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40Total Time
25Prep Time
15Bake Time

English Afternoon Tea Scones

5 Reviews

About the bake

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.

40Total Time
25Prep Time
15Bake Time


  1. Step 1:

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

  2. Step 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. Step 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. Step 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. Step 5:

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

  6. Step 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. Step 7:

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

  8. Step 8:

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

  9. Step 9:

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


  • For the Scones

    • 450g Allinson's Self Raising White Flour
    • 2 tsp Baking powder
    • 75g Unsalted butter (room temperature)
    • 50g Billington's Unrefined Golden Caster Sugar
    • 2 Medium eggs
    • 225ml Whole milk
    • 4 Twining's english afternoon tea bags
  • For the Filling

    • To serve Strawberry jam
    • To serve Clotted cream


  • 2 x baking trays
  • Mixing bowl
  • Saucepan
  • Fluted cutter
  • Rolling pin

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