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Time to raise the age-old debate of jam or cream first; National Afternoon Tea Week is upon us. To help you celebrate this Great British tradition, our Executive Pastry Chef, Ryan Thompson, shares his recipes for baking classic scones and family-favourite, lemon drizzle cake.


Scones recipe from The Grove hotel


Makes 8 (6cm)


  1. Combine all the dry ingredients and the butter together in a mixing bowl until the mixture resembles fine breadcrumbs.
  2. Slowly add the cold milk and mix till combined.
  3. Knead together then wrap in cling film and pop in the refrigerator.
  4. Once the dough is firm roll out to 2cm thick and cut with a 6cm cutter.
  5. Egg yolk the top of the scones and leave to rest at room temp for 30 minutes before egg washing once more.
  6. Place into a pre heated oven at 160°C for 12 minutes.
  7. Allow to cool and spread with Clotted cream and jam of choice…. we’ll let you decide which goes first!

Lemon Drizzle Cake

Lemon Drizzle recipe from The Grove Hotel



For the cake

For the lemon syrup

Mix together and use.

For the water icing

To ensure a crust forms, mix the lemon juice into icing sugar and heat the icing until warm. You may need a little extra juice or sugar to adjust the consistency of the icing.


  1. Mix the lemon zest and sugar and leave over night.
  2. Sieve the flour and baking powder together twice.
  3. Following the order of the ingredients listed above, add the rest of the ingredients into the sugar.
  4. Pipe into the silpat mats 40g per cake.
  5. Pipe a little soft butter across the top of the cake before baking to help a crack to form on top.
  6. Bake and soak with lemon flavoured syrup after cooking.

Afternoon Tea at The Grove returns in September.

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