Traditional Cream Tea Scones
With June just around the corner, it is definitely time to start planning a right royal spread for your Diamond Jubilee party.
With a little help from SPLENDA® Sugar Alternative, you can create tasty British sweet treats without all the calories of sugar.
Our Red Tea and Cinnamon Fruit Punch can be served hot or cold and is the perfect way to make a cup of tea fruity and refreshing on a hot summer’s day and what better accompaniment than our delicate, light and deliciously sweet Traditional Cream Tea Scones? Together they make an impeccable combination and will ensure that you toast the Queen’s Diamond Jubilee in a truly traditional style.
Traditional Cream Tea Scones
Serves: 8
Preparation time: 15 minutes
Cooking time: 12 minutes
Ingredients
250g/8oz Self-raising flour
50g/1¾oz Low fat spread
5g SPLENDA® Granulated
75g/3oz Sultanas
120ml/4fl.oz Semi-skimmed milk
Method
- Sift the flour into a mixing bowl and rub in the low fat spread until the mixture resembles bread crumbs.
- Stir in the SPLENDA® Granulated and sultanas then add the milk and mix to a soft dough.
- Turn onto a floured surface, knead lightly and roll out to a thickness of 2cm/ ¾ inch.
- Cut into 5cm/2inch rounds with a fluted cutter, place on a floured baking sheet and brush with milk to glaze.
- Bake in a pre-heated hot oven at 220C/425F for 12 minutes then remove and transfer to a wire rack to cool.
Red Tea & Cinnamon Fruit Punch – served hot or cold
Makes: 950ml / 1½ Pints
Serves: 2
Ingredients
2 Redbush tea bags
3tsp SPLENDA® Granulated
6 Cloves
1 Cinnamon stick
600ml/1pt Boiling water
300ml/½pt Pomegranate juice
To decorate
1 Plum, stoned and sliced
1 Lemon wedge
Method
Put the teabags, SPLENDA® Granulated, cloves and cinnamon stick into a large heat proof jug and pour over the boiling water
Leave to infuse until cold
Strain the tea into a serving jug and pour in the pomegranate juice
Decorate with sliced plum and lemon wedge