There’s something about a traditional cream tea that grabs our attention. We can easily spot a tearoom in a new town, or smell a baked scone from a fair distance. The sight of delicate china cups and a teapot gliding past on a tray is enough to have us drooling. Between 3pm and 5pm, even though we’ve recently had lunch and will need to think about cooking dinner soon, afternoon tea beckons as though it’s always been part of us. You’ll find them on menus in small villages and at the coast, in museum cafés and you’ll probably be offered one in that cutesy B&B in the Cotswolds. And who can refuse tea brewed in a pot and a fresh, warm scone? Sounds divine, I could quite happily enjoy that combo every day.
Unfortunately, the buttery mixture and creamy, sugar-laden toppings turn our beloved cream tea into something of a taboo. There’s no way we can ever give up this very British tradition, though. As usual, the best way to have your cake and eat it is with a spot of home baking. My scone recipe omits sugar completely, replaces half of the butter with coconut oil – a delicious ‘good fat’ alternative – and the results are more than adequate by themselves, or with a healthier spreadable topping. What’s more, you can use gluten free flour and dairy free butter with equally tasty results! Pair these wonderfully moist and perfectly soft scones with homemade honey marmalade, raw almond butter, a summer berry reduction, or just simple sliced fruit – honestly, you won’t miss the cream. Let your tea brew, find a spot in the sun and breathe in that familiar smell of an afternoon treat, without the unnecessary trimmings.
Unfortunately, the buttery mixture and creamy, sugar-laden toppings turn our beloved cream tea into something of a taboo. There’s no way we can ever give up this very British tradition, though. As usual, the best way to have your cake and eat it is with a spot of home baking. My scone recipe omits sugar completely, replaces half of the butter with coconut oil – a delicious ‘good fat’ alternative – and the results are more than adequate by themselves, or with a healthier spreadable topping. What’s more, you can use gluten free flour and dairy free butter with equally tasty results! Pair these wonderfully moist and perfectly soft scones with homemade honey marmalade, raw almond butter, a summer berry reduction, or just simple sliced fruit – honestly, you won’t miss the cream. Let your tea brew, find a spot in the sun and breathe in that familiar smell of an afternoon treat, without the unnecessary trimmings.
HEALTHIER SCONE RECIPE
INGREDIENTS
20g cold butter
20g cold, set coconut oil
225g self-raising flour
115ml milk
20g cold, set coconut oil
225g self-raising flour
115ml milk
METHOD
- Preheat the oven to 210°c and line a tray with baking paper
- Using your fingertips, rub the butter, coconut oil and flour into a light crumb
- Slowly add the milk whilst using a spatula to mix the ingredients together
- Continue to mix in the milk until a soft dough begins to form
- Gently knead the dough with your hands for a few minutes
- Separate the dough into 4, 6 or 8 pieces, depending on your scone size preference
- Form each segment of dough into a scone shape and place onto the lined baking tray
- Dust the scones with a little flour and bake for 10 – 15 minutes, depending on the size, until they are slightly golden
- Remove the scones from the oven and enjoy warm or cold
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