Perfect Quick & Easy Scones Recipe for Afternoon Tea

If you are looking for something quick and easy for afternoon tea, look no further, we suggest you make proper English scones. Traditionally scone recipes are handed down through the generations (as this one is from Chateau Rouge founder Sean's Mum) from a great auntie or nana somewhere as one of their "best" and most-treasured recipes.

Quick history: you may think that scones were always the same and the 'traditional scone has well always been that but did you know the modern day scone only came into existence with the commercialisation of baking powder and invention of the home oven; before then scones were made using oats on a griddle and were the size of a small plate.

What we love about scones is that they are super easy to make and you probably already have the ingredients you need (great for last minute baking), contains much less sugar than any other tea time cake treat and the best part is you can eat them in so many different ways!

Makes 8-10 medium size scones

Ingredients:

225g self-raising flour

a pinch of salt (not needed if already have salted butter)

2tsp baking powder (can leave out if using self-raising flour)

50g cold butter, cut into cubes (easier to mix with flour!)

25g caster sugar

120ml milk, plus extra for brushing

* All these ingredients are readily available as organic, so you can feel a little less guilty about your tea time treats and OK giving them to your children!

For a difference:

Add sultanas for a more traditional twist. These are delicious for a packed lunch or for a summer picnic!

for a more traditional twist. These are delicious for a packed lunch or for a summer picnic! Add grated cheddar cheese into the batter for a quick an easy savoury scone. Serve with extra cheese, cucumber and tomato

Method:

Preheat your oven to 200ºC. Mix your flour with the baking powder and pinch of salt. If you use self-raising flour, you can leave out the baking powder, but we like to still add for extra fluffiness. Add in the butter cubes and slowly mix it into the flour using your hands. Mix through until you get a slightly more crumbly, but still floury consistency. Next, whisk the egg and milk together. Gradually mix this into your butter and flour mixture using a knife or a pastry blender. Make sure you don't mix this too much! Prep a smooth work surface with a light dusting of flour and pat the scone dough to a thickness of about 2-3 cm, again making sure not to overwork the dough. Cut out even shapes using a cookie cutter or the floured rim of a cup or glass. Place these on a greased tray or even. Lightly brush your scones with a bit of milk using a pastry brush, put them into the oven and leave to bake for 20 minutes or until golden brown.

Serve with fresh clotted cream and organic fruit jam. Or if you made savoury scones why not try cream cheese, chives and salmon.