The Glasshouse
Time to raise the age-old debate of jam or cream first; National Afternoon Tea Week is upon us. To help you celebrate this Great British tradition, our Executive Pastry Chef, Ryan Thompson, shares his recipes for baking classic scones and family-favourite, lemon drizzle cake.
Scones
Ingredients
Makes 8 (6cm)
- 500g strong flour
- 125g sugar
- 125g butter
- 25g baking powder
- 225g milk
- Roddas Clotted Cream
- Jam of your choice
Method
- Combine all the dry ingredients and the butter together in a mixing bowl until the mixture resembles fine breadcrumbs.
- Slowly add the cold milk and mix till combined.
- Knead together then wrap in cling film and pop in the refrigerator.
- Once the dough is firm roll out to 2cm thick and cut with a 6cm cutter.
- Egg yolk the top of the scones and leave to rest at room temp for 30 minutes before egg washing once more.
- Place into a pre heated oven at 160°C for 12 minutes.
- Allow to cool and spread with Clotted cream and jam of choice…. we’ll let you decide which goes first!
Lemon Drizzle Cake
Ingredients
For the cake
- 2 lemons zested
- 350g sugar
- 5 eggs
- 2g salt
- 150g crème fraiche
- 270g soft flour
- 5g baking powder
- 100g (very) soft butter
- 15g Rum
- Melted butter
For the lemon syrup
- 200ml stock syrup
- 50g water
- 40g lemon juice
Mix together and use.
For the water icing
- 50g icing sugar
- 15g lemon juice
To ensure a crust forms, mix the lemon juice into icing sugar and heat the icing until warm. You may need a little extra juice or sugar to adjust the consistency of the icing.
Method
- Mix the lemon zest and sugar and leave over night.
- Sieve the flour and baking powder together twice.
- Following the order of the ingredients listed above, add the rest of the ingredients into the sugar.
- Pipe into the silpat mats 40g per cake.
- Pipe a little soft butter across the top of the cake before baking to help a crack to form on top.
- Bake and soak with lemon flavoured syrup after cooking.
Afternoon Tea at The Grove returns in September.
