Small Batch Cream Tea Scones

Small Batch Cream Tea Scones is by Royal Appointment, as I found the recipe for these fluffy scones in a fabulous little book called Royal Teas – Seasonal Recipes from Buckingham Palace.

RECIPE AT THE END OF THIS POST

Buckingham Palace Garden Party Scones Recipe

Today’s recipe for Small Batch Cream Tea Scones is by Royal Appointment, as I found the recipe for these fluffy scones in a fabulous little book called Royal Teas – Seasonal Recipes from Buckingham Palace. 

The book is written by Mark Flanagan, the Royal Chef, and shares an insight into the royal kitchen’s repertoire of tea-time treats.

Recipes and clear instruction in this book, will guide you through making pastries and savouries, biscuits, scones and show-stopping cakes, from a springtime picnic to a festive Christmas tea, all with the royal touch.

There is no more quintessentially British tradition than afternoon tea, and nowhere is that tradition taken more seriously than at Buckingham Palace, where 30,000 afternoon teas are served every year at the summer garden parties, including the recipe today for Small Batch Cream Tea Scones.

In the book, the recipe makes 8 to 10 scones, but, as there was just the two of us at home, and scones can go stale very quickly, I adapted the recipe to make a small batch of 4 scones, perfect for an indulgent afternoon cream tea, and no need to overload the already full freezer with scones you don’t eat.

I am a dried fruit scone lover normally, and my usual recipe is from my trusty vintage Be-Ro cookbook. However, I loved the look of these rich egg yolk-glazed plain scones. Plus, plain scones have the benefit of being perfect as the vehicle for clotted cream and jam too.

By all means double the recipe if you want a full batch of scones; but, if like me, your family unit is often just two people, this Small Batch Cream Tea Scones recipe is just the job for cream tea scoffing à deux!

Serve with Cornish clotted cream and strawberry jam, with sliced strawberries for that extra indulgence. You CAN butter the scones first, before adding the jam and cream, but I find that freshly made scones really don’t need any butter.

If you DO make a full batch, any leftover scones CAN be popped into the freezer for future scone scoffing delectation.

Baking Tips for Small Batch Cream Tea Scones

• Dip your scone cutter into some flour before cutting out your scones.
• Do not twist the cutter as you cut the scones out.
• If you invert the cut scones when you place them on the baking tray, they will rise more evenly during baking.
• Be careful when you brush the scones with the egg yolk glaze, that you only brush the tops, and not the sides of the scones, this will stop them rising.
• Add 25g of dried fruit if you want fruit scones. Add it in step 4, before adding the egg and buttermilk.

More Sweet SCONE Recipes

• Fresh Blueberry Scones Recipe
• Old-Fashioned Rose Lemonade Scones Recipe
• An Afternoon Tea with Buttermilk Scones
• Victoria Scones for a Jubilee Tea

• 

• 

• 

• 

Pin me for Later Baking

More Strawberry Recipes

• Eton Mess with Strawberries and Elderflower Cream
• Strawberry & Elderflower Cake and Tart Topping
• Swedish Midsummer Cake with Berries and Cream
• Strawberry & Clotted Cream Ice Cream Pavlovas

• 

• 

• 

• 

Printable Recipe for Small Batch Cream Tea Scones