Afternoon Tea Recipes
Learning to bake the perfect scone is a must for enjoying afternoon tea at home, especially with a recipe from one of London's finest Afternoon Tea spots. No matter which side you take in the great jam-versus-clotted-cream debate.
Afternoon tea is one of many great British traditions. Try our scone recipe as well as a classic lemon drizzle cake, then all you need to do is pair your sandwiches choose your fillings.
In this article, we celebrate two of its cornerstone recipes: the humble scone and the ever-popular lemon drizzle cake. Our recipes will guide even the most novice baker through creating these teatime classics. We hope these recipes inspire you to embrace the delicacy of afternoon tea that defines the true British heritage.
Scones
Ingredients
Makes 8 (6cm)
500g strong flour
125g sugar
125g butter
25g baking powder
225g milk
Clotted cream
Jam of your choice
Method
- Combine all the dry ingredients and the butter together in a mixing bowl until the mixture resembles fine breadcrumbs.
- Slowly add the cold milk and mix till combined.
- Knead together then wrap in cling film and pop in the refrigerator.
- Once the dough is firm roll out to 2cm thick and cut with a 6cm cutter.
- Egg yolk the top of the scones and leave to rest at room temp for 30 minutes before egg washing once more.
- Place into a pre heated oven at 160°C for 12 minutes.
- Allow to cool and spread with clotted cream and jam of choice…. we’ll let you decide which goes first.
Lemon Drizzle Cake
Ingredients
For the cake
2 lemons zested
350g sugar
5 eggs
2g salt
150g crème fraîche
270g soft flour
5g baking powder
100g (very) soft butter
15g rum
Melted butter
For lemon syrup
200ml stock syrup
50g water
40g lemon juice
Mix together and use.
For the water icing
50g icing sugar
15g lemon juice
Method
- Mix the lemon zest and sugar and leave over night.
- Sieve the flour and baking powder together twice.
- Following the order of the ingredients listed above, add the rest of the ingredients into the sugar.
- Pipe into the silpat mats 40g per cake.
- Pipe a little soft butter across the top of the cake before baking to help a crack to form on top.
- Place into a pre heated oven at 180°C for 30 minutes, or until a knife comes out clean.
- Soak with lemon flavoured syrup after cooking.
- For the icing to ensure a crust forms, mix the lemon juice into icing sugar and heat the icing until warm. You may need a little extra juice or sugar to adjust the consistency of the icing.
If you would rather leave it to the professionals, join us for an indulgent afternoon tea.
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