a cream tea, just fancy a treat with a pot of tea; it can’t be complete without a scone lavished with jam then cream, or cream then jam, but either way we can’t go without the British classic, the scone. Here’s how we make ours so delicious.
Makes around 10 scones
- 450g self- raising flour
- 2 rounded tsp baking power
- 75g butter (room temerature)
- 50g caster sugar
- 2 eggs
- 225ml milk
- Lightly grease 2 baking trays and pre heat the oven to 220 C/ Gas 7
- Mix the flour and baking powder. Add butter and mix until the mixture is like a crumb and add the sugar. We find it’s best to get stuck in and mix with your hands, but try not to overwork the mixture.
- Beat the eggs and mix with the milk, this will be used for glazing later.
- Turn the dough onto a lightly floured surface and flatten with your hands. Using the desired cutter size, pulling them straight out the dough so they keep their shape.
- Place the scones on the baking tray and brush the tops with the egg and milk glaze (optional) and bake for 10-15 mins until the scones are risen and golden.
- Cool on a wire rack, we put a towel over them to keep them moist.
Then cut in half and serve with a generous amount of jam and cream or let us do the messy bit and come and enjoy a delicious afternoon tea with other homemade delights. Afternoon tea’s are £18.50 per person or come and treat yourself with a cream tea for just £5.