My beautiful friend Charlotte is 26 this week so I am going to host a little afternoon tea party for her. It’s going to be very girly and pretty and it’s really important that the little treats on the three tier cake stand look and taste as good as the famous ones from somewhere like The Ritz Hotel or Claridges.
Everyone knows an afternoon tea isn’t complete without some fruity, melt in the mouth scones smothered in decadent clotted cream and rich, sweet jam – so this is where I started. I used a very easy recipe from Delia with the following ingredients:
225g of self raising flour
40g of sparkly golden caster sugar
75g of spreadable, lightly salted butter
50g of mixed dried fruit, I chose one with lots of yummy orange peel
1 large beaten egg
3 tablespoons of milk
Pop the self raising flour, sugar and butter into a large bowl and use your fingertips to create a breadcrumb type texture as the butter and flour combine. Every so often throughout this process wiggle the bowl from side to side to bring any big lumps to the surface. Add to this the mixed fruit, beaten egg and milk and stir into what looks like the beginning of a dough ball. Turn it out onto a clean and lightly floured work surface and scoop out any ingredients still left in the bowl and incorporate into the dough. If the dough is too dry, add some more milk. If it’s too wet, add some more flour.
Use a rolling pin to flatten the dough to about 3cm thick, any thinner and you won’t get a very good rise or that lovely split around the centre.
Cut out as many scones as you can with a fluted cutter and place each round onto an oven tin lined with baking paper. Sprinkle with a little flour and bake in the oven for 15 minutes or until well risen and golden brown.
These are best served with clotted cream and posh jam but are also delicious with just butter.