tastily touring: british indian ocean with scones and clotted cream recipe by alton brown
The British Indian Ocean Territory is our next Tastily Touring stop. And, once again we are in a part of the world that is uninhabited. The BIOT also known as the Chagos Islands is an overseas territory of the United Kingdom that consists of six main island groups that comprise the Chagos Archipelago. There are about one thousand tiny islands with 23 total square miles. The largest island is home to a UK/US joint naval support facility. The remaining islands are uninhabited. BIOT is located in the Indian Ocean between Africa and Indonesia. These islands were charted by Vasco da Gama in the early 1500’s and then claimed by France, becoming a possession of the Mauritius. Eventually agricultural workers (some of them slaves) were brought to the islands to work plantations. These workers were eventually known as Chagossians. In 1810 the United Kingdome captured Mauritius and France gave over the territory in the Treaty of Paris. By the 1970’s the agricultural workers were relocated to Mauritius and Lawsuits were also filed by the islanders seeking the right to return to the territory, which was denied and by 2004, on the largest island of Diego Garcia the joint naval facility almost 4000 UK and US military and civilian personnel resided on the island. Information regarding foods eaten by the Chagossians is not readily available so since the BIOT is a territory of the UK we decided to go with one of our favorites for breakfast or far an afternoon tea. Scones with jam are a perfect breakfast or snack choice. They are especially good with fresh, homemade strawberry jam as it is that time of year when strawberries are plentiful. Try them with a bit of clotted cream for a completely British experience.
Scones (Alton Brown) Ingredients 2 cups flour 4 teaspoons baking powder 3/4 teaspoon salt 1/3 cup sugar 4 tablespoons butter 2 tablespoons shortening 3/4 cup cream 1 egg Handful dried currants, cranberries or raisins Directions 1. Heat oven to 375 degrees. 2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. 3. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown Clotted Cream (Alton Brown) Ingredients 2 cups pasteurized (not ultra-pasteurized) cream Directions 1. Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. 2. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. 3. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese. Make sure you use pasteurized cream NOT ultra-pasteurized. The recipe is not going to work if you use ultra-pasteurized. Also, there are other recipes that are more traditional and the cream is cooked in the oven at a very low temperature for a very long time. We like this recipe during warm weather so that we do not have to leave the oven on for longer than it takes to bake the scones. Click here for directions on how to make strawberry jam.Photography Data: Featured Photographer Daniel Gilbey ApertureFNumber: f/5.0 Make: Canon Model: Canon EOS 5D ExposureTime: 1/15 FNumber: 5/1 ExposureProgram: 3 ISOSpeedRatings: 100 MeteringMode: 0 Flash: 16