Found myself subconsciously recreating an English cream tea for breakfast one morning, complete with clotted cream a friend procured for me. I miss the UK! Also, I wish I learned how to make proper tea. Anyway. Due to a surprising abundance of the sweetest smelling (and tasting) strawberries at the farmer’s market, Sunday afternoon led to googling “roasted strawberry scones.” I settled on this recipe because I strongly believe the British do scones best, especially when you want to enjoy some with a cup of Lady Grey (the enamel cup pictured here is actually from Cambridge!).
Mine turned out a little more moist than expected, maybe because I switched milk with buttermilk. I also definitely struggled with measurement conversions but hey, thanks again, Google! Either way, these are delicious and make any morning or afternoon much more enjoyable. I was almost transported to those leisurely afternoons in Grantchester, surrounded by apple trees and raucous conversation spurred on by the caffeine from tea and carbs from scones. Thanks for the recipe, The British Larder!