Afternoon tea is one of those gorgeous traditions straight out of an English manor or Royal Palace - and I should know!! There is something decadent yet relaxing about sitting back with a lovely cuppa in a special cup and saucer with friends or family and enjoying a civilised chat while enjoying a little treat. For older relatives, serving afternoon tea, is always a winner and you will accrue major brownie points (think Grandparents and Parents In Law!) The "spread" can be as simple or elaborate as you like. A proper High Tea usually incorporates some savoury bites like finger sandwiches and mini quiche, as well as a sweet petit four or little cake. But, the most loved part of any afternoon tea, in my royal opinion, are the scones! Everyone loves them! Lathered in sweet jam and fluffy clouds of cream or topped with a carefully cut square of softened butter you just can't go wrong!

Scones  in the Combi Steam are best done (my opinion only!) using Hot Air or your basic convection heat setting. This is the "dry"  oven function which is also great for shortbreads, blind baking short crust pastry, meringues & pavs and crunchy cookies. You can also get THE BEST crunchy roast potatoes if you use this setting for 10-20 mins at the end of your roast cooking (after you've removed the meat to rest). But as usual, I digress. These scones are super simple to cobble together and are a "healthier" adaptation of a Lemonade Scone recipe that has been in my recipe file for years. They just work and they taste heaven sent! Give them a go and delight in the warm smiles of approval that come your way....and if someone at the table ends up with cream on their nose then you will know you're job is done!

A more traditional way of making scones (or biscuits as our U.S. friends might call them) is to use butter and “rub” it into the flour. I just do these because they are simple and quick and very rarely fail - provided you don’t over mix or over knead.

If you have guests coming over feel free to de-stress and make them earlier in the day (or even the day before) then simply Regenerate at 150°C for 12 mins and serve.

Chin chin darlings!

(makes approx 12)

Ingredients:
3 cups SR flour
¼ tsp baking powder
1 cup mineral/soda water
2 tbs icing sugar
1 cup greek yoghurt
1 tbs vanilla extract

Method:

1. Select Hot Air/Convection. Set the temperature to 220°C. Allow to pre-heat.

2. Place the SR flour, baking powder and icing sugar into a large mixing bowl. Use a whisk to combine and remove any lumps. (this is cheat sifting but you could actually sift if you like)

3. In a jug combine yoghurt and vanilla and add to the dry mix. Pour in the mineral/soda water. Use a blunt (bread & butter) knife to stir and bring it together into a messy dough. Be gentle and kind to it.

4. Sprinkle some flour onto your bench and keep some nearby for your hands and cutter.

5. Tip the dough out and gently fold and press to knead until it feels smoothish. Use extra flour as needed on hands and bench and sprinkle on dough.

6. Very gently flatten into a thick piece (around  4cm thick) Use a scone cutter to cut scones dipping it in flour as you go to stop sticking. Place on a baking tray lined with baking paper.

7. Place in the bottom shelf of the oven and bake for 12-15 mins or until golden brown on top.

8. Remove and slide onto a cooling rack before serving warm with jam & cream, butter, honey or whatever takes your fancy! I love a few freshly sliced strawberries too!

Feel free to add some chopped dates, sultanas or other dried fruit if you like in Step 2.

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Anywho, here's to  the life of the civilised people!

Happy Combi Steaming!

Yours in the kitchen,

The CSQ. x