London Fog Latte with Currant Scones

After hearing the news of the Queen passing away this week, I have been reminiscing about all the time I have spent in the London. My favorite food to eat while there is (and will always be) currant scones with clotted cream and strawberry jam. The last time I was in London we stopped at Harrods and were so tired from all the walking we decided to sit down and have a cup of tea and a snack in the tea room.

I was not hungry enough for a full tea with sandwiches and desserts so I asked if I could just have one fruit scone with my tea and they of course obliged me. The moment I bit into the scone with clotted cream and jam is one of my all time favorite food memories, it was just absolutely divine. Paired with a cup of earl grey tea, it was heaven. I hope you enjoy my little nod to the Queen with this scone and London Fog recipe. Cheers

London Fog Latte

2 earl grey tea bags

1 cup boiling water

1/2 teaspoon dried lavender plus a pinch for garnish

2/3 cup milk

1 teaspoon honey

1/2 teaspoon vanilla

Place the tea bags and lavender into a small bowl with the water and let steep 3-5 minutes. In a small saucepan warm the milk with the honey and vanilla. Strain the tea into a mug. Using an electric milk frother, carefully foam the warm milk by zapping it for a few seconds. Pour the foamed milk over the tea and garnish with a pinch of lavender.

Serves 1

*alternately you can microwave the milk, honey, and vanilla together and then froth. You can also use a manual milk frother if you prefer.

Currant Scones

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

¼ cup sugar

1 cup dried currants

One teaspoon vanilla

1 ½ cups heavy cream (or coconut cream)

1 egg beaten for egg wash (optional)

In a large bowl whisk together the flour, baking powder, salt and sugar. Add in the currants and toss to coat. In another bowl mix the cream and the vanilla. Add half the liquid to the dry ingredients and stir. Then add the remaining liquid and combine so there are no dry spots.

Place the dough on top of a piece of parchment paper. Place another piece of parchment paper on top and roll it out into an 8-inch circle using a rolling pin. Remove the top piece of parchment paper. Use your fingers to make the edge even, tucking in any crumbles. Cover the dough with saran wrap and refrigerate 30 minutes.

Preheat oven to 400 degrees. Cut the scones into 8 triangles and transfer to a greased or parchment lined baking sheet. Using a pastry brush, lightly brush each scone with the egg wash. Bake 16-17 minutes. Do not over bake or the bottom of the scone will become hard. The scones will firm up as they cool. Let cool 10 minutes before serving. Serve with clotted cream and strawberry jam. These are best eaten the day they are made but if you have leftovers the next day you can loosely wrap in tin foil and bake for 5 minutes at 300 degrees. Putting them back in the oven is a must if you are eating them the day after.

Serves 8

To make vegan use coconut cream and replace the egg wash with a brushing of maple syrup.

You can also make these scones round by using a biscuit cutter, but this will be a bit more time consuming.

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