CREAM TEA WITH ENGLISH BREAKFAST
Enjoy a classic British cream tea with freshly baked scones served with Cornish clotted cream and strawberry jam. Perfectly paired with a warm cup of Ahmad Tea's English Breakfast.
CREAM TEA WITH ENGLISH BREAKFAST
Difficulty
Moderate
Time to Make
35 minutes
Blend
English Breakfast
FEATURED TEA
English Breakfast
To make this blend, our Tea Masters balance malty Indian Assam with brisk Ceylon and bright Kenyan teas. We use a high proportion of second flush Assam (leaves picked at the peak of their quality) to create an invigorating brew full of rich, comforting flavours. Wherever your day takes you, a cup of our English Breakfast Tea helps get you there.
INGREDIENTS
Serves 4-6
For the scones
- 350g self-raising flour
- 175ml milk
- 85g cold diced butter
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp caster sugar
- Milk or beaten egg for glazing
To serve
- Cornish Clotted cream
- Strawberry Jam
Method
- Preheat your oven to 200˚C. Start by mixing the self-raising flour and baking powder in a bowl and then add in the cold butter. Rub together in a breadcrumb texture and then gradually pour in the milk and vanilla extract.
- Work into a dough but don’t over mix the pastry. Then roll out on a floured surface so that the scone mix is about 5cm deep. Cut into scones and place on a lined baking tray. Use the trimmings and rework to make more scones. Brush the top of the scone batch with beaten egg or milk.
- Bake for 15-20 mins until golden. Allow to rest on a wire rack and then slice in half. Add a spoonful of jam first and then a generous dollop of Cornish Clotted Cream.
- Serve with a cup of English Breakfast tea.
