Executive Chef at Coworth Park Adam Smith shares his special scone and egg and cress finger sandwich recipes so you can recreate your own tea party with the family at home.
A British tradition
A classic tradition and a well-loved custom, no afternoon tea is complete without gorgeously fluffy scones and finger sandwiches. Creating your own afternoon tea at home is the perfect way to mark a special occasion or simply while away an afternoon.
Easy to bake
Most ingredients included are items you’ll likely already have in the cupboard, so they are also really easy items to make. I’m confident that once you’ve tried this recipe it will be one you come back to time and again. Just add a pot of tea!
Scones are a British staple, they’re relatively easy to make and never better than when fresh from the oven. Whether you put your jam or your cream first just make sure there is plenty of both!
525g Plain Flour
25g Baking powder
1 Green apple
1 egg (to make egg wash use one egg and 1tbsp cold water)
Mix cold butter, sugar, flour and baking powder until rubbed in (approx. 8 minutes)
Add 90% butter milk and mix for further 8 minutes, check and see if last 10% is needed
Add in the raisins and grate the apple into the mix and combine
Roll the dough to 4cm thick, then fold the dough back onto its self , flip it upside down and roll again to 4cm high
Stamp out the scones with a 50mm round cutter, brush with the egg wash
Place these onto a greased baking tray and leave to prove? for 20-30 min
Cook @ 200°C for 15 minutes, then serve straight away with clotted cream and any flavour jam you have. I’ll let you decide which should go first!
Adam’s Egg and Cress sandwiches
Egg and cress sandwiches are one of the country’s most traditional and beloved accompaniments to afternoon tea. They are as classic and simple as they come, but done well they are fantastic! Being vegetarian friendly they are a real crowd pleaser and perfect for both adults and kids.
8 slices of your preferred bread
8 free range eggs
2 tbsp mayonnaise
1 small banana shallot
Salt and pepper
Place the eggs into a suitable sized sauce pan and cover in cold water, make sure the eggs are flat on the bottom and not stacked
Place onto a high heat and bring to the boil as quick as you can and cook for 8min
Remove the eggs and place into ice cold water
Once cold, peel the shell and rinse the eggs
I find the best way is to chop the eggs with a knife, as it gives a better texture rather than grating
Peel and finely dice the shallot
Add the shallot to the chopped egg, along with the mayonnaise
Season generously with salt and pepper
Butter your preferred bread, I personally love a nice seeded bread for this
Generously spread on the egg mixture and cover with the washed and picked watercress to taste (I like loads)
Cut into triangles or rectangles (whichever you prefer) and enjoy!
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