Cream Tea: Scones, Jam and Clotted CreamRegular price £30.00
Indulge in an English cream tea at home with freshly baked scones, strawberry and raspberry jams and Rodda's Clotted Cream.
This kit makes 8 all-butter scones, and comes complete with four mini jam jars and a sharing tub of 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 Free-Range Eggs
- 82% Fat French Unsalted Butter
- Whole Milk
- Rodda's Clotted Cream
- Strawberry and Raspberry Jam
- 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, fork, baking tray, and your oven. A rolling pin is helpful but not necessary.
H O W L O N G W I L L I T T A K E ?
Preparation 30 mins + baking 15 mins
Total: 45 mins
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 SCONES - Keep for up to three days in an air-tight container, stored in a cool, dry place. The scones can be frozen once baked, and should be eaten within 2 weeks. To re-heat from frozen, bake for 10 mins at 180°C in a pre-heated oven.