Spaghetti & meatballs, peanut butter & jelly, tea & scones... some things just make sense together! And when you have neighbours like ours, there really is no reason to not have a constant supply to hand to go along with our extensive tea range.
In honour of August's Afternoon Tea Week (yes, it's a thing!), we paired up with our neighbour Sara of Hen Corner - a Brentford based wizard when it comes to baking, bee keeping, and of course raising hens. teapig Andy joined Sara for a chat on Facebook live to discuss the history of afternoon tea, tea pairings, and learn how to make the most perfect scones. You can find the recording on our Facebook page just here but for the impatient of you, you can find the recipe below. Enjoy!
- 225g self-raising flour, plus extra for dusting
- 1⁄2 tsp baking powder pinch of salt
- 40g cold butter, cubed
- 25g caster sugar
- 125ml milk
- clotted cream & jam to serve
- Preheat the oven to 200C
- In a bowl, rub together the flour, salt, baking powder and butter until well combined, stir through the caster sugar.
- Pour in the milk and combine the mixture gently with a fork bringing together as a dough.
- Turn out onto a floured surface and push together lightly.
- Roll out to 3cm thick and using round cutters cut individual scones without twisting the cutter.
- Place on a baking sheet, rerolling the trimmings for extra scones.
- Bake in the oven for 12 minutes, cool on a wire rack, and prepare for arguments about whether it's jam or cream first...!
We'd love to see your final results - and which teas you pick to pair them with! Share your bakes with us on social @teapigshk