WITHOUT MADEIRA CAKE IT’S NOT A PERFECT TEA TIME

We started with the post dedicated to the most famous sandwiches for tea time; some of the most famous because there are so many. Tea time is a huge topic.

The Madeira cake is the undisputed star of tea time together with the lemon scented plumcake (in this regard, I remind you of this amazing recipe of a plumcake made on the occasion of my column dedicated to Downton Abbey). In ancient times the nobles loved, as well as drinking tea, accompanying slices of dessert with a good fortified wine called Madeira. This is why Madeira cake was born: a sweet – a sort of donut – with the liqueur inside. In some ways it is reminiscent of the sponge cake because it has a very compact texture and in fact it is always perfect as a base for stuffed and covered desserts. In truth, although the original recipe provides for the presence of Madeira, by now there are very few cakes that contain it. It is produced in the Portuguese archipelago of Madeira, which is located in the Atlantic Ocean. It’s not that easy to find (where I live, at least). If you want, then replace it with something else you can do. Just 3 tablespoons no more will be enough to flavor the dough.
FOR MADEIRA YOU NEED:
400 grams of flour 00
260 grams of white granulated sugar
250 grams of butter at room temperature
Bourbon vanilla
4 eggs
a sachet of 16 grams of baking powder
You work the butter and sugar with the whisk and then add the eggs one by one. Then add the flour with the baking powder and vanilla (all sifted together previously) until you get the classic consistency of the donut that we all know. Work with whips until everything is blended and then pour into a greased and floured pan of maximum 22 cm. Cook at 170 for about an hour doing a toothpick test.
We talked and talked about it so many times, especially on instagram, that I didn’t really realize I hadn’t dedicated a post. No posts about scones in more than ten years? I’m really rusty, forgive me. I had left the tried and tested and slightly modified Csaba recipe in the post with the ten most famous recipes for tea time. We reconfirm that it is the easiest, fastest and most similar to the real English scones that it is useless to go around it are essential. You can miss everything but scones and sandwiches: NEVER!

Paninetti or patties, they are defined as such, it does not matter. They are perfect for both sweet and savory. They are simple but at the same time austere and convey jam whipped on the spot with fruit but also cured meats, mayonnaise, sauces and pieces of roast beef. Let’s not forget the salmon or butter and anchovy version. The army of scones is unstoppable and unbeatable. In addition to tea time, I find that they are the perfect solution to amaze with a truly rich and “cultured” aperitif. The real ingredient, what really makes the difference is buttermilk, or sour milk as we want to call it. It is not easy to find it on the market, but it is easy to find it at home with a few drops of lemon following the procedure that you can find almost everywhere. Another essential ingredient should be cream of tartar; as much as people say it is not so easy to find it everywhere. This is why I liked Csaba’s recipe very much: it has ingredients that are very easy to find and we don’t have to struggle to find them. They are very similar to the Ritz originals. Maybe yes, there is a little bit of that acid tip that only buttermilk and cream of tartar with baking soda can give. That English tip, let’s face it.

SCONES
for about 16-18 scones

350 grams of white flour 00
85 grams of cold butter
10 grams of baking powder
2 tablespoons of sugar
80 ml of milk
75 ml of natural unsweetened white yogurt or creamy white spreadable cheese
1 egg
milk for brushing
Put the flour and baking powder together. Add the cold butter and knead until crumbly. Now add the sugar and knead again. In a separate bowl, mix the milk, yogurt (or cheese) and egg. Combine the ingredients and knead well. Transfer to a floured surface and work adding flour if needed. Help yourself with a rolling pin. Roll out the dough until the dough is about 2.5 cm high. With a small round pastry cutter or with a round mold you get your scones. Transfer to a baking sheet with parchment paper and bake for 13-15 minutes at 220 hot. When they are puffy and golden brown, take them out and leave and serve them lukewarm. They are very good not too hot.
Since I am there, I also leave you the official Ritz recipe. I have it and why shouldn’t I share it with you?

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