FULL BREAKFAST INSPIRED BY PHANTOM THREAD

For the Raspberry Jam

Measure out mashed raspberry and sugar.

Place into a small saucepan, mix together and apply medium heat.

Simmer gently 5-10 minutes and scrape the foam off the top once the heat is discontinued.

Let cool for a bit, and pour into a mason jar then refrigerate (should last for 3 weeks).

For the Cultured Butter

Combine heavy cream with yogurt.

Cover with 4 layers of cheesecloth and secure with a rubber band or zip tie.

Let sit for 48-96 hours at room temperature.

Place into a Kitchen Aid mixer with a whisk attachment and whisk until it separates into butter and buttermilk.

Strain through layers of cheesecloth, and reserve the liquid for buttermilk.

Wash the butter by massaging it in ice water. Repeat this process 6 times, or until the water runs clear. This will help it not spoil in the refrigerator.

Salt it with fine sea salt and mix.

For the Clotted Cream

Pour heavy cream (non pasteurized cream) into a shallow baking dish.

Place into a 180°F oven for 12 hours. **Best to do this in an electric or toaster oven if possible, if done in a gas oven: BE CAREFUL.**

Once cooled, wrap it in plastic wrap and place in the fridge for 12 hours.

Drain the liquid parts of the mixture until you are left with clotted cream.

Mix the remaining clotted cream into a creamy paste.

For the Scones

Combine flour, baking powder, kosher salt, and sugar into a food processor and pulse until mixed thoroughly.

Once mixed, add cultured butter. Then process together for 10-15 seconds.

Pour into a mixing bowl.

Measure buttermilk and beat egg until mixed into the buttermilk.

Pour the buttermilk into the well you created in the center of the flour, and gently fold together.

Once it has formed into a shaggy mass, turn it out onto a generously floured worktop.

Gently knead the dough. Too much kneading leads to gluten development. This is what we don’t want for English scones.

Roll out to a ½ inch thickness (would go thicker if you want to be more movie accurate).

Place them on a parchment lined baking sheet, brush leftover buttermilk over the top, and place into a 450°F oven for 12-15 minutes until gorgeously brown.

For the Welsh Rarebit

After creating a quick roux (with equal parts butter and flour), pour some stout beer in as you gently whisk and mix together.

Add a huge amount of english cheddar followed by some worcestershire sauce, then and mustard powder and mix together.

Slice off a nice chunk of bread, thoroughly toast it and then spread the beer cheese sauce on top of the bread.

Broil until golden/mustard colored.

Place a poached egg on top of the bread with some sausage, bacon, and scones on the side. Serve with the cultured butter and raspberry jam, pour yourself some Lapsang tea and enjoy!