Cream Tea

cream tea

Cream Tea

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Servings: 10 scones
Calories: 150


  • 1 tsp sunflower oil
  • 7 3/4 oz self-raising flour plus extra for dusting
  • 1/2 tsp baking powder
  • 2 oz butter
  • 1 oz caster sugar
  • 1 medium egg
  • 4 tbsp natural yogurt
  • milk or beaten egg to glaze
  • 1 tbsp caster sugar


  • Preheat the oven to 200°C/ 400°F/Gas 6. Lightly grease a baking sheet with the oil.
  • Sift the flour and baking powder into a mixing bowl. Rub in the butter using your fingertips, until the mixture resembles fine breadcrumbs. Stir in 25g caster sugar
  • Beat together the egg and yogurt and add to the dry ingredients. Mix well to form a soft dough, then roll out to 2cm thick on a lightly floured surface.
  • Using a 5cm cutter, stamp out as many scones as you can (you should be able to get 10) and place well apart on the baking sheet. Brush the tops with a little milk or beaten egg then sprinkle with the caster sugar
  • Bake for 15 to 20 minutes, until golden and well risen. Allow to cool a little on a wire rack before serving warm.
  • Serve with a little whipped cream and Strawberry Conserve
Calories: 150 kcal
Carbohydrates: 20 g
Protein: 4 g
Fat: 6g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 72 mg
Potassium: 42 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 174 IU
Vitamin C: 1 mg
Calcium: 29 mg
Iron: 1 mg
Dishes Bread, Scones
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