Elevate your tea ritual with a traditional scone. It's a classic pairing for a reason, and a moment of indulgence after the wellness kick of January. Delight in the traditional clotted cream and strawberry jam, or explore the harmonious pairing of lemon curd and lavender honey paired with a cup of Earl Grey. Transcend the ordinary with tea and scones: because every sip and nibble should be a moment to savour.
Makes: 8 x Scones
Takes: 20 Minutes
350g self-raising flour (or a Gluten-Free alternative)
1 tsp baking powder
1/4 tsp salt
85g butter, cut into pieces
3 tbsp caster sugar
175ml milk (or a non-dairy alternative)
1 tsp vanilla extract
1 egg, beaten (to glaze)
Currants or raisins (optional)
Jam and clotted cream or lemon curd and lavender honey (optional)
1. Pre-heat the oven to 220 C / 200 C Fan / gas mark 7 and line a baking sheet with greaseproof paper.
2. Pop the flour, salt and baking powder in a large mixing bowl.
3. Add the butter and rub it in through your fingers, until you've created a fine crumb. Pour in the caster sugar and give it a stir.
4. Gently warm the milk (not too hot!), place it in a jug and add the vanilla.
5. Make a well in the dry ingredients and add the milk mixture in. Stir through any currants or raisins now - if you're using them. Combine quickly until it moves from seemingly rather wet, to a nice dough.
6. Scatter flour on a surface and tip the dough out. Liberally dredge the dough with you hands and a little more flour and fold it a few times until smooth.
7. Roll or shape it to around 4cm thick, and use a 5cm smooth-edge cutter to cut the rounds. Reshape and cut any excess until you've a baking sheet full of scones.
8. Glaze with a beaten egg, and sprinkle a little sugar over the top for a nice crust.
9. Bake for 10 mins until risen and golden!
For English Breakfast Tea:
Clotted Cream and Strawberry Jam
Serve the warm scones with clotted cream and strawberry jam. The rich, thick clotted cream complements the robust flavours of English Breakfast Tea, while the sweet jam adds a fruity touch.
For Earl Grey Tea:
Lemon Curd and Lavender Honey
Pair the scones with lemon curd and a drizzle of lavender-infused honey. The citrusy notes from the lemon curd enhance the bergamot flavour in our Earl Grey Tea, and the lavender honey adds a subtle floral sweetness.