Afternoon Tea Week recipe
Today marks the first day of Afternoon Tea Week, so we wanted to shine a light on the star of the show (in our eyes), scones!
We sweet talked Executive Chef Stuart for his delicious recipe and he was more than happy to share it – so have a go and share your Afternoon Tea Week creations with us over on Instagram or Facebook.
300g plain flour
90g caster sugar
15g baking powder
Pinch of table salt
33g cold butter, diced
60g full fat milk
70g egg yolk, whisked (for glazing)
- Sift the flour, baking powder, salt and sugar together into a large mixing bowl to remove any lumps.
- Add in the diced butter and work the butter into the dry mixture using your hands.
- Once the mixture looks like breadcrumbs, add the milk and bring together gently (being mindful not to overwork the mixture). Cover with clingfilm and rest for 30 minutes.
- Tip the dough onto a lightly floured surface and roll out evenly until 2-3 cm deep with a rolling pin.
- Use an 8cm pastry cutter to cut through the dough and place the scones onto a greased or floured baking tray.
- You can fold the scraps of dough up and re-roll up to twice more to use as much as you can.
- Brush the beaten egg yolk evenly across the top of the scones and leave for 15 minutes. Then repeat the glazing of the scones to give a rich finish.
- Preheat the oven to 160°C or 155°C fan.
- Cook the scones for 12-15 minutes. Check them by lifting them up – they should weigh less than when they went into the oven.
- Place on a cooling rack to rest and cool completely.
- Serve with jam and clotted cream.
Oh and one last questions from us we need this debate settled – what goes on first cream or jam?