How to serve for afternoon tea

Scones will look impressive perched on a tiered cake stand. Or you could go for the more rustic approach and serve them in a basket. Little pots for the cream and jam and some teaspoons will make your table look fancy.

Raspberry Jam

Ingredients

  • 900g fresh raspberries
  • 1tbsp lemon juice
  • 900g granulated or preserving sugar

Method

  1. Rinse the raspberries in cold water then place in preserving or large pan with the lemon juice and heat gently for 4-5 mins until the juices run and the fruit starts to soften.
  2. Add the sugar and stir over a gentle heat until the sugar has dissolved. Bring to the boil and boil rapidly for about 10 mins.
  3. Remove the pan from the heat and test for setting point by spooning a little of the hot jam onto a chilled saucer. Leave for 2-3 mins then push your finger through the jam - if it wrinkles it is ready. If the jam is still runny, boil for a further few minutes then test again.
  4. Cool for 10 mins then skim any scum from the surface with a slotted spoon. Pour the hot jam into warm clean jars and seal and label.

Scones

Makes:9Prep time: 20 mins

Cooking time: 12 minsSkill level:Bit of effort

Scones are a classic bake to try. The basis for a good old fashioned cream tea, scones are a British favourite and couldn't be easier to make with our cheap, quick and easy scone recipe. This recipe includes added sultanas but you can leave them our or replace with fruit of your choice.

Ingredients

  • 225g self-raising flour
  • 2tsp baking powder
  • 50g butter, chilled and diced
  • 2tbsp caster sugar
  • 50g sultanas
  • 1 large egg
  • 100ml milk
  • Jam and clotted cream (to serve)

These scones are best eaten on day of baking but you can keep them in the fridge for up to 3 days

Method

  1. Preheat the oven to 220°C/425°F/Gas Mark7. Sift the flour into a large bowl with the baking powder.
  2. Add the chilled and diced butter and rub in with your fingertips to make fine breadcrumbs. Stir in the caster sugar and sultanas.
  3. Beat 1 large egg with the milk. Pour nearly all the egg mixture into the bowl of flour and butter and mix with a knife to form soft, but not sticky, dough. Add a little more of the egg mixture if needed.
  4. Turn the dough on to a floured surface and knead lightly then roll out to a 2cm (3/4in) thickness. Use a 5cm (2in) round cutter to stamp out approx 9 scones, gently re-rolling the dough as necessary.
  5. Place the scones on a lightly greased baking sheet. Arrange them so the sides are just touching, as this helps them to rise evenly. Brush the tops with any remaining egg mixture or a little milk and bake for 10-12 mins until golden brown. Cool on a wire rack.
  6. Split and serve with jam and clotted cream, if liked.

Something a bit different…

Banana, Cheddar and Chilli scones

Makes:2 large sconesPrep time: 20 mins

Cooking time: 20 minsSkill level:Easy peasy

Ingredients

  • 225g self-raising flour
  • 1tsp baking powder
  • 40gr butter at room temperature
  • 150ml milk
  • 1 banana, roughly diced
  • 75gr strong Cheddar cheese
  • Generous pinch of chilli flakes
  • A pinch of salt

Scones are best eaten on the day they are made, although you can refresh them in the oven the next day, or freeze them for another time.

Method

  1. Sift the flour and baking powder into a bowl and rub the butter into it until it resembles breadcrumbs. Stir in the banana, cheese, chilli and salt. Add the milk bit by bit and bring together with a knife. Flour your hands and bring the mix into a soft dough, adding more milk if its too dry.
  2. Gently roll out the dough and cut out scones using a medium size cutter or divide the dough into 2 pieces to make extra large scones. Place them on the baking sheet. Dust each scone with with a little flour. Add some grated cheese and a few chilli flakes on top if you like.
  3. Bake regular scones in oven for 12-15 mins or if you're making 2 extra large scones bake for 18-20 mins.
  4. Leave to cool a little before serving.

White chocolate and cranberry scone

Serves:8-10Prep time: 15 mins

Cooking time: 20 minsSkill level:Easy peasy

This recipe adds a touch of luxury to the humble, classic scone. Rich white chocolate and sharp cranberries offer great variety to this baked goodie. A soft delicious texture, serve this moreish treat with thick clotted cream and strawberry jam for an extra sweet finish. Nutella or melted chocolate wouldn’t go a miss either. Cut in half and sandwich together.

Ingredients

  • 225g self-raising flour
  • ¼tsp salt
  • 55g softened butter
  • 20g caster sugar
  • 50g dried cranberries
  • 50g white chocolate chips
  • 150ml milk
  • 1 egg

These scones are best served warm with jam and clotted cream

Method

  1. Preheat oven to 425F/220C/Fan 200C/Gas Mark 7 and grease a baking sheet
  2. Mix together the flour and salt and rub in the butter. Mix in the sugar, cranberries and chocolate chips
  3. Pour in the milk and mix to a soft dough. Turn out onto a floured surface and knead lightly
  4. Form into a large ball and place onto the baking sheet
  5. Pat down to about 3cm thick and score lines across the top, dividing it into 8 or 10 slices
  6. Brush the top with the beaten egg and bake for 15 to 20 minutes, or until well risen and golden brown. Transfer to a wire rack and allow to cool