Based in Northiam, Sussex, the Great Dixter is this magnificent English garden created by Christopher lloyd. The flagship of a certain British art of living, we (re) discover it this fall, in the spotlight of the new book: Great Dixter's kitchen ofAaron Bertelsen, published by editions Phaidon. Combining gardening tips and beautiful seasonal recipes, typically English, the book includes in particular scones, these essential pastries at teatime. Here's how to do them in preview.

The Great Dixter scone recipe

PREPARATION: 10 minutes
COOKING: 20 to 25 minutes
Ingredients
For 12 to 15 scones
-350 g of all-purpose flour, more for the countertop
-2 tbsp. baking powder
-50 g of whole wheat flour
-2 tbsp. powdered sugar
-120 g cold butter, diced
-15 cl of milk 15 cl of fermented milk
-1 beaten egg, for the jam or whipped cream, for the accompaniment

Preparation
Even though scones are inseparable from strawberry jam, I prefer to serve them with Plum Jam (see p. 178) – I don't grow strawberries. In contrast, the plum trees at Great Dixter are full of delicious fruit. I owe this recipe to Juliet Roberts, editor and garden author – she's also the reason this book came to life. We travel together every year and food is one of our favorite subjects! Preheat the oven to 200 ° C (th. 6-7). Line a baking sheet with parchment paper. Sift the all-purpose flour and baking powder into a bowl, then add the wholemeal flour and sugar. Whisk in the butter with your fingertips, until a sandy texture is achieved. Dig a well in the center, pour in the milk and fermented milk, then mix everything together with a round-tipped knife. With your hands, shape the dough into a ball, being careful not to overwork it. Transfer it to the lightly floured work surface and spread it out to a thickness of 3 cm. Using a 5 cm cookie cutter, cut 15 discs and place them on the baking sheet. Brush the tops of the scones with the beaten egg and bake, 20 to 25 minutes, until golden brown. Let cool, then serve the scones cut in half and garnished with jam and whipped cream.

Great Dixter's kitchen

The Great Dexter Cookbook published by Phaidon editions, 29.95 euros