Classic British Scones

A proper afternoon/high tea couldn’t exist without British style scones with jam and clotted cream.

3½ cups all-purpose flour
3 teaspoons baking powder
a pinch of salt
7 tablespoons butter, chilled and diced
⅓ cup sugar
2 egg yolks
1 cup whole milk, plus extra for glazing
1 teaspoon lemon juice

To Serve
good-quality strawberry jam
clotted cream or whipped cream

Makes about 24

Preheat the oven to 425°F

Sift the flour into a large mixing bowl with the baking powder and salt. Add the butter. Start by using a palette knife to cut the butter into the flour, then switch to using your hands to gently rub the butter in. Do not overwork the mixture but lift the flour and butter up in your hands and gently press and roll it across your fingertips. When there are no visible pieces of butter remaining add the sugar and mix to combine.

Make a well in the middle of the mixture and add 1 of the egg yolks, the milk and lemon juice. Use the palette knife to cut the wet ingredients into the dry, then gently mix with your hands until almost combined.

Turn the dough out onto a lightly floured work surface. Very gently knead until almost smooth. Pat or roll the dough to a thickness of 1¼ inches.

Dip the round cookie cutter in flour to prevent it sticking, then stamp out discs from the dough. Arrange them on the prepared baking sheet and set aside. Gather the off-cuts of dough into a ball, re-roll and stamp out more scones to make as many as possible.

Mix the remaining egg yolk with 1 tablespoon of milk and neatly brush the tops of the scones with the glaze.

Bake on the middle shelf of the preheated oven for about 10 minutes until well-risen and golden brown.

Remove from the oven, cool on wire racks and serve on the day of making with jam and clotted cream.

Inspired by: Afternoon Tea at Home

Cucumber Sandwiches with Yuzu Citrus Chive Butter

10 tablespoons butter, softened
2 teaspoons yuzu juice
1-2 tablespoon finely chopped fresh chives
salt and freshly ground black pepper
½ large cucumber
2 teaspoons cider vinegar
8 slices white bread

Makes 24

Beat the butter until really soft and spreadable. Gradually add the yuzu , mix in and season with salt and black pepper. Add the chives and mix to combine.

Peel the cucumber and thinly slice into rounds. Place the slices into a bowl, add the cider vinegar and toss to coat.

Lay half of the bread slices out on the work surface and spread with half of the yuzu and chive butter.

Arrange the cucumber slices on top as neatly and evenly as possible and season with salt and pepper. Spread the remaining bread with the yuzu and chive butter and press on top of the cucumber-topped bread, butter-side down.

Gently press the sandwiches together and trim off the crusts using a serrated knife.

Cut the sandwiches into rectangles or triangles to serve.

Inspired by: Afternoon Tea at Home

Smoked Salmon, Rocket, Lemon and Capers Tea Sandwich

Smoked Salmon, Rocket, Lemon and Capers

2 cups cream cheese at room temperature

juice and zest of 1 lemon

2 teaspoon sea salt

1 teaspoon white pepper

1 cup chopped baby capers

1 small Spanish onion, finely diced

1 bunch chives, chopped

11½ ounces.smoked salmon

1 bunch washed rocket

12 slices dark rye bread

Makes 6 sandwiches

In a bowl cream together with an electric or hand beater the cream cheese, lemon zest, juice, sea salt and pepper to a whipped cream consistency. Fold in the capers, onion and chives.

Spread each slice of bread with a generous amount of the cream cheese mixture, distributing evenly, then the smoked salmon and rocket. Sandwich bread together, cut off the crusts and then cut into triangles.

Tip: I like to use dark rye for this recipe, but sourdough is a good alternative.