Few things capture the charm of a traditional high tea quite like a batch of freshly baked high tea scones. Crisp on the outside, fluffy on the inside, and begging to be paired with whipped cream and strawberry jam.
This classic scone recipe is your ticket to high tea indulgence. Whether you’re planning a garden gathering or simply treating yourself, these high tea scones bring timeless elegance and homemade comfort to every bite.
High tea scones
Ingredients
- Strawberry jam
- 2,5kg strawberries
- 660g white sugar
- 30ml (2 tbsp) lemon juice
- Scones
- 300g cake flour, sieved + extra, to dust
- 2,5ml (½ tsp) salt
- 30ml (2 tbsp) sugar
- 20ml (4 tsp) baking powder
- 100g butter, softened
- 250ml (1 cup) full cream milk + extra, to brush
- To serve
- soft butter
- freshly whipped cream
Instructions
FOR the strawberry jam, combine all of the ingredients in a large pot and boil over high heat, uncovered, 10 minutes. Allow to simmer gently, 1 hour, stirring often.
FOR the scones, preheat the oven to 200˚C. In a large bowl, mix the dry ingredients together. Add the soft butter and milk to the dry ingredients and mix with a spatula to combine.
PLACE the dough on a lightly floured surface and knead gently until smooth, about 1 minute. Do not overwork the dough, as this will make the scones too dense.
ROLL the dough out to a thickness of 4cm and use a 5cm-diameter cookie cutter to cut out discs from the dough.
PLACE the scones on a baking tin tray dusted with flour and gently brush extra milk over the scones.
BAKE in the preheated oven, about 25 minutes or until golden brown.
TRANSFER the scones to a wire cooling rack and serve warm with strawberry jam, soft butter and whipped cream alongside.
Notes
Add a small sprig of mint on the top for added colour and flavour.
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Feature image credit: Pexels
