Cream Tea: Scones, Apple Compote and Clotted Cream

£30.00

Indulge in an autumnal take on a traditional English cream tea at home with freshly baked scones, freshly made apple compote and Rodda's Clotted Cream.

This kit makes 8 scones, plenty of apple compote, and includes a 226g pack of Rodda's Clotted Cream.

Difficulty Level: Easy

W H A T ' S I N T H E B O X ?

ALL INGREDIENTS (allergens in bold, full information here)

Strong White Wheat Flour
Cacklebean Arlington White Eggs
82% Fat French Butter
Whole Milk
Rodda's Clotted Cream
Bramley and Granny Smith Apples
Caster Sugar
Sultanas
Baking Powder
4 Twinings Tea Bags (English Breakfast and Earl Grey)

HANDY EQUIPMENT

5cm Round Pastry Cutter
Dough Scraper
Pastry Brush
Baking Parchment

D O I N E E D A N Y T H I N G E L S E ?

You will also need a mixing bowl, wooden spoon, baking tray, medium saucepan, small knife, peeler and your oven (to bake the scones) and stove (to cook the compote).

A rolling pin is helpful.

H O W L O N G W I L L I T T A K E ?

Preparation 45 mins + Baking 15 mins = Total: 1hr

T U T O R I A L

Bake-a-long with our Cream Tea tutorial here

S T O R A G E

THE BAKING BOX - This baking kit has a 5 day shelf life due to fresh ingredients. Store chilled ingredients and apples in the fridge; use within 5 days. However, dry ingredients should be stored in a cool, dry place and must be used within 8 weeks.

THE COMPOTE - Cover and refrigerate, use within one week.

THE SCONES - Keep for up to four days in an air-tight container, stored in a cool, dry place. The scones can be frozen once baked, and should be eaten within one month. To re-heat from frozen, bake for 10 mins at 180°C in a pre-heated oven.