How To Make The Perfect Cream Tea
Did you manage to catch National Cream Tea Day? Don’t worry, we missed it too. Luckily with this super easy recipe, everyday is Cream Tea Day.
Serve with lashings of cream and a good dollop of jam. The hard part? Deciding which goes first (we’re staying out of this one).
Cook Time: 30 minutes
350g self raising flour (plus extra for dusting)
85g chilled butter, cubed
3 tbsp caster sugar
1 tsp baking powder
Squeeze lemon juice
Pinch of salt
Jam and clotted cream to serve
Step 1: Heat oven to 220C/fan 200C/gas 7. Put a baking sheet on a tray in the oven to heat up.
Step 2: Combine self-raising flour, salt and baking powder in a big bowl.
Step 3: Add your butter cubes and it into the flour mixture with your fingers until it has the texture of breadcrumbs. Keeping everything as cool as possible will make this easier.
Step 4: Microwave milk for 30 seconds, then squeeze in the lemon juice. Set aside.
Step 5: Stir caster sugar through the breadcrumb mixture
Step 6: Make a well in the centre of your mixture. Pour in the warm milk and use a knife to fold the liquid through the dry mix until evenly incorporated.
Step 7: Dust your work surface liberally with flour and tip out the dough. Gently fold the dough until smooth – don’t overwork it.
Step 8: Pat the dough down until roughly 4cm thick. Use a 7cm cookie cutter to stamp out your scones! Re-shape the leftover dough. Repeat.
Step 9: Brush scone tops with beaten egg, then pop onto the hot baking tray. Line with baking paper to stop them sticking.
Step 10: Bake for 10 min or until golden and risen.