Cream Tea recipe kit for 4

By Chef Silvia Leo

For 4 People
40 Mins
Allergens: Egg, Gluten, Milk

You will need: a mixing bowl, small jug, baking tray, rolling pin, pastry brush and salt

Egg, Gluten, Milk

  • 225g self raising flour plus extra for the worksurface (20g)
  • 1/2 tsp bicarbonate of soda
  • 50g butter (cold)
  • 25g caster sugar
  • pinch of salt (not included)
  • 25g milk
  • 1tsp vanilla extract
  • 142g buttermilk
  • 1 egg for egg wash
  • 4 Tiptree jams
  • 4x 28g Clotted cream

How to make

Scones with Jam & Cream
Add the dry ingredients – flour, sugar, bicarbonate and a pinch of salt to a bowl, chop up your cold butter into small cubes and add. Using the rubbing in method with your finger tips, crumble together with your until the mixture looks like breadcrumbs.
Pour your buttermilk and milk into a jug and mix then slowly add to the dry ingredients and mix gently to form a dough, do not overmix at this point.
Turn out onto a lightly floured work surface, roll out to a rectangle about 2cm thick. Then using a large scone cutter 6cm cut out 4 rounds - reworking the dough if necessary.
Transfer on to a baking tray, brush with egg wash and bake in a preheated oven of 200c for 8 mins.
To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.