Summer in the Park is back! And this year, we’re offering you some inspiration to jazz up your picnic basket by approaching some of the leading chefs, restaurants and food services in Greenwich & Bexley.
This week’s picnic inspiration comes from Greenwich Pantry.
What is it about picnics that you love?
At Greenwich Pantry we love sharing food with the people we love and what better way than a picnic! Eating outside, relaxing in nature with friends and family is the best way to enjoy some delicious food made with love.
What is your perfect picnic?
The best picnic food we can think of has variety, not just sandwiches. Quiches, salads, sausage rolls and scotch eggs are always winners. All finished off with seasonal strawberries and cream and maybe some homemade jam tarts or scones for extra sweetness.
What is the perfect picnic recipe?
We love this classic scone recipe:
Classic Scones
Ingredients
- 350g self-raising flour, plus more for dusting
- 1 tsp baking powder
- 100g butter, cut into cubes
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- 1 egg
- squeeze lemon juice (see tips below)
- beaten egg, to glaze
- jam and clotted cream, to serve
Method
- Heat the oven to 220C/200C fan/gas 7.
- Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot
- Beat the egg and add to the milk.
- Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking tray in the oven.
- Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out.
- Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother.
- Pat into a round, about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour.
- Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully arrange on the hot baking tray.
- Bake for 10 mins until risen and golden on the top.
- Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.
