Afternoon Tea Cake Recipe – National Trust Scones

I was given the recipe by the cook at Biddulph Grange Gardens and as it was for 48 scones, therefore, reduced the quantities to around 12 large ones. I really like these as they are short and crispy (not doughy at all) and can be made with or without fruit. You can easily use mixed fruit and a little mixed spice if you fancy something slightly different. Another option is to add sour cherries, blueberries or cranberries (all dried). I expect you can decide which fruit you like and replace the sultanas with them. One of my favourite is the version using sour dried cherries as they taste lovely but the cherries are not so easy to find in the UK.

I always make the scones on the day I want to eat them as they are not quite as nice the following day but if you lightly toast them, they will be delicious.

You can serve them with clotted cream and jam or with whipped cream and jam or simply with some butter!  This will makes 12 (I used 5cm round cutter) or 28 smaller sized scones.

Ingredients

675g Self Raising Flour
170g butter
125g sugar
125g sultanas
2 eggs
250ml milk

Method

Place flour and butter in a bowl + sugar mix until it resembles bread crumbs (using a paddle attachment on speed 1)

Change to a dough hook and add the sultanas (speed 1) and mix the eggs with ¾ of the milk (mix on number 1), continue to add the milk (slowly) until the mixture comes together and forms dough (I have found that I normally use all the milk but I so it in stages to ensure the dough is not too wet)

Place the dough on a floured board and roll out and cut with a 7cm cutter (or any size you want, I needed a lot of smaller scones so I used a 5cm cutter)

Brush to top with milk and bake at 180C for 10 to 15 minutes.

By : Brigitte Kershaw

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