Afternoon tea just wouldn't be complete without English Tea Scones! These beautifully risen, light and wonderfully tasty scones are easy and quick to make with a few simple guidelines....
Scones can be plain, or they can contain some dried fruit, such as sultanas or raisins.
I prefer to use sultanas, because they are almost as plump and juicy as raisins, but they are not too big for delicate little scones.
This particular recipe uses milk, rather than buttermilk. Buttermilk makes beautiful scones (see buttermilk scones), but I don't always have buttermilk in as a store cupboard ingredient.
Sometimes I use a 2 1/2 inch cutter, which makes what I think of as an averaged size scone. But if I am putting on a full afternoon tea spread, I prefer to use a smaller (2 inch) cutter so that the scones don't fill people up too much.
Some people use straight sided cutters and others use fluted ones. It really is a matter of preference. Personally, I prefer the look of fluted scones.
Scones are best eaten as soon as possible after they are cooked. We often eat them as soon as they are cool enough to handle.
English tea scones do freeze well, if any are left over. I never make them purposely for freezing, though, since they are so quick and easy to bake freshly.
Time: Ready to eat in 30 minutes
Makes 6 large or 9 small scones
225 (1 1/2 cup) plain flour
3/4 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
225g (1 1/2 cups) self-raising flour
A pinch of salt
1 1/2 tablespoons of caster (fine) sugar
40g (1 1/2 tablespoons) butter at room temperature
140ml (2/3 cup) milk
60g (1/3 cup) sultanas
English tea scones are an easy option to have for a quick snack in the afternoon, and we often have them with jam, butter and whipped cream.
I prefer to serve them with clotted cream, but if you can't get hold of any, then whipped cream is lovely. Whip the cream until it just holds its shape and serve in a bowl.
I think they go well with a selection of finger sandwiches, chocolate zucchini cake, or perhaps some dark chocolate cupcakes, apricot tarts and a lovely cup of tea.
For a full spread, I prefer traditional English Breakfast, or Earl Grey. But I do also think that Rooibos, goes very well with all afternoon tea food.