Easter Tea Party

Having an Easter Tea Party, try these scrumptious scones with any of our teas.





450g self-raising flour, plus extra to dust

100g butter, chilled and cubed

50g caster sugar

100g sultanas

200ml low fat milk

3 eggs

To Serve

Clotted Cream



  1. Preheat oven to 220°C (200°C fan) mark 7. Lightly flour a large baking tray.
  2. In a food processor, whiz the flour, butter and sugar until the mixture resembles fine breadcrumbs. Tip into a bowl and stir in the sultanas.
  3. In a large jug whisk the milk with 2 of the eggs, then stir into the dry ingredients using a blunt-ended cutlery knife to make a soft dough.
  4. Turn the mixture on to a floured surface, bring together and pat down until 2.5cm (1in) thick. Cut out rounds with a 5cm (2in) fluted cutter and transfer to the floured baking tray. Beat the remaining egg and brush a little over the tops of the scones.
  5. Bake in the oven for 10-12min until golden brown and risen. Cool on a wire rack before serving with cream and jam.