1x Metal and Glass Afternoon Tea Stand

1x Ceramic Teapot with Gold Decal

1x Borders® Classic Recipe Selection Biscuits

4x Tiptree® Preserves (Apricot, Blackcurrant, Strawberry and Raspberry) 

In order to complete your afternoon tea, you are going to need some scones to go with all those yummy preserves (whether you put the cream or jam on first is up to you!)

Here is a simple plain scone recipe to get you started:

Ingredients:

• 350g Self-Raising Flour (plus extra for dusting)
• 175ml Milk
• 85g Butter, cubed
• 3tbsp Caster Sugar
• 1tsp Baking Powder
• 1tsp Vanilla Extract
• 1 Egg, beaten (for glazing)
• 1 Squeeze of Lemon Juice

Image source: freepik.com/premium-photo/british-scones-white-environment-with-strawberries_8167194.html

Instructions:

1. Preheat your oven to 220C / Fan 200C / Gas Mark 7.
2. Add the flour to a large mixing bowl with the salt and baking powder, then mix well.
3. Add the butter cubes and rub together with your fingers until the mixture resembles fine breadcrumbs. Add the caster sugar and stir thoroughly.
4. Heat the milk gently in a saucepan until warm, not hot. Alternatively, heat in a microwave for approximately 30 seconds. Add the vanilla extract and lemon juice and stir.
5. Place a baking tray into the oven to heat up.
6. Make a well in the flour mix and add the milk and stir in quickly with a knife. The mixture should seem wet at this point.
7. Scatter some flour onto a clean work surface and tip the mixture out of the bowl. Dredge the mixture and your hands with some more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat the dough into a round shape, approximately 4cm deep.
8. Take your preferred cutter (we recommend a 5cm smooth-edged cutter for a better rise) and dip it into some flour. Press it into the dough and repeat until you have four scones. Press the remaining dough back into a round shape and repeat until you have another four scones.
9. Take the heated tray out of the oven and carefully place the scones on top, then brush the tops with the beaten egg.
10. Place in the oven and bake for approximately 10 minutes, or until the scones have risen and become golden on top. Wait to cool slightly, then serve warm with the Tiptree® Preserves and clotted cream of your choice.

If you prefer a fruit scone, simply add 15g of sultanas and 15g of currents (or other dried fruit of your choosing) to the mixture at stage 6, after you have added the milk.

Cover image source: roddas.co.uk/cream-teas