Cream Tea: Scones, Apple Compote and Clotted Cream

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
• Sultanas
• Baking Powder
• 4 Twinings Tea Bags (English Breakfast and Earl Grey)

HANDY 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 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.