The culinary wizard behind Eat Little Bird, Thanh, has let us in on her secret to perfect scones, which can be ready in a ...

Spread the jam on the circle leaving a small 1/2 inch without jam on the outer edge. Carefully place the other circle on top of the jam and pinch the edges closed. Using a sharp knife or pizza ...

Homemade scones served up with lashings of clotted cream and jam are fitting for National Tea Day, yet some might be daunted by the process of making them. Sitting delightfully on the fence ...

A batch of plain scones can be knocked up from scratch in around half an hour, using this simple recipe. Because everyone feels better after a delicious cream tea. Preheat the oven to 220C/425F/Gas 7.

Repeat with almond paste (and jam, if using) 3 times. Cut dough in half, then in quarters, to make 8 scones. Brush scones with reserved cream. Sprinkle with sugar, if using. Transfer scones to a ...

Spoon into a small heatproof bowl and leave to cool a little. Arrange the scones on a serving plate with the jam and cream, decorated with a little lime zest.

Bake the scones in the oven for 10 to 15 minutes until they turn golden on top. Once they’re ready to come out of the oven, serve your delicious warm scones with a dollop of cream and jam.

Sit back on a cushion-strewn antique-kilim banquette as you tuck into finger sandwiches, scones with jam and cream, and an assortment of mini-pastries, alongside your choice of tea. Add a glass of ...

Sitting down to discuss the case at The Ten Mile Kitchen, DI Tremayne ordered scones. As the two men began to discuss the case, DS Williams and DS Foster began a fierce battle with the jam and cream ...