Here’s how to make fruit scones in the best possible way by Andrew Gravett, The Executive Pastry at The Langham London. The Langham London was the first hotel to serve afternoon tea, so they ...

A sweet afternoon snack doesn't get more British than a fruit scone loaded with cream and jam. While there's no shortage of recipes for this afternoon tea staple, they don't get much easier than ...

Sprinkle in the dried fruit, pour in the beaten egg ... split and spread with butter. Scones do not keep well so are best eaten on the day they're made. Any left over, however, will freeze ...

A classic British tea-time treat, these gluten-free scones are best eaten on the day you make them. Don’t forget the jam and clotted cream. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking ...

But light, fluffy scones – best known as an afternoon tea staple ... from berries and dried fruit to savoury cheese and herbs. There really are no rules – especially not when it comes ...

Preheat oven to 350 degrees. In a medium bowl, add the flour, salt and butter. Incorporate the butter into the flour with ...