Sunday was Father’s Day and I wracked my brain for ages trying to figure out what to do for my Dad. I decided a store bought gift just wasn’t going to cut it and I decided to indulge one of my Dad’s favourite things – afternoon cream tea.
If you’re not familiar with cream tea’s they’re simply scones served with clotted cream, jam and a pot of tea. I always put jam on first and then cream, I don’t know if thats the ‘correct’ way to do it but it works for me!
I created these cute Father’s Day printables for your own tea party, they include Dad themed bunting, flags, cupcake toppers and teabag labels. You can download them from the link below just cut them out and get baking!
The card pictured in the photo there comes from the lovely Konnie Kapow, its so cute. If you’d like to make some scones like mine I’ve included the recipe here, I have a few ‘tricks’ from making scones. This recipe makes two large scone cakes, I don’t like to cut mine into rounds. They’re quite rich and dense so you could half this recipe to create just the one.
350 grams self-raising flour
1 tsp baking powder
85 grams cold butter
4 tbsp brown sugar
150g natural yogurt
4 tbsp milk
A few drops white vinegar
1 tsp vanilla extract
1. Prepare a baking sheet and heat your oven to 200 degrees.
2. Measure out the self raising flour and baking powder into a large bowl.
3. Add the cold butter and chop it into chunks with a knife, carefully rub together the butter and flour mixture until it resembles fine breadcrumbs.
4. Mix in the golden sugar
5. In a separate small bowl add in the natural yogurt, milk and add a few drops of white vinegar. You should see it start to curdle, add the vanilla extract.
6. Add the dairy mixture in with the flour mixture until it binds together, use your hands to form it into a lump of dough. If it’s not coming together add small amounts of milk.
7. Once you’ve formed your dough ball cut it in half so you have two balls. Place one on the baking sheet and flatten it gently with your hands to create a round thick frisbee shape. You can score lines to the top of it to mark where to cut the scone once its cooked with the back of a butter knife.
8. Do this for the second dough ball and put them both in the oven. It should take about 12-13 minutes to cook or until they go golden brown. They’re best eaten on the day they’re made.