Crumpets

5 O'Clock Tea
Waiting for the tops to fill with holes

Waiting for the tops to fill with holes

Adapted from The Unofficial Harry Potter Cookbook by Dinah Bucholz

Here is another British classic, perfect for breakfast or for your 5 o’clock tea. This is light, fluffy sort of yeasty bread. The perfect cookie cutters for these are 3¾-inch ones. It would be perfect if you had more than one to make the process quicker; I do not have a round cookie cutter with the appropriate size so I use a heart-shaped one that makes the crumpets extra cute (but does take a while). Recently, I started seeing crumpets in many supermarkets and, since I love them so much, I wanted to try them. Nonetheless, we all agreed that these homemade crumpets are a lot better than the store-bought ones. I hope you love these crumpets as much as I do.

Yields 8 crumpets

What will be the bottom of the crumpet and cooking what will be the top

What will be the bottom of the crumpet and cooking what will be the top

Ingredients:

  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp active dry yeast
  • ¼ tsp salt
  • 1 cup milk of your choice (I used almond milk)
  • 2 tbsp butter, melted

Directions:

  1. Whisk together the flour, sugar, yeast and slat until combined. Add the milk and melted butter and whisk until smooth. Cover with plastic wrap and leave in a warm, dark place for about 1½ hours until puffy and risen.
  2. Grease the crumpet rings or cookie cutters (suggestions in the introduction) and a skillet or griddle. Heat the skillet or griddle. Stir down the mixture. Place the crumpet ring(s) on the skillet or griddle and pour a little less than 1/3 cup of batter into the ring. Cook over low heat for about 5 minutes until the tops fill with holes. Using tongs, carefully remove the crumpet rings and flip the crumpets over. Now, the top should have a nice golden brown color and the bottom should be pale. Cook for about 5 more minutes until the bottom is somewhat browned. Repeat until the batter is used up.

 

Comments: When you are going to eat the crumpets, you can pop them in the toaster until they are golden brown. This is why crumpets have a paler side. Since I don’t like to toast my bread too much, I often heat the crumpets in the microwave for about 15 seconds so that the topping becomes nice and melted. Of course, the traditional way of eating crumpets is with butter or clotted cream and jam. As I said in the scones recipe, I like them with dulce de leche.

Crumpets

Crumpet with dulce de leche!

Crumpet with dulce de leche!

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Scones

5 O'Clock Tea
Hot out of the oven!

Hot out of the oven!

Adapted and Translated from Doña Lola: El arte de la mesa by Lola P. De Pietranera

Scones are a staple of the classic English tea. In my family, they mean Sunday high tea. We have been making these scones for as long as I can remember. They have just the right hint of sweetness for you to add the jam or topping you like. They are easy and pretty quick to make.

Ingredients:

  • 3 cups of flour
  • 1 tbsp of baking powder
  • 1 pinch of salt
  • 4 tbsp sugar
  • 150 g butter (cut into small squares for easier mixing)
  • 1 egg
  • 1 cup of milk

Directions:

  1. Preheat oven to 350F (176C)
  2. Mix together the dry ingredients.
  3. Here comes the fun part: add the butter to the dry ingredients and mix them together by hand until well blended.
  4. Beat the egg with a wire whisk in the cup you used to measure the flour. Fill to the 1-cup mark with milk. Add the egg and milk to the previous mixture.
  5. On a lightly floured surface, roll out the dough to a 1-centimeter thickness. With a 5-centimeter (2-inch) round cookie cutter, cut out scones (I get about 32). Arrange them on a greased cookie sheet. Leave some space between the scones.
  6. Bake in the preheated oven for about 15 minutes. They should be slightly golden; if they still seem pale, take them out of the oven and check for lightly browned bottoms.

 

Comments: These are best served hot out of the oven. To keep them warm, we have always wrapped them in a dishtowel in a basket. Traditionally, scones are eaten with butter or clotted cream and jam. However, in my sincere and very Argentine opinion, there is nothing better than scones (or crumpets, for that matter) with dulce de leche. (La Salamandra is the best dulce de leche brand, followed by San Ignacio. Don’t eat La Lechera, that isn’t the real stuff.)

Ready to bake

Ready to bake

Scone with dulce de leche

Scone with dulce de leche