Recipes for National Afternoon Tea Week
1 August 2019 / Food /
Time to slice your cucumber and butter your bread… National Afternoon Tea Week is almost upon us. To help you celebrate this Great British tradition, our Executive Pastry Chef, Ryan Thompson, lets you in on his secret, perfect recipes for baking the classic Scone (with a Grove twist) and Lemon Drizzle cake – both from this summer’s new Afternoon Tea menu.
So, bake up some fancies of your own, get your friends round and, fingers aloft, debate should it be jam first or the cream? And milk first or later, when it comes to pouring tea?Ryan insists on cream first, the Devonish way, but the Cornish would disagree… we leave it up to you.
Makes 8 (6cm)
- 500g strong flour
- 125g sugar
- 125g butter
- 25g baking powder
- 225g milk
- Roddas Clotted Cream
- Jam of your choice
- Combine all the dry ingredients and the butter together in a mixing bowl until the mixture resembles fine breadcrumbs
- Slowly add the cold milk and mix till combined
- Knead together then wrap in cling film and pop in the refrigerator
- Once the dough is firm roll out to 2cm thick and cut with a 6cm cutter
- Egg yolk the top of the scones and leave to rest at room temp for 30 minutes before egg washing once more
- Place into a pre heated oven at 160°C for 12 minutes
- Allow to cool and spread first with Roddas Clotted cream and jam of choice…. Spreading jam first is a definite no no!
Lemon Drizzle Cake
Makes 10 (550g cakes)
For the cake
- 9 lemons zested
- 1,750g sugar
- 25 eggs
- 10g salt
- 750g crème fraiche
- 1,350g soft flour
- 25g baking powder
- 500g (very) soft butter
- 75g Rum
- Melted butter
For the lemon syrup
- 1 litre stock syrup
- 250g water
- 200g lemon juice
Mix together and use.
For the water icing
- 250g icing sugar
- 70g lemon juice
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.
- Mix the lemon zest and sugar and leave over night.
- Sieve the flour and baking powder together twice.
- Following the order of the ingredients listed above, add the rest of the ingredients into the sugar.
- Pipe into the silpat mats 40g per cake.
- Pipe a little soft butter across the top of the cake before baking to help a crack to form on top.
- Bake and soak with lemon flavoured syrup after cooking.
If you’d rather leave the baking to the professionals – why not book to sample our afternoon tea in our historic lounges? Click here to book.