Five O'Clock Tea
Classic English Scones
After six months of dreaming, planning and hoping, I finally experienced afternoon tea at one of London's most iconic locations – Fortnum & Mason's flagship store in Piccadilly. From reservations falling through to missed opportunities, it felt like fate had finally smiled upon us. By some stroke of luck, my friend and I found ourselves on a tour and needed somewhere to have lunch. It all aligned perfectly: a sought-after table, a classic afternoon tea stand with finger sandwiches, fluffy scones with jam and clotted cream, and a choice of sweet desserts or savoury canapes, all accompanied by a unique selection of teas and a glass of champagne. On the bottom tier of the stand were delicate finger sandwiches – thin strips of soft bread with fillings such as ham and cheese, cucumber with a creamy chive spread and coronation chicken. Each tiny sandwich was surprisingly satisfying. The next level held scones. I was feeling quite full, but scones are perhaps the most enchanting English pastry, usually served with jam and clotted cream or occasionally with onion chutney and cream cheese for a savoury twist. I have a soft spot for scones, and so searched for a recipe to try at home. On the top tier was an array of sweet desserts or savoury treats, depending on your chosen menu. It's impossible to devour everything, but you're here for a celebration and a touch of ceremony, so you sample a bit of everything and savour the moment. It's worth noting that the F&M store boasts over 300 years of history and offers the most spectacular food hampers, which make a classy gift. The store and the afternoon tea are a bit on the pricey side, but the experience is truly magical – from the clinking saucers to the genuine smiles of the waiting staff, and not forgetting the beauty and taste of the food! I highly recommend a visit.
Ingredients
- 500 g flour, plus some for dusting
- 1½ tbsp baking powder
- ½ tsp salt
- 125 g unsalted butter
- 100 g caster sugar
- 180 g whole milk
- 75 g raisins (optional)
- 1 egg yolk for brushing
- Jam and clotted cream for serving
Method
- 1Sift the flour and baking powder into a large bowl. Add the salt and cubed butter. Rub the mixture between your fingers until it resembles bread crumbs. Add the sugar and combine. Make a well in the centre and pour in the milk, then, if desired, add raisins. Quickly mix with a table knife until you reach a smooth consistency.
- 2Preheat the oven to 200°C/180°C fan. Dust the work surface with flour and place the dough onto it. Lightly dust a rolling pin with flour and roll the dough out to a thickness of about 3 cm. Dust the edge of a 6cm-diameter glass with flour and cut out 16 circles. Line a baking tray with baking paper and place the dough circles onto it. Brush each one with beaten egg yolk.
- 3Bake in the oven for 12 minutes until the scones have risen and turned golden brown on all sides. Once ready, transfer them to a wire rack and leave them to cool for 5 minutes, then slice in half and serve with jam and clotted cream.
