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.
Method
Step 1:
Lightly grease two baking trays. Preheat the oven to 220°C gas (200°C fan / gas mark 7)
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.
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.
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.
Step 5:
Gradually incorporate the egg/milk mixture to the dry ingredients until its forms a soft dough.
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.
Step 7:
Place the scones on the baking tray and glaze the tops with the remaining egg/milk mixture using a pastry brush.
Step 8:
Bake in the oven for 10-15 minutes until golden.
Step 9:
Serve the scones with jam, clotted cream and a cup of afternoon tea.
Ingredients
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
- 450g Allinson's Self Raising White Flour
For the Filling
- To serve Strawberry jam
- To serve Clotted cream
Utensils
- 2 x baking trays
- Mixing bowl
- Saucepan
- Fluted cutter
- Rolling pin
Recipe Reviews
It’s been a long time since I baked scones, so did this recipe, turned out pretty good, I did adapt this as I dislike tea of any sort.
Think a little more sugar is required though. I also grated the butter into the flour and baking powder, saves a little time in mixing and you get a more even distribution of butter to four mix. All in all didn’t turn out too bad.
Love it, im British but i live in Brazil and i really miss english scones
super
Steeping the tea bags in the milk works surprisingly well with the scones - which doesn't last long!
Nice and fluffy but delicious
Ingredients
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
- 450g Allinson's Self Raising White Flour
For the Filling
- To serve Strawberry jam
- To serve Clotted cream
Utensils
- 2 x baking trays
- Mixing bowl
- Saucepan
- Fluted cutter
- Rolling pin