British · PANTRYHOP RECIPE
Afternoon Tea Scones
30 minutes · 6 servings · vegetarian
A classic British teatime bake, made with a simple quick dough.
Ingredients
Check you have the quantities below.
- 225 g self-raising flour
- 50 g butter, cold and cubed
- 25 g caster sugar
- 150 ml milk
- 1 egg
- pinch salt
- to serve jam
- to serve clotted cream
Let’s make it
- Preheat the oven to 220 C/425 F and line a tray. Mix the flour, sugar and salt, then rub in the butter.
- Beat the egg and milk together, then stir into the dry ingredients to make a soft dough.
- Pat out to about 2 cm thick and cut into 6 rounds. Place on the tray.
- Bake for 12-15 minutes until risen and golden. Cool for 5 minutes.
- Split and serve with jam and clotted cream.
Let children choose whether to put jam or cream on first.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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