Afternoon Tea Fruit Scones

March 25, 2019Sew White

Whip up a batch of the fruity and crumbly Afternoon Tea Fruit Scones this weekend for Mother’s Day. Then is the question which comes first – jam or cream?

Of course when scones are served the first question is always which goes first the jam or clotted cream. Does it really matter? It’s pretty delicious both ways and I did the research of enjoying them both to find out. I love scones and I will take them anyway I can get them. My preference is cream on top so the jam sinks into the scone a little before you bite it.

Jam then clotted cream or clotted cream than jam on your scone.

These scones are so simple to make and having a scone fresh from the oven when it’s still warm is a little luxury in life. I’ve added sultanas as I love how soft juicy they are in the finished scones. They also taste really good with dried cranberries if you want to try something a little different.

Freshly made for Afternoon Tea Fruit Scones with sultanas with the glace collection from Le Creuset.

Afternoon Tea Fruit Scones

5 from 6 votes
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Afternoon Tea Fruit Scones

Prep Time 10 minutes
Servings 4 people

Ingredients

  • 450 g self raising flour
  • 2 teaspoons 2 teaspoons of baking powder
  • 75 g unsalted butter
  • 50 g caster sugar
  • 2 large eggs
  • 225 ml milk
  • 100 g sultanas
  • clotted cream
  • jam

Instructions

  1. Line 2 baking trays with greaseproof paper.
  2. Preheat the oven to 220ºC/ Fan 200º.

  3. Sieve the flour and baking powder into a large mixing bowl.

  4. Add the butter and rub together to make bread crumbs.

  5. Stir in the sugar and sultanas.

  6. In a jug lightly beat the eggs and add milk up to 300ml (you might not use all the milk from the ingredient list or you might need a little more).

  7. Add a little a time to the dried ingredients and mix with your hands until you get a soft dough. (slightly sticky is fine). Save a little of the egg milk mix for the glaze.

  8. On a lightly floured surface gently knead the dough and roll out the dough to 2cm thick.

  9. Stamp out the scones using round cutters. I like ones about 5cm in diameter.

  10. Place on the baking trays and using a pastry brush glaze them with the left over milk and egg mix.

  11. Bake for 10-15 minutes until golden brown.

  12. Allow to cool on a wire wrack with a clean tea towel on to stop them drying out.

  13. Once they are cool enough to eat. Cut in half add clotted cream and jam.

The best thing for afternoon tea has to be a proper pot of tea. The galce collection from Le Creuset includes this beautiful chiffon pink teapot.

With your scones you definitely need a big pot of tea. I love my Le Creuset chiffon pink teapot from the new Glacé collection. It shimmers so slightly and keeps the tea warm.

It is made of their wonderful stoneware and it fits with so much of their collection. Le Creuset has such a fantastic design process so everything fits together with any other product.

Since their creation in France in 1925 Le Creuset have always had such a distinctive and now worldwide known design. It’s great that after all this time the original iconic style is still being honoured while being updated in other ways for a modern kitchen.

It is a lovely item to be used for special occasions like Mother’s Day afternoon tea but also is a joy to have in the kitchen day to day.

Afternoon Tea Fruit Scones made with sultanas and served on a Le Creuset heart plate with clotted cream and jam.

The sultana scones are served… who fancies one?

Check out my latest recipes here

13 Comments

  • Helen @ family-friends-food.com

    April 6, 2019 at 8:01 pm

    I love a scone, and yours look lovely! Definitely jam first 🙂
    Love your pink teapot too – very stylish.

    1. Sew White

      April 6, 2019 at 8:15 pm

      Oh jam first, this could get controversial!

  • Choclette

    April 9, 2019 at 6:33 pm

    Ooh that looks so pretty. It’s been a very long time since I had afternoon tea – it’s such a civilised event. Always jam first for me – but I guess I would say that wouldn’t I?

    1. Sew White

      April 28, 2019 at 1:59 pm

      Thank you so much. As long as there is scones with cream and jam I’m happy.

  • Kavita Favelle

    April 11, 2019 at 3:06 pm

    Home made scones are totally the best, especially warm from the oven. I am definitely a jam first girl followed by an outrageous volume of clotted cream. Divine!

    1. Sew White

      April 28, 2019 at 2:00 pm

      Outrageous volume of clotted cream has my name on it! Love It!

  • Cat | Curly’s Cooking

    April 17, 2019 at 9:09 pm

    These look so tasty. I put the cream on first and then drizzle the jam on top. Your teapot is so cute!

    1. Sew White

      April 28, 2019 at 2:09 pm

      Oh I do like the sound of drizzled jam.

  • Susan

    April 19, 2019 at 10:52 pm

    Looks like perfect high tea scones to me! Yum! I can’t wait to make these and a hot pot of tea with my daughter. And that little pink pot is too adorable!

    1. Sew White

      April 28, 2019 at 2:10 pm

      Oh yes you can’t have afternoon tea without a large pot of hot tea.

  • Jacqueline Meldrum

    April 20, 2019 at 5:32 pm

    I do love a fruit scone and those look divine! Beautiful photos too. Sharing these now 🙂

    1. Sew White

      April 28, 2019 at 2:10 pm

      Thank you so much.

  • Jane Saunders

    May 2, 2019 at 1:19 pm

    Definitely jam first for me and then as much clotted cream as I can pile on each half. Also, lashings of tea is essential with Afternoon tea – preferably served in a pretty pot like yours.

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