AFTERNOON CREAM TEA SCONES
Cream Tea Scones 영국 정통 스콘 スコーン
Cream Tea Scones, such a civilized way to spend an afternoon! Delicious scones, speckled with sultanas and dripping with strawberry jam and thick clotted cream. Tea served in fine china cups and saucers. Just lovely.
I love desserts! Show me a girl who doesn’t. 🙂 Miniature cakes, chocolate chip cookies, sponge cakes, swiss rolls, cheesecakes, you name it! I have baked all sorts of desserts, but, surprisingly I never thought of baking scones until I went to my friend’s house in Blackburn. She kindly invited me for lunch. It was a lovely sunny day in April. She made a nice lunch and baked gorgeous scones. I watched with interest how she made them. I couldn’t believe how gorgeous her scones tasted. We had a nice cup of tea with freshly baked scones in her beautiful garden. She is a Korean who has lived in the UK for over 10 years and I can say her scones are better than the majority of scones I have tasted in the UK! Since then, I have baked scones at home many times and enjoyed eating them with a nice cup of tea.
Watch My Easy Cream Tea Scones Recipe Video (6m 01s)
Scones are surprisingly easy to make as long as you don’t handle them too much. The trick is to mix the ingredients just enough to bring it all together and then stop. If you mix them too much, the scones will be too dense. You are after light and delicate.
There is a surprising amount of etiquette around cream teas and it is different depending on where you are in the UK. In Devon, you should split the scone in half, add clotted cream to both halves and then add strawberry jam on top. It should only be clotted cream and strawberry jam. Nothing else will do! Meanwhile, in Cornwall, scones should be buttered first, then you add the strawberry jam and then the clotted cream. So confusing!
One final thing to note. The proper way to make a cup of tea is in a teapot. The tea should be poured into the cup first and then the milk added second. This is to stop the fine china from cracking as the temperature of the cup changes.
In my recipe, I have used Chantilly Cream as clotted cream might be difficult to find wherever you may be reading this. It tastes just as delicious. Click here for the recipe. 🙂 Enjoy!
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- 1tbsp lemon juice
- 200ml whole milk
- 1 large egg, beaten
- 130g unsalted butter
- 500g plain flour and extra for dusting
- 4 tsp baking powder
- 60g sugar
- ¼ tsp Salt
- 100g sultanas (optional)
- Strawberry Jam and Clotted or Chantilly Cream to serve
- Pre-heat the oven to 200°C (392°F)/180°C (356°F) fan/gas 6.
- Pour the milk and lemon juice in a bowl, whisk and set aside at room temperature for 20 minutes. A few curds will appear as the milk sours. This is fine.
- Chop the butter in small cubes and put the plain flour, baking powder, sugar, salt and the butter in a mixing bowl. Mix them with your fingertips to make breadcrumbs. Add the sultanas to the flour and butter mixture.
- Whisk the beaten egg into the milk mixture and slowly pour a third at a time into the flour and butter mixture stirring with a table knife. Bring the mixture together with your hands to make a dough with leaving a little milk for brushing the scones later.
- Sprinkle some flour on a clean surface and roll out to around 2 cm thick. Dip a fluted cutter with flour and cut out circles of dough. Try not to twist the cutter when you put it in the dough as it makes the scones rise unevenly.
- Place a piece of baking parchment on a baking tray and evenly apply the scones. Brush scones with the remaining milk and egg mixture and bake them for 15 minutes or until golden and risen. Serve warm with strawberry jam and whipped cream or clotted cream with a cup of tea. Enjoy!