The production of fine china porcelain tea services and the manufacturing of silverware began to reach new and phenomenal heights in the 19th century with the arrival of the ‘afternoon tea’ and the serving of fine food.
The importation of tea to Britain was indeed the cause, and the love affair we had with it saw the creation of a ‘brewing vessel’, more affectionately known as the tea pot.
Afternoon tea became a household commodity following our preference for black teas rather than the green ones that were first imported. The bitterness was calmed with the addition of milk and sugar, and our staple brew was born. Our love of tea, with it’s deep rooted history, has become a British icon and the ways to make it; from milk quantity and colour, to boiling points and standing times, the correct way to make a cup of tea varies greatly. Warming the teapot before adding the boiled water is much debated, as is standing time, which is traditionally about 3 minutes.
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Tregothnan began producing the first British tea in 2005. From their beautiful estate in Cornwall, the micro-climate there has allowed them to do something that is quite tricky in the botanical world – there’s good reason why our teas are imported from hotter climbs – but Tregothnan is known for it’s pioneering botanical firsts and it’s skilled Camellia growing.
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But in all its elegant finery, it’s not the same without a selection of cakes, scones and sandwiches to go with your cup of ‘hot sweet tea’. Baking week, between 16th and 22nd of October, unites the nation in a flurry of bowls and baking trays, aprons and oven gloves, and every year The Great British Bake Off rekindles our love of the kitchen. With the right tools and a bit of imagination we can create our own show-stoppers to share with friends and family. When it comes to baking, an AGA is the ultimate choice for baking luxury. Since 1922, AGA has built a reputation for iconic design, uncompromising quality and award-winning innovation.
Many celebrities, including Jamie Oliver and Marco Pierre White, have AGA’s, and so too do the Royal family, all proclaiming that they are a much better way of cooking and are the heart of the home. AGA guru, Mary Berry, has a recipe for scones that is deliciously easy and is a perfect marriage for your cup of tea.
Ingredients
250g/9oz self-raising flour
1 rounded tsp baking powder
40g/1½oz softened butter
25g/1oz caster sugar
1 large free-range egg
about 100ml/3½fl oz milk
Method
Preheat the oven to 220C/425F/Gas 7 (200C Fan).
Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
Beat the egg in a measuring jug. Make up to 100ml/3½fl oz with the milk, then set aside a tablespoon for glazing the scones later.
Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough
Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm/¾in thick. Use a 4cm/1½in fluted cutter to stamp out the scones.
Make sure you don’t twist the cutter or the scones will not rise evenly.
Gently gather the trimmings together and pat out again to cut more scones
Arrange the scones on the greased baking trays and brush the tops with the remaining milk.
Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
To serve, cut each scone in half and top with strawberry jam and clotted or whipped cream.
Visit BBC Food for more information on this scones recipe and for more baking inspiration!
If you enjoyed reading this article, click here to read Our Edible England: Part 1 and to shop our Wear It Pink Collection, click here.
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