Cream Tea: Scones, Apple Compote and Clotted Cream

£26.00
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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

Available in London only.

Perfectly weighed Ingredients

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

For allergens see ingredients in bold. Contains: wheat (gluten), dairy, eggs.

Handy Baking Equipment

  • 5cm Round Pastry Cutter
  • Dough Scraper
  • Pastry Brush
  • Baking Parchment
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, but not necessary.

Bake-a-long at home with our Cream Tea Tutorial. 

 

Preparation 45 mins + Baking 15 mins

Total: 1hr

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.