Steeped in tradition or a more modern take, Afternoon Tea is quintessentially a British tea-ritual, whether it’s vintage, vegan, cream, classic, boozy or baked at home, it’s full of sandwiches, scones and teatime treats you just can’t resist. With national Afternoon Tea week upon us (8-14th August 2022), go all out in classic British style and indulge in Afternoon Tea delights fit for any occasion. Although let’s face it no Afternoon Tea would be complete without the much-loved scone! Savoury or sweet, these teatime nibbles are hard to resist. Here are two of our favourite scone recipes, we think you’ll love.
Want To Know How Afternoon Tea Started?
Afternoon Tea was introduced in Britain in the early 1840s. It evolved as a mini meal to stem the hunger and anticipation of an evening meal at 8pm. A meal composed of sandwiches, scones with clotted cream and jam, sweet pastries and cakes. Interestingly, scones were not a common feature of early Afternoon Tea and were only introduced in the twentieth century.
Cheese & Chives Scones
Ingredients: 3 ½ cups self-raising flour, 1 tablespoon sugar, ½ teaspoon salt, ½ teaspoon pepper, 65g butter (frozen), 1 ½ cups milk, 3 tablespoon fresh chives (finely chopped), 1/3 cup parmesan cheese, 1/3 cheddar cheese, extra cheese and milk for the tops.
- Preheat oven to 200 degrees and line a baking tray with baking paper
- Whisk together flour, sugar, pepper and salt in a large bowl
- Grate in the butter, and use your fingers, fork or pastry cutter until it comes together in pea-sized amounts (like breadcrumbs)
- Make a well in the centre, and milk cheese and chives. Use a knife to cut (mix) the ingredients together with the flour
- Dust a clean worktop with flour and turn out the flour mixture. Knead the dough together. Don’t overwork the mixture. Add a little more flour if too sticky
- Shape the dough into a disc shape, about 2 inches thick. Cup out discs using a cutter and place onto the prepared baking tray. You should have around 12
- Brush with milk and sprinkle over a little extra cheese
- Bake in the oven for 15-20 minutes or until golden brown and evenly cooked.
American Blueberry & Lemon Scones
Ingredients: 250g plain flour, 75g granulated sugar, 1 tablespoon lemon zest (1 lemon), 2 ½ teaspoons baking powder, ½ spoon salt, 115g butter (frozen), 120ml heavy cream, 1 large egg, 1 ½ teaspoons vanilla extract, 180g fresh blueberries, granulated sugar for sprinkling.
- Whisk flour, sugar, lemon zest, baking powder and salt together in a large bowl
- Grate in the frozen butter. Combine with flour using a pastry cutter (fork or fingers) until it comes together in pea-sized crumbs
- Whisk heavy cream, egg and vanilla together in a small bowl, then add to the flour and butter mixture. Add the blueberries and bring the mixture together
- Tip onto a clean work-surface, and work dough into a ball and flatten down to into an 8-inch disc (give or take). If mixture is too dry add another tablespoon of cream or if to sticky add a little flour. Do not overwork the mixture
- Cut into 8 wedges and place on a baking tray (2 inches apart) lined with baking paper. Brush tops with a little cream and sprinkle over some sugar
- Place in the fridge for at least 20 mins. Meanwhile preheat the oven to 200 degrees.
- Bake for 20-25 minutes or until golden brown around the edges and lightly browned on top.
Icing: Once cool top with lemon icing if you wish by mixing together 120g icing sugar and 3 tablespoons of lemon juice (about 1 lemon).
For more delicious recipes have a little peek at: