Recipe: Traditional Cream Tea Scones

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.


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