Whisky tasting was a must, as I couldn't remember any other alcoholic traditional English drink, beer perhaps...
From the depth of my memories I recovered a recipe of a special bread that we used to make almost 20 years ago...
The famous Scones of Mrs. McNabb
The lady was a farmer's wife that lived in Ballter Scotland, near Balmoral - Scottish residence of the British Royal Family. Every time that Fredrick King of Prussia went to visit the Royal Family, he passed by Mrs. Mcnabb farm for a cup of tea, and of course for her scones. She was The Baker of the region!
As you will notice preparing this recipe, the secret of Mrs. Mcnabb was not to beat the dough to much, just enough to mix the ingredients in order to have a smooth piece of art dough.
Now Hands On
Ingredients
500g wheat flour1 (tea spoon) bicarbonate or yeast
1 (tea spoon) salt
2 (tea spoon) cream of tartar - this is a ingredient to stabilize the mixture, if you don't have at home, you can substitute for 1 more (tea spoon) of yeast
60g butter or margarine softened
1 beaten egg
300 ml curd or yoghurt
How to
Mix well the flour, the bicarbonate, the cream of tartar and the salt. Without stop mixing add the eggs and the curd, gradually. Sprinkle some flour in a flat area to work on the dough and do not bit it so much, do it at the minimum to have a unique, beautiful and aromatic mixture.
Divide the total piece in small balls of the size of an egg.
If you want them round an flat you can use your fingers to give it the shape you like.
If you want them round, leave it on balls shape.
For baking process heat the oven 200 degrees, when it is heated insert the scones and leave it for 10 or 15 minutes, until they get that beautiful gold color and the unmistakable smell of baked bread.
Enjoy it with class!
Remember that this bread was a piece or art of the gastronomy in the XVIII century at the English court.
