Recipe: Traditional Cream Tea Scones
- Feeding the Family
- Published on Thursday, 10 May 2012 09:30
- Last Updated on 30 June 2017
- Monica Costa
- 0 Comments
With June just around the corner, it is definitely time to start planning a right royal spread for your Diamond Jubilee party. This delicate, light and deliciously sweet Traditional Cream Tea Scones recipe will make for an impeccable party and make you and your children celebrate in the Queen’s Diamond Jubilee in a truly traditional style.
This recipe serves 8.
Preparation time: 15 minutes.
Cooking time: 12 minutes.
250g/8oz Self-raising flour 50g/1?oz Low fat spread 5g Granulated sugar 75g/3oz Sultanas 120ml/4fl.oz Semi-skimmed milk
Sift the flour into a mixing bowl and rub in the low fat spread until the mixture resembles bread crumbs. Stir in the Granulated sugar and sultanas then add the milk and mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to a thickness of 2cm. Cut into 5cm/2inch rounds with a fluted cutter, place on a floured baking sheet and brush with milk to glaze. Bake in a pre-heated hot oven at 220C/425F for 12 minutes then remove and transfer to a wire rack to cool.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums