What could be more British than a classic afternoon tea and of course the star of the show, the might scone? Add a twist to your favourite bake, by infusing English Afternoon Tea in to your scones, then serve with your jam of choice and a large helping of clotted cream.
||Allinson Self-raising Flour
||Butter, At Room Temperature
||Billington's Golden Caster Sugar
||English Afternoon Tea Bags
- Lightly grease two baking trays. Preheat the oven to 220°C / 200°C / gas mark 7
- Place the flour and baking powder into a bowl, add the butter and rub together using your fingertips until you reach a crumble, then add the sugar.
- In a saucepan, heat the milk (but do not boil) then add the teabags. Allow the tea to steep for 5 minutes (minimum temperature 85C) before squeezing and removing, then leave the milk to cool.
- Beat together the eggs and add to the cooled milk, then leave aside a couple of tablespoons of this mixture for glazing later on.
- Gradually incorporate the egg/milk mixture to the dry ingredients until its forms a soft dough.
- Turn the dough out on to a floured surface and roll out with a rolling pin until 1-2cm thick. Stamp out circles of dough using a fluted cutter.
- Place the scones on the baking tray and glaze the tops with the remaining egg/milk mixture using a pastry brush.
- Bake in the oven for 10-15 minutes until golden.
- Serve the scones with jam, clotted cream and a cup of afternoon tea.
This recipe was created by our friends over at Baking Mad.