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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.

ServesApprox. 16 Scones
Makes In 30 mins


Allinson's Self-Raising Flour
2 tspBaking Powder
75gButter, At Room Temperature
50gBillington's Golden Caster Sugar
4Twinings English Afternoon Tea Bags
Clotted Cream


  • 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.