TEA AND SCONES RECIPES

AFTERNOON TEA RECIPES | BBC GOOD FOOD

Afternoon tea recipes | BBC Good Food image

Throw your own afternoon tea party with our selection of teatime treats, from delicate scones, cakes and patisserie to savoury pies and scotch eggs.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

MARY BERRY'S SCONES RECIPE - BBC FOOD

Mary Berry's scones recipe - BBC Food image

Mary Berry's scones are the perfect easy tea-time treat, whether jam-and-cream-topped (in whichever order you like), plain or packed with sultanas. Equipment: You will need a fluted 5cm/2in cutter.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 16 small scones

Number Of Ingredients 9

Ingredients

450g/1lb self-raising flour
2 level tsp baking powder
50g/1¾oz caster sugar
100g/3½oz butter, softened, cut into pieces
2 free-range eggs
a little milk
handful sultanas (optional)
strawberry jam
clotted cream

Steps:

Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.
Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.

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MARY BERRY'S SCONES RECIPE - BBC FOOD

Mary Berry's scones are the perfect easy tea-time treat, whether jam-and-cream-topped (in whichever order you like), plain or packed with sultanas. Equipment: You will need a fluted 5cm/2in cutter.
From bbc.co.uk
Reviews 4.5
Cuisine British

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Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 504 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Pulse the flour and butter in a food processor until they start to look like breadcrumbs. Tip into a bowl and make a well in the middle.
3. In another bowl, beat the eggs and milk with a fork, add a good pinch of salt and pepper and pour into the well. Mix the flour into the eggs and milk, adding a little more milk if needed, until you have a soft, dry dough.
4. Split the dough evenly into 3 pieces. Press each piece out flat on your work surface and sprinkle 1 piece with mustard powder, 1 with cumin powder and the last with grated cheese. Roll up each piece and knead lightly until the flavouring is just mixed in, trying not to handle the mixture too much.
5. Press or roll the dough pieces flat again, until they are about 2.5cm thick. Cut out 2 circles from each piece with an 8cm cutter or the rim of a glass, and place upside down on a baking sheet. Brush the top of each scone with the extra milk and bake in the oven for 15 minutes, until risen and brown.

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Total Time 45 minutes
Category Brunch, Desserts
Cuisine Europe, British
Calories 144 calories per serving

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