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Deconstructed Cream Tea

Make the perfect afternoon tea with this incredible recipe featuring strawberry and champagne compote and homemade scone fingers.


  • Extra flour for rolling

  • Egg wash for glazing

  • Clotted cream to Serve

  • Strawberry & Champagne Compote

  • 1kg Strawberries – washed & hulled

  • 1kg Jam Sugar

  • 25g butter

  • 150ml Champagne

  • Scone Fingers

  • 400g Bread Flour

  • 3 tsp Baking Powder

  • 75g Sugar

  • 75g Butter

  • 2 eggs - beaten

  • 250ml milk


  • 1.

    To make the strawberry compote.  Put the strawberries, sugar and lemon juice into a large pan and gently mix together.

  • 2.

    On a low heat warm the mixture until the sugar dissolves. Once the sugar has dissolved increase the heat and boil rapidly for 5 minutes. Remove the pan from the heat.

  • 3.

    Stir in the butter.

  • 4.

    Leave to cool for 15 minutes then stir in the champagne.

  • 5.

    Pour into sterilised jars.

  • 6.

    To make the scones pre heat the oven to 220c gas 7.

  • 7.

    Line a baking tray with parchment.

  • 8.

    Place the flour, baking powder and sugar into a bowl. Add the butter and rub in using your fingers to create a breadcrumb like mixture.

  • 9.

    Add the eggs and mix with a spoon. Gradually add the milk bringing everything together to form a soft dough.  You may not need all the milk.

  • 10.

    Sprinkle a good handful of flour onto a work surface. Tip the dough out onto it and sprinkle more flour on top. Use your hands to fold the dough in half, and then turn 90 degrees and repeat. Do this a few times until a smooth dough is formed. It the dough becomes sticky use extra flour to coat your hands but try not to overwork the dough.

  • 11.

    Sprinkle a little more flour onto the surface. Roll out the dough to 1.5cm thick and  into a rectangle approximately 22x25 cm. and  Trim the edges to neaten the rectangle.

  • 12.

    Roll a docker over the surface or prick all over with a fork. Score the dough to mark out finger size rectangles, 2 lines vertically and  8 horizontally to give 27 scone fingers.

  • 13.

    Brush the top with egg wash and bake for 15 -17 minutes until risen and golden.

  • 14.

    Once out of the oven cut through the scored lines to make the fingers. Leave to cool.

  • 15.

    Serve the finger with the strawberry compote and clotted cream.

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