Cream Tea: Scones, Apple Compote and Clotted Cream

Regular price £30.00
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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 ?

Perfectly Weighed Ingredients (allergens in bold, full information here)

  • Strong White Wheat Flour (gluten)
  • Cacklebean Arlington White Eggs
  • 82% Fat French Butter (milk)
  • Whole Milk
  • Rodda's Clotted Cream (milk)
  • Bramley and Granny Smith Apples
  • Caster Sugar
  • Sultanas
  • Baking Powder
  • Twinings Tea Bags (English Breakfast and Earl Grey)

Handy Baking Equipment

  • 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 BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: 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.