English Afternoon Tea Scones
ENGLISH AFTERNOON TEA SCONES What could be more British than a classic afternoon tea and of course, the star of the show, the mighty 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.
Serves Approx. 16 Scones Makes In 30 mins Difficulty Easy Dietary [[v]] Ingredients
Qty Ingredient 450g Allinson's Self-Raising Flour 2 tsp Baking Powder 75g Butter, At Room Temperature 50g Billington's Golden Caster Sugar 2 Eggs 225ml Milk 4 Twinings English Afternoon Tea Bags Jam Clotted Cream Method 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.