Classic Scones with Clotted Cream & Wild Rose Petal Jam

I absolutely love afternoon tea. When we were younger every now and then as a special treat on a Sunday, mum would make us a full Afternoon tea (or High Tea as it can also be called). We would literally walk into the kitchen and the table would be covered with freshly made, still warm scones, our favourite sandwiches cut up into perfect little triangles or fingers, a classic Victoria sponge (or sometimes a chocolate cake), lemon bars or tiffin cake and sometimes a quiche or other savoury treat. Since Mother's Day is approaching in the UK (April 3^rd) I have decided over the next couple of weeks to make some recipes that when put together will make the perfect afternoon tea- an ideal treat for your mum on Mother's Day!

On top of that I recently received an email from Foodbuzz who are partnering with Electrolux and Kelly Ripa to raise money for the Ovarian Cancer Research Fund by hosting a Top 9 Takeover Tea Party. For every post created with a Tea Party theme, Foodbuzz with donate $50! Yes $50! But there's more!! You too can help raise money for such a good cause. By going to the Electrolux website you can pick the perfect outfit to wear to Kelly Ripa's Tea Party For A Cause. For every outfit picked Electrolux with donate $1 to the Ovarian Cancer Research Fund. It's for such a good cause so take a moment, pick a fun outfit and help raise some money!

So with two great reasons to post some Afternoon tea/ Tea party recipes, what better recipe to start with than my classic fruit scones! I have used Wild Rose Jam as I have been desperate to use it for a while, but you could easily stick to traditional strawberry or raspberry jam – whatever is your preference. The important thing is to try and eat these while they are still a little warm, with of course, a nice pot of tea!

Classic Scones with Clotted Cream & Wild Rose Petal Jam

Makes roughly 10 scones

225g/ 8oz self-raising flour

2 tsp baking powder

55g/ 2oz unsalted butter

30g/ 1oz fine granulated sugar (caster)

1 egg

Milk

Preheat the oven to 220C/ 425F/ GM 7. Line a baking tray with parchment paper and set aside.

Sieve the flour and the baking powder into a large bowl, then add the butter in small pieces and rub into the flour with your fingers, until the mixture looks like fine breadcrumbs. Add the sugar and stir well. Beat the egg in a jug and add enough milk so that it comes to 150ml/ 5fl oz. Add the egg and milk mixture a little at a time to the flour mix as you may not need it all and mix it so that it is nice and soft. Turn out on to a lightly floured work surface and continue to knead lightly until it is smooth and not sticky.

Roll out to approximately 2cm (3/4 inch) thick and then using a round cutter approximately 5cm/ 2inches in diameter cut out the scones and place on the lined baking tray. Using any leftover milk and egg mix, brush the top of each scone. If you don’t have any egg mix left simple use a little milk. Bake in the oven for 10-12 minutes until they are nice and golden on top.

Remove from the oven and leave to cool slightly on a wire rack.

Eat while still warm topped with a good spoonful of clotted cream and jam (or if you prefer butter and jam) and a good cup of tea!