Cream Tea: Scones, Apple Compote and Clotted CreamRegular price £28.00
Indulge in an autumnal take on a traditional English cream tea at home with freshly baked scones, freshly made apple compote and Rodda's Clotted Cream.
This kit makes 8 scones, plenty of apple compote, and includes a 226g pack of Rodda's Clotted Cream.
Difficulty Level: Easy
W H A T ' S I N T H E B O X ?
ALL INGREDIENTS (allergens in bold, full information here)
- Strong White Wheat Flour
- Cacklebean Arlington White Eggs
- 82% Fat French Butter
- Whole Milk
- Rodda's Clotted Cream
- Bramley and Granny Smith Apples
- Caster Sugar
- Baking Powder
- 4 Twinings Tea Bags (English Breakfast and Earl Grey)
- 5cm Round Pastry Cutter
- Dough Scraper
- Pastry Brush
- Baking Parchment
D O I N E E D A N Y T H I N G E L S E ?
You will also need a mixing bowl, wooden spoon, baking tray, medium saucepan, small knife, peeler and your oven (to bake the scones) and stove (to cook the compote).
A rolling pin is helpful.
H O W L O N G W I L L I T T A K E ?
Preparation 45 mins + Baking 15 mins = Total: 1hr
T U T O R I A L
Bake-a-long with our Cream Tea tutorial here
S T O R A G E
THE BOX - Chilled ingredients: please refrigerate immediately. Dry ingredients: store in a cool, dry place. Use within one week, or best before date on the individual item.
THE COMPOTE - Cover and refrigerate, use within one week.
THE SCONES - Keep for up to four days in an air-tight container, stored in a cool, dry place. The scones can be frozen once baked, and should be eaten within one month. To re-heat from frozen, bake for 10 mins at 180°C in a pre-heated oven.