Cream Tea

Homemade scones and strawberry jam in celebration of National Cream Tea Day 2019.

As a recipe blogger, there’s no way that I could let National Cream Tea Day come and go without sharing a cream tea of my own!

Cream teas are generally a rather pleasant combination of scones, clotted cream and jam, but being the food rule breaker that I am, I’ve gone for whipped cream instead, because I prefer it. Served with tea, obviously… although I’ll probably be enjoying mine with coffee too…

who wrote these rules anyway?

So, to keep it simple, I’ve gone for plain scones in this recipe, but if you want to mix it up a bit and make it a bit more exciting, then have a read of my Raspberry and Almond Scone Recipe by clicking here, and you can use raspberries instead of strawberries to make raspberry jam.

Still with me?

Plain Scones it is then! This particular recipe makes a small batch of about 5 large scones. I’ve done this keeping in mind that it’s for a cream tea, so I’ve kept the kind of ‘tea for two’ thing going, rather than making a large batch, but you can double it up as needed.

I have to give my thanks to Crouton Crackerjacks, for being fab at jam making, as its through him that I learnt how to make my strawberry jam! Thank You!

Again, I’ve made a very small batch of jam in consideration of the ‘cream tea for two’ theme, but you can double up as you wish!

How are you spending National Cream Tea Day? Let me know in the comments below!

Ingredients

Plain Scones (makes 4-5 large)

• 8 oz self raising flour
• 2 oz caster sugar
• 2 oz stork
• a pinch salt 
• 1 egg 
• Milk

Strawberry Jam (make 8oz)

• 1lb strawberries
• 1 cup caster sugar
• 1tsp lemon juice

For serving 

300ml double cream

What you will need to make this Cream Tea

Scales

Mixing Bowl

Rolling Pin

Cutters

Pastry brush

Baking Tray

Greaseproof paper

Wire Cooling Rack

Jam jars

Chopping Board

Knife

Large bowl

Spatula

Pan

 

Method

Plain Scones (makes 4-5)

1. In a mixing bowl, add self raising flour, caster sugar, butter/margarine and a pinch of salt. 

2. Rub the ingredients together with your fingers until fine crumbs form.

3. Add a small amount of milk to bind the mixture, and press with the palm of your hands until it forms a dough.

4. Place the dough out on the worktop and pat down until it is approximately 4cm in thickness (height).

Tip – dust the worktop with flour in order to avoid the dough sticking. 

5. Use a round cutter to cut the scones to size out of the dough. Bare in mind, the scones will rise in the oven, therefore you should pick a cutter a size down from the size that you want to scones to be.

6. Cover a baking tray with greaseproof paper. Place the unbaked scones on the tray and space them out evenly so that they have room to rise.

7. Beat an egg and add a small amount of milk to it. Use a pastry brush to glaze the scones with the egg and milk.

8. Bake in the oven on the middle shelf for approximately 20 minutes or until risen and golden brown.

9. Once the scones are done, take them out of the oven and place on a wire cooling rack to cool.

Strawberry jam (makes around 8oz)

To prepare, place a small plate in the freezer. 10 minutes before the end, fill your jars with boiling water from the kettle.

1. Firstly, chop and hull the strawberries and place them in a bowl. 

2. Take a lemon, cut into quarters, and squeeze the juice from one quarter of the lemon into the bowl of strawberries.

3. Pour the sugar over the strawberries and stir in with a spatula. This allows the water and moisture to come out of the strawberries. Leave the bowl to one side for 1 hour+ or over night until all of the moisture has come out of the strawberries, and they appear to be sat in a large amount of strawberry juice.

4. Transfer the strawberries and juice into a saucepan and place on the hob over a medium heat. 

5. Stirring constantly, bring to the boil. If the mixture starts sticking to the pan, turn the heat down. Cook until the strawberries have mostly melted, the foam has disappeared and the liquid has thickened.

6. Take the plate from the freezer and paste a small amount of the jam on to the plate. Leave for a couple of seconds and run your finger through the jam. Turn the plate on it’s side. If the jam runs on the line you’ve made, it’s not ready yet, if it stays put, you’re jam is done.

7. Pour boiling water in your jam jars and leave to one side for 10 minutes before you’re going to be filling them with jam.

8. Once your jam is ready, pour out the hot water from the jars, and use a funnel to fill the jars with the hot jam.

9. Leave to cool and refrigerate until serving.

Serve your scones with Tea and/or coffee and enjoy!

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