Fresh Cream Tea

AuthorBobCategoryDifficultyBeginner

Everyone loves an afternoon fresh cream tea and the recipe for perfection could not be easier. Mouthwatering scones served in the traditional way.

cream tea

Yields5 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 400 g Self Raising Flour
 25 g Baking Powder
 1 pinch Salt
 100 g Butter
 75 g Caster Sugar
 10 fl oz Milk
 Fresh Double Cream for Accompaniment
 Preserve for Accompaniment

1

Put the flour, baking powder, salt, sugar and butter into a mixing bowl and blend for 3 minutes. Add the milk and stop mixing when the mixture is sticky and combined. (Over mixing will prevent your scones from rising).

Remove the mixture from the bowl onto a floured surface and allow to stand for 5 minutes.

2

Preheat your oven to 180ºC.

3

Line a baking tray and sparingly sift a little flour onto the surface.

4

Sift a little flour over the mixture and gently roll the mixture out to no less than 2cm thickness. Using a pastry cutter, size of your choice, cut out the scones and gently lay on the baking tray, making sure there is at least a 2cm gap between each scone.

5

Place the scones on the middle shelf of the oven for 12-15 minutes. Remove and cool for 10 minutes.

scones tray

6

Serve the scones with Freshly Whipped Double Cream and a preserve of your choice.

scone single

Ingredients

 400 g Self Raising Flour
 25 g Baking Powder
 1 pinch Salt
 100 g Butter
 75 g Caster Sugar
 10 fl oz Milk
 Fresh Double Cream for Accompaniment
 Preserve for Accompaniment

Directions

1

Put the flour, baking powder, salt, sugar and butter into a mixing bowl and blend for 3 minutes. Add the milk and stop mixing when the mixture is sticky and combined. (Over mixing will prevent your scones from rising).

Remove the mixture from the bowl onto a floured surface and allow to stand for 5 minutes.

2

Preheat your oven to 180ºC.

3

Line a baking tray and sparingly sift a little flour onto the surface.

4

Sift a little flour over the mixture and gently roll the mixture out to no less than 2cm thickness. Using a pastry cutter, size of your choice, cut out the scones and gently lay on the baking tray, making sure there is at least a 2cm gap between each scone.

5

Place the scones on the middle shelf of the oven for 12-15 minutes. Remove and cool for 10 minutes.

scones tray

6

Serve the scones with Freshly Whipped Double Cream and a preserve of your choice.

scone single

Fresh Cream Tea

Leave a Reply

Your email address will not be published. Required fields are marked *