Summer Cream Tea

Thursday, 11 July 2013

With the Wimbledon men's final last weekend, my boyfriend and I decided to be very British and have homemade cream tea at home with our freshly picked strawberries. We baked our scones using a quick and easy traditional scones recipe, the preparation and cooking time was only under an hour.

You will need:
225g self raising flour
25g caster sugar
150ml milk
1 egg, beaten, to glaze (or you can use a little milk)
55g butter
(a pinch of salt if you forgot to buy unsalted butter like we did)

After pre-heating the oven to 220C/fan 200C/Gas 7 and greasing a baking tray or sheet, mix together the flour and salt and rub in the butter, then stir in the sugar and milk. You will get flour everywhere and think that most of the mix is on your hands but it will eventually form into a soft dough.

Knead the dough lightly on a floured work surface, don't be shy with the flour as I've learnt you can never have enough flour. Pat the dough out so that it's roughly 2cm thick and use a cutter to stamp out circles or completely guess and use a muffin tray like we did. Brush the tops of the scones with beaten egg and bake for 12-15 minutes until well risen and golden. The time it takes will depend on how many scones you've made.

Don't forget the jam and clotted cream (bought unless you're feeling adventurous).

An easy English treat, perfect with strawberries on a sunny afternoon and made even sweeter by Murray winning Wimbledon!

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