Small Batch Cream Tea Scones is by Royal Appointment, as I found the recipe for these fluffy scones in a fabulous little book called Royal Teas – Seasonal Recipes from Buckingham Palace.
RECIPE AT THE END OF THIS POST
Buckingham Palace Garden Party Scones Recipe
Today’s recipe for Small Batch Cream Tea Scones is by Royal Appointment, as I found the recipe for these fluffy scones in a fabulous little book called Royal Teas – Seasonal Recipes from Buckingham Palace.
The book is written by Mark Flanagan, the Royal Chef, and shares an insight into the royal kitchen’s repertoire of tea-time treats.
Recipes and clear instruction in this book, will guide you through making pastries and savouries, biscuits, scones and show-stopping cakes, from a springtime picnic to a festive Christmas tea, all with the royal touch.
There is no more quintessentially British tradition than afternoon tea, and nowhere is that tradition taken more seriously than at Buckingham Palace, where 30,000 afternoon teas are served every year at the summer garden parties, including the recipe today for Small Batch Cream Tea Scones.
In the book, the recipe makes 8 to 10 scones, but, as there was just the two of us at home, and scones can go stale very quickly, I adapted the recipe to make a small batch of 4 scones, perfect for an indulgent afternoon cream tea, and no need to overload the already full freezer with scones you don’t eat.
I am a dried fruit scone lover normally, and my usual recipe is from my trusty vintage Be-Ro cookbook. However, I loved the look of these rich egg yolk-glazed plain scones. Plus, plain scones have the benefit of being perfect as the vehicle for clotted cream and jam too.
By all means double the recipe if you want a full batch of scones; but, if like me, your family unit is often just two people, this Small Batch Cream Tea Scones recipe is just the job for cream tea scoffing à deux!
Serve with Cornish clotted cream and strawberry jam, with sliced strawberries for that extra indulgence. You CAN butter the scones first, before adding the jam and cream, but I find that freshly made scones really don’t need any butter.
If you DO make a full batch, any leftover scones CAN be popped into the freezer for future scone scoffing delectation.
Baking Tips for Small Batch Cream Tea Scones
- Dip your scone cutter into some flour before cutting out your scones.
- Do not twist the cutter as you cut the scones out.
- If you invert the cut scones when you place them on the baking tray, they will rise more evenly during baking.
- Be careful when you brush the scones with the egg yolk glaze, that you only brush the tops, and not the sides of the scones, this will stop them rising.
- Add 25g of dried fruit if you want fruit scones. Add it in step 4, before adding the egg and buttermilk.
More Sweet SCONE Recipes
- Fresh Blueberry Scones Recipe
- Old-Fashioned Rose Lemonade Scones Recipe
- An Afternoon Tea with Buttermilk Scones
- Victoria Scones for a Jubilee Tea
Pin me for Later Baking
More Strawberry Recipes
- Eton Mess with Strawberries and Elderflower Cream
- Strawberry & Elderflower Cake and Tart Topping
- Swedish Midsummer Cake with Berries and Cream
- Strawberry & Clotted Cream Ice Cream Pavlovas
Printable Recipe for Small Batch Cream Tea Scones
- 125g plain white flour
- 1 1/2 teaspoons baking powder
- 25g golden caster sugar
- 25g unsalted butter, chilled and cut into small cubes
- 1 small free-range egg, beaten
- 35ml buttermilk
- Pinch of salt
- 1 egg yolk mixed with a pinch of salt for the egg wash
- To serve:
- Clotted cream
- Strawberry jam
- Fresh strawberries, sliced
- Pot or a cup of freshly brewed tea
- Pre-heat oven to 220C/425F/Gas mark 7.
- Sift the flour, salt, sugar, and baking powder into a large mixing bowl.
- Add the chilled butter, and rub in the butter until the mixture resembles fine breadcrumbs.
- Gradually mix in the beaten egg and buttermilk mixture to make a soft, sticky dough.
- Gently knead the dough on a lightly floured work surface until smooth.
- Roll out the dough to about 1/2″ (2cms) thick, then cut out 2″ (5cms) rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
- Arrange scones on a lined or buttered baking tray then brush tops with the egg yolk glaze mixture.
- Bake in the pre-heated oven for 10 minutes, until well risen and lightly golden. Remove and cool on a wire rack.
- Serve split with jam, clotted cream and sliced strawberries.
Dip your scone cutter into some flour before cutting out your scones.
Do not twist the cutter as you cut the scones out.
If you invert the cut scones when you place them on the baking tray, they will rise more evenly during baking.
Be careful when you brush the scones with the egg yolk glaze, that you only brush the tops, and not the sides of the scones, this will stop them rising.
Add 25g of dried fruit if you want fruit scones. Add it in step 4, before adding the egg and buttermilk.
Nutrition InformationYield 4 scones Serving Size 1
Amount Per Serving Calories 279Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 150mgSodium 305mgCarbohydrates 37gFiber 1gSugar 11gProtein 7g