English Afternoon Tea Scones

  • Total Time

    • Prep Time

    • Bake Time

  • Serves



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 to your scones, then serve with your jam of choice and a large helping of clotted cream.


  1. Lightly grease two baking trays. Preheat the oven to 220°C gas (200°C fan / gas mark 7)

  2. 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.

  3. In a saucepan, heat the milk (but do not boil) then add the teabags and remove from the heat. Allow the tea to steep for 5 minutes before squeezing and removing, then leave the milk to cool.

  4. Beat together the eggs and add to the cooled milk, then leave aside a couple of tablespoons of this mixture for glazing later on.

  5. Gradually incorporate the egg/milk mixture to the dry ingredients until its forms a soft dough.

  6. 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.

  7. Place the scones on the baking tray and glaze the tops with the remaining egg/milk mixture using a pastry brush.

  8. Bake in the oven for 10-15 minutes until golden.

  9. Serve the scones with jam, clotted cream and a cup of afternoon tea.

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  1. 4 star rating

    Steeping the tea bags in the milk works surprisingly well with the scones - which doesn't last long!

  2. 3 star rating

    Nice and fluffy but delicious

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