Tired of regular cream tea? This recipe places several tasty spins on a traditional scone and clotted cream combo.
Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.
For the scones, place the flour, salt and butter into a bowl. Rub the ingredients together with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
In a small bowl, whisk the eggs and buttermilk together until well combined. Slowly add to the flour mixture, mixing to combine. Add the Earl Grey tea leaves and mix to form a dough.
Turn the dough out onto a floured work surface and roll out to a thickness of 2cm/1in. Cut out scones using a 5cm/2in round cutter and place them on the prepared baking tray, spacing them out slightly.
Bake the scones for 10-12 minutes, or until the scones are golden-brown and cooked through. Set aside on a wire rack to cool.
For the amaretto clotted cream, mix all of the clotted cream ingredients together in a bowl until well combined.
Cut the scones in half, top one half with some of the cream and the other half with some blueberry jam. Sandwich together and serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.