I recently picked up a copy of Harrods Cookery Book. As one might imagine, the recipes are comprehensive and quite detailed. Surely there is nothing that one cannot find at the Harrods food court, so why should the cookbook leave any ingredient untouched. There are recipes for everything g from kidney to quail eggs to okra.
The book features a fair number of traditional English fare: Simnel cake, hot cross buns, beef and Yorkshire pudding, steak and kidney pie and treacle tarts. They are only a fraction of the recipes included. One can find chicken enchiladas, rabbit with tarragon, pork and beans, and lasagna.
The book has rather lavish if a bit dated photographs. The most stunning are actually the vintage photos of Harrods. We posted a collection of vintage Harrods photos over at Lucindaville.
The book boldly boasts that now, "American cooks will learn to make real scones."
Well let us give it a try....
2 cups unbleached flour
1 1/2 teaspoon baking powder
pinch of salt
3 tablespoons butter at room temperature
2 tablespoons superfine sugar
1/2 cup golden raisins
1 egg, lightly beaten
1/2 cup milk,plus a little extra for glazing
Preheat the oven to 425. Lightly butter a cookie sheet.
Sift the flour, baking powder, and salt together.
Cut int the butter until the mixture resembles bread crumbs, then stir in the sugar and golden raisins. Add the egg and 4 tablespoons of the milk. Lightly mix into a soft dough. Roll out on a lightly floured surface to 3/4inch thick. Using a 2 1/2 inch plain or fluted biscuit cutter, cut out 10 circles.
Place the scones on the cookie sheet and brush the tops with milk. Bake for 10 - 12 minutes or until golden.
The Harrods Cookery Book may just be the next best thing to a trip to Harrods food court. Who are we kidding...that is such a lie, but we will not be heading across the pond anytime soon, so Harrods Scones it is.