International Scone Week 2014 – Afternoon Tea Scones
The Complete Book
The Complete Book
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  • These are small scones and baked with a slightly raised dome. They have a lovely light crumb and are delicious with strawberry jam and lightly whipped cream.
  • Afternoon Tea Scones
  • from Mrs Beeton’s Family Cookery book
  • Ingredients
  • 125 g flour
  • 30 g butter
  • 1 tbsp castor sugar
  • ½ tsp cream of tartar
  • ¼ tsp bicarbonate of soda
  • 1 egg lightly beaten
  • ±30ml cold water
  • Method
  • Preheat the oven to 220°C.
  • In a bowl, lightly rub the butter into the flour.
  • Add the remaining dry ingredients.
  • Stir in the egg and water to form a soft dough.
  • Gently pat the dough out on a floured surface to approximately ¼ inch thick and cut out 8 small rounds.
  • Bake for 10 minutes.



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