However big or small, Afternoon Tea is always a celebratory occasion. Then, we like to have a top plate of sweet surprises, miniature bites of deliciousness you could say, which can be eaten with a dessert fork or simply popped in whole. We’ve been know to do both depending on our mood.

Ingredienti: ca. 15 focaccine

400 gr. "OO" flour

20 gr. baking powder

1/2 teaspoon salt

115 gr. unsalted butter, diced

80 gr. caster sugar

175 ml whole milk

1 egg, lightly beaten, to glaze

Icing sugar, for dusting

(optional: 50 gr. sultanas)

Chef tips:

STEP 1

Sift the flour, baking powder and salt into a bowl, then add the butter and rub it in with your fingertips until the mixture resembles fine crumbs.

STEP 2

Stir in the sugar, and if you are making Sultana Scones, add them too. Add the milk and mix to give a soft dough; do not over-mix or the scones will be heavy. Cover the bowl with cling film and leave to rest for 30 minutes.

STEP 3

On a lightly floured work surface, roll out the dough to about 1.5cm thick. Cut out rounds with a 5.5cm cutter, re-rolling the trimmings where necessary. Place the scones on a baking sheet lined with baking parchment. Brush with the beaten egg and leave to rest for another 30 minutes.

STEP 4

Place in an oven heated to 180° C and bake for 12-15 minutes, until well risen and golden brown. Transfer the scones to a wire rack to cool, and dust with icing sugar before serving.

TO SERVE

Clotted Cream and Strawberry Preserve is traditional. There is, however, always room for experimentation and for a sweet twist on a firm favourite. And again, cream first or jam first, it is up to you, we prefer cream first. And finally ... for your BTA Tea, just add bubbles for your perfect Afternoon High Tea.
 

And are always welcome on our plate scones with:

1) cucumber with Mint Cream Cheese

2) cured ham with English mustard