London calling

vanilla cream tea scones

A friend of mine’s mother owns this awesome company called the English Cream Tea Company.

vanilla cream tea scone batter

Because I never shut up about Cadbury or tea or biscuits or other things that I think make me sound cultured and up on all things British (why yes, that is Paddington Bear on my bookshelf, right next to all the Harry Potter books. Of course I have a mini-London in my SimCity), this friend gave me some English Cream Tea jam for Christmas.

the english cream tea company strawberry jam

Ohmygosh it’s amazing.

vanilla cream tea scones unbaked

This isn’t really a plug for their company because you can’t actually get their products outside of the UK (yet).

What it is is outright begging for him to bring me more if he ever comes back from London to visit.

vanilla cream tea scones with butter and jam and tea

Of course, if you happen to be in London, feel free to bring some back for me as well.

I’ll make these scones and we can eat them with clotted cream and jam while drinking tea with our pinkies up. We’ll do it up like royalty.

Sharing is caring.

vanilla cream tea scones and strawberry jam

Vanilla Cream Tea Scones

Adapted from my mother’s recipe. Makes 2 large servings or 4 small ones.


  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla powder
  • 3/4 cup whipping cream (unwhipped)
  • 1 teaspoon vanilla extract
  • extra whipping cream and vanilla sugar (or other coarse sugar) for topping


  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  2. In a mixing bowl, whisk together dry ingredients (flour through vanilla powder).
  3. Pour in whipping cream and vanilla extract, and stir until it comes together. I used my hands. There should be no dry ingredients left – add extra whipping cream, one teaspoon at a time, if needed. Don’t add too much though! The mixture shouldn’t be too sticky.
  4. Separate the dough into four roughly equal pieces, and make them into flattened circles. They should be about an inch and a half thick. Place them on the baking sheet.
  5. Brush the tops with extra whipping cream and sprinkle with sugar.
  6. Bake for 14-16 minutes, or until the tops are golden brown.
  7. Serve immediately with jam and clotted cream – or just jam and butter, if you don’t have access to (good) clotted cream.

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