Afternoon Tea Scones


Afternoon Tea Scones


360g Self Raising Flour (10g for dusting)
110g Unsalted butter, cut into cubes
1/4 Tsp of Salt
1 Tsp of Baking Powder
1 Tsp Lemon Juice
200ml Whole Fat Milk
1 Large Egg to Beat
150g Sultanas
1 Tsp Vanilla Extract
Clotted Cream


Preheat oven to 220c or 220 C if the oven is fan assisted.

In a mixing bowl, Mix the flour, salt, baking powder and butter until the mixture looks like bread crumbs, now stir in the sugar once the mixture is dry add the lemon juice.

Heat the milk to a warm temperature, add vanilla extract and mix together now create a dip in your dry mixture and add the liquid and mix till dry again.

Now add the sultanas and till even, dust your work surface with flour and now place dough on the worktop and fold until smooth.

Roll dough out till it’s about 3.5 -4.5 cm thick, use a 5cm round cutter dusted in flour to cut out the scones, continue until all dough has been used.

Place scones on to oven tray and glaze top of scones with beaten egg, bake in the oven for 10 minutes.

Allow scones to cool and serve with Jam and Clotted Cream.


Products Used:

Home Made Traditional Stoneware 31cm Mixing Bowl

KitchenCraft Beech Wood 50cm Spoon

KitchenCraft Rotary Push Whisk