Fortnum & Mason afternoon tea recipes: Classic scones - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Fortnum & Mason afternoon tea recipes Classic scones By You Magazine - April 18, 2021 Fresh baked from the oven, classic scones are one of the great scents on earth. You can add a vanilla pod, split and scraped into the sugar before mixing, to add a lovely lift. As to which comes first, jam or clotted cream, that’s your call. David Loftus MAKES 16 TEA MATCH A honey and lavender blend is lovely with classic scones. Try Fortnum & Mason’s Victoria Grey. 500g plain flour, plus extra for dusting 1 1⁄2 tbsp baking powder 1⁄2 tsp fine salt 125g cold unsalted butter, cubed 100g caster sugar 180ml whole milk 75g sultanas, for fruit scones (optional) 1 egg yolk, beaten, to glaze Jam and clotted cream, to serve Sift the flour and baking powder into a mixing bowl. Add the salt and butter and rub the mixture between your fingertips until it resembles a crumble topping or large, irregular breadcrumbs. Stir in the sugar and mix to combine. Make a well in the centre of the flour mixture and pour in the milk, adding the sultanas if using. Quickly combine with a cutlery knife until the mixture is consistent throughout. Preheat the oven to 200C/180C fan/gas 6. Scatter some flour on a work surface and tip the dough out of the bowl on to the surface. Flour a rolling pin and roll out the dough until it’s about 3cm thick. Dip a 6cm round cutter in some more flour and cut 16 rounds from the dough. Transfer the rounds to a baking sheet lined with baking parchment. Brush each round with beaten egg yolk. Place the baking sheet in the oven and bake for 12 minutes, until the scones are puffed up and golden all over. Transfer them to a wire rack and allow to cool for at least 5 minutes, then slice in half and serve with jam and clotted cream. Now buy the book Our recipes are from Fortnum & Mason: Time for Tea by Tom Parker Bowles (Fourth Estate, £20). To order a copy for £17.60 until 2 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. All the teas listed here can be bought at fortnumandmason.com. Recipes: Roger Pizey, Executive pastry chef at Fortnum & Mason. Photographs: David Loftus. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved