It feels like summer is flying by. I’ve been lucky enough to have some time to travel and am just getting back from the U.K. While I was there, I was able to have some of my favorite treats, including scones with clotted cream and jam. I just love sitting down to a nice cup of tea and some warm scones. Since I’ve been back, I’ve found myself missing this cream tea meal and as it’s not as popular in the U.S., I decided to make my own version, with a little hint of my favorite mouse.
Since I hadn’t made tea scones before, I turned to my favorite British baker, Mary Berry, for guidance. While travelling, I picked up one of her cookbooks (Fast Bakes: Easy Bakes in Minutes ), which is where this recipe comes from. I did alter it a bit, just because there are some differences in British and American kitchens and ingredients. I also broke out my kitchen scale as some of the measurements are listed by weight. It does make baking a bit faster and more precise, so if you don’t have one, I do recommend getting one.
To add a bit of Disney magic to my scones, I used a small Mickey Mouse cookie cutter instead of a standard round one. This did make the scones a little smaller than typical tea scones, but still just as delicious. To complete your scones, I highly recommend covering them in both clotted cream and jam. It can be a bit hard to find clotted cream in the U.S. — After searching a few different stores I was able to find it, but it’s also available on Amazon.
Pour a nice cup of tea and enjoy!
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Mickey's Tea Scones
Bring a bit of Mickey to your afternoon tea!
Ingredients
Ingredients
- 225 g all-purpose flour
- 4 tsp. baking powder
- 2 oz unsalted butter
- 25 g granulated sugar
- 1 large egg
- 4 oz milk
Instructions
Instructions
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Preheat oven to 425 F and prepare baking sheet by lightly greasing or covering with parchment paper.
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Combine flour and baking powder in a medium size bowl. Add butter and rub together until the mixture resembles fine breadcrumbs. Stir in the sugar.
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Whisk egg and milk together in a separate bowl. Stir most of the egg mixture into the flour, reserving about 1 tablespoon. Mix to a soft dough. It's okay if the dough is a bit crumbly.
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Turn dough onto a lightly floured surface, lightly knead and then roll out to ½ inch thickness.
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Using a Mickey Mouse cookie cutter, cut out scones and place on prepared baking sheet.
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Brush the tops of the scones with the reserved egg mixture. Bake for 7-10 minutes or until scones are a pale golden brown.
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Cool scones on a wire rack. Serve with clotted cream and jam.
Recipe Notes
Adapted from Mary Berry’s Classic Special Scones in Fast Cakes: Easy Bakes in Minutes