Afternoon Tea Scone Recipe
If you would like to try your hand at making them yourself, here is our Head Chef’s award-winning recipe (see below) – feel free to take credit for them yourself!
1kg Self-raising Flour
5 Eggs made up to 1.25 pints with Milk
1/2 tsp rosewater
1 tsp grated orange zest
Mix flour, margarine, sugar, rose water, orange zest and fruit to a crumb and then add the egg and milk mixture little by little to combine together. Roll out the dough to the thickness of the cutter or your desired thickness and brush with egg mix.
Bake on 160-165c for 18-20 mins or until golden brown. Serve with clotted cream and strawberry jam and enjoy.