We’re celebrating National Afternoon Tea Week in the UK (as if we needed a reason to treat ourselves!) so we’ve a lovely tea-infused scone recipe and some suggestions of the best accompanying blends for you.
The concept of afternoon tea – said to have been popularised by the 7th Duchess of Bedford, a lady-in-waiting for Queen Victoria – can range from a pick-me-up brew and a sweet treat at home to elaborate spreads in smart hotels, presented on three tiered stands.
Over recent years, British hotels and restaurants have been known to create afternoon teas with such themes as fashion – with shoe and handbag shaped delicacies; Alice in Wonderland – incorporating ‘drink me’ and ‘eat me’ labelled treats; and science – with dry ice and edible experiments.
While finger sandwiches and all manner of dainty cakes and tarts are often included, what is generally accepted is that a formal afternoon tea will always feature scones, split and topped with jam and clotted cream.
Scones are thought to have originated from Scotland, but the tradition of sweet additions comes from the dairy counties of Southwest England where whether to put on the jam first (Cornwall) or the cream first (Devon) is still hotly debated.
We think it really comes down to personal preference – whichever way maximises your favourite of the two toppings!
Which tea?
As to which brew should be part of an afternoon tea, there is plenty of flexibility.
Robust English Breakfast is a classic British favourite, but lighter black teas tend to be more popular later in the day.
The most typical partner for afternoon tea is bergamot-infused Earl Grey which has a bronze colour and distinct citrusy fragrance. Earl Grey can be served with or without milk.
Herbal options also work well. Try our organic Jasmine Green Tea which has a golden colour and delicate floral notes to compliment the dainty occasion. It contains not only jasmine but also elderflower.
Cinnamon, a favourite ingredient in cakes and pastries, will continue the sweet treat theme. The comforting spice features in several of our teas including, for a little extra lift, Cinnamon, Moringa and Ginger.
Alternatively, our Perfect Peppermint can make a bright and refreshing counterpoint to sweet food.
It’s classic English Breakfast we have included in our Tea-infused Scones recipe to add some extra depth to this teatime favourite.
Tea-Infused Scones
Prep: 2 hrs
Cook: 30 mins
Makes: 10 scones
Ingredients:
250g self-raising flour
20g caster sugar
15g milk powder
50g butter, cold and cubed
100ml water
A handful of sultanas
ETS English Breakfast tea bags
Clotted cream or whipping cream, for serving
Strawberry jam, for serving
Method:
Preheat the oven to 200/180°C fan.
Brew a pot of the tea then let the sultanas soak in the tea for an hour.
Place flour, milk powder and sugar in a big bowl and give a quick mix.
Add the cold butter and rub it into the flour using fingers, until it resembles breadcrumbs.
Strain the sultanas and add them to the mix. Then also add two tablespoons of the tea.
Add the water, mixing with a spoon or your hand until just combined. (Adjust water quantity depending on the wetness or dryness of the mix).
Place the dough onto a floured surface and fold and compress delicately until it comes together. Let the dough sit for 10 minutes, covered with a tea towel.
Roll the dough on a floured surface to a 3.5 cm thickness and cut into circles using a serrated cutter.
Brush the tops with a little milk or a light egg wash (optional).
Place on a lightly greased tray and bake for 20 minutes or until the tops of the scones become a light golden brown colour.
Leave to cool on a wire rack.
When ready, serve the scones with your favourite topping, cream and strawberry jam is our favourite!