiace non avere un tutorial step by step, ma non ho mai pensato a creare un post del genere e lo faccio appunto soprattutto in risposta alle tante domande e richieste di ricetta dato che l'originale é in inglese e, pur avendone trovata una in Italiano apparentemente tradotta dall'originale, in realtá ha dosi leggermente diverse....
La ricetta originale é di Mary Berry una famosissima cuoca/pasticcera Inglese e l'ho trovata qui nel sito della BBC qui ve la traduco semplicemente in Italiano, con eventuali accorgimenti miei personali, per chi non avesse dimestichezza con la lingua inglese.

***

The original recipe is from Mary Berry a very famous British cake maker and can be found here in the BBC website.
The purpose of this post is to translate the recipe for the Italian readers that struggle with English and with specific English ingredients, so the rest of the post will be in Italian only. 


Ingredienti per 8 scones (la ricetta originale é per 16 scones.. ma siccome non durano molto una volta fatti, per noi 8 son piú che sufficienti)

- 225 gr farina autolievitante
- 1 cucchiano raso di lievito chimico/baking powder (*vedi sotto)
- 25 gr zucchero semolato
- 50 gr burro a pezzetti ammorbidito
- 1 uovo (io li ho medi)
- circa 140 ml latte
- (mezza manciata di uvetta)

*il baking powder che é un lievito chimico istantaneo (a base di bicarbonato di sodio, cremor tartaro e amido di mais) qui in Inghilterra viene venduto in barattoli e usato per quasi tutti i dolci, io ho appunto usato l'originale baking powder per farli. Ho trovato diverse ricette su google per farselo da se nel caso ci si voglia lanciare. Comunque dovrebbe corrispondere alla buona al lievito chimico istantaneo Italiano venduto in bustine (tipo Bertolini, Paneangeli..)  ma ho faticato un pó, girando parecchio su Internet, sia a confermare questo sia a capire che tipo di proporzione vada applicata. Purtroppo non ho alcuna conferma ufficiale ma da quel che ho trovato, credo che un cucchiaino raso di baking powder corrisponda all'incirca a 5 gr di lievito istantaneo per dolci Italiano.


Preriscaldare il forno statico a 220 gradi. 
Mettere nella planetaria (o in una ciotola se non avete la planetaria) la farina, il lievito, lo zucchero e il burro e mescolare fino a che il composto diventa di consistenza briciolosa.
Rompere un uovo in una ciotola a parte, sbatterlo e aggiungere circa 140 ml di latte, mescolare e aggiungerne buona parte (quanto basta, dovrebbe rimanerne un pó per la glassatura) all'impasto fino ad ottenere un composto morbido e molto  molto umido e appiccicoso.
Puó sembrare sia impossibile da lavorare ma in realtá é importante che rimanga davvero molto umido!
Lavorare delicatamente il composto con le mani su una superficie infarinata, aggiungere a mano l'uvetta se la si desidera, impastandola insieme al composto, e stenderlo con un mattarello ad un'altezza di circa 2-3 cm.
Con il tagliabiscotti rotondo da 5-6 cm, ben infarinato, tagliare quante piú forme possibili (l'impasto non andrá reimpastato piú di due volte idealmente quindi cercate di usare tutto lo spazio disponibile).
Mettere gli scones in una teglia da forno con carta forno (la ricetta dice una teglia imburrata e infarinata ma io preferisco sempre la carta forno) e spennellare la superficie con la rimanenza di latte e uova.
Infornare a 220 gradi per circa 12-15 min fino a che saranno ben dorati in superficie.
Lasciarli risposare su una grata e consumarli idealmente in giornata.


Gli scones, qui in UK esustono dolci o salati. Quelli dolci,di solito possono essere plain (senza uvetta.. come piacciono a me!) o fruit  scones (con uvetta) e si decorano con marmellata (solitamente di fragole, ma puó essere anche lamponi o altro) e conla deliziosa clotted cream.
Ecco la clotted cream é un pó il nodo ostico perché per me é la cosa piú buona degli scones e purtroppo in Italia non esiste, da quel che so. In internet ci sono sia ricette per crearla (ma pare piuttosto laborioso) sia idee per sostituirla.. Naturalmente io qui la trovo quindi non ho mai provato a sostituirla ma ho la sensazione che, come trovato in alcuni blog, unire mascarpone e panna montata sia il modo per ottenere qualcosa di delizioso e molto molto simile! Magari fate un giro su google e cercate un modo di sostituzione che vi ispiri..
Se poi volete decorarli proprio in modo tradizionale.. mi é stato spiegato che il modo originale Cornish (della Cornovaglia, dove sono popolarissimi) sia mettere prima la marmellata  e poi sopra la clotted cream, mentre il modo del Devon (la contea nel sud ovest subito prima della Cornovaglia) sia mettere prima la clotted cream e poi la marmellata sopra. Io ho provato entrambi i sistemi ma decisamente trovo molto piú comodo e semplice il metodo del Devon :)


Spero il post vi sia stato utile e ....buoni scones a tutti :)

Comments

  1. Devono essere buonissimi! Devo proprio provarli per vedere che consistenza hanno. Peccato che io sono intollerante ai latticini e quindi per me dovrò elaborare una versione dairy free. Ma per la mia famiglia proverò la versione originale. Quest'anno ai miei alunni di terza media (io insegno inglese) ho fatto provare la Victoria sponge cake. Magari l'anno prossimo darò la tua collaudata ricetta degli scones.
    Mi raccomando: stay safe!
    Un bacione a te e ai piccolini.
    Rosa

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  2. Grazie cara Federica della ricetta, mia figlia si è già prenotata per l'assaggio. Dovrò mettermi al lavoro. Un caro saluto, Barbara

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  3. Ils sont beaux et sûrement très bons.
    Merci pour la recette.
    J'aime beaucoup votre blog.
    Belle journée.

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  4. Tks Federica by the recipe. Kisses!

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  5. Eh sì, gli scones fanno subito pensare ad un bel giro nelle campagne inglesi con sosta in una deliziosa teahouse per il cream coffee ... ah, che nostalgia! Grazie per la ricetta, mi cimenterò in autunno quando comincerà di nuovo a fare freschetto. Ora qui è tempo di gelati. Un abbraccio, stay safe, Silvana

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  6. Grazie Federica! Me li sogno ancora dopo il mio viaggio a Canterbury di 10 anni fa!

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