I know it has been a while - I am now back with Afternoon Tea part two from Sarah Thomas. Mum of two, CEO of Clockface beauty and baker extraordinaire! I love Sarah's instagram full of bakes, fashion and behind the scenes of family life. I also love Sarah's blog as it resonates with a lot of what I am interested in, and I thought you may like a read too! So when I asked Sarah to be a guest on the blog she was so helpful and kindly put together some fabulous ideas for afternoon tea. A great way to get children and adults together, perfect for the garden or indoor entertaining.
Hope you love this as much as I did. A fabulous way to spend the not-so sunny days baking.
- Heat your oven to 220 degrees, line a large baking tray.
- Using a food processer (I use a Magimix, but you can use any and I guarantee they come out perfect every time with absolute minimal effort!) combine the flour, salt, baking powder butter and sugar, pulse until a fine crumb is formed.
- In a jug combine the milk, yoghurt, and vanilla extract.
- Pour the milk mixture into the food processor slowly, pulsing each time until a dough is formed.
- Turn out on to a floured surface and work with your hands a little, add more flour on to the surface if it is too sticky.
- Roll out until about 3-4 cm thick, then use a 5cm cutter to press out your scones.
- Pop on to the baking tray and brush the tops with the beaten egg.
- Bake for 10 mins until they are risen and golden brown on top.
- Remove from oven and cool on a wire rack.
- Whilst they are cooling make the blueberry compote
- Combine all the ingredients for the compote in a saucepan, cook on a low heat for 15-20 minutes stirring every so often. Remove from the heat and allow to cool before serving (note, this can be made in advance and left in the fridge)
- To assemble, slice the scones in half, add a dollop of the clotted cream to one half, top with the blueberry compote and pop the top back on.
- This should be displayed on the very top of the cake stand if you are using one.
- Line a muffin tin with 12 cupcake cases and preheat the oven to 180 degrees fan.
- Beat together your unsalted butter and sugars until light and fluffy. Add in the eggs and vanilla extract and beat until combined.
- Add flour, baking powder and beat again until smooth. Finally, add the lemon curd and beat again.
- Spoon equal amounts into each cupcake case and bake for 12-15 minutes or until a skewer comes out clean.
- Remove from oven, leave in the tin for 10 minutes then transfer to a wire rack to cool completely.
- To make the white chocolate and lemon icing, beat the butter until pale and fluffy, then add the icing sugar, melted white chocolate, lemon curd and mascarpone and beat again until soft and creamy.
- Either pipe or spoon onto the cooled cupcakes
- Preheat your oven to 160 degree fan. Line a large baking tray with greaseproof paper.
- Combine in a saucepan the sugar, butter, milk and water and bring to the boil. Remove the pan from the hear and tip in the flour, beat the mixture (I use a wooden spoon until a dough is formed)
- Tip into a food processor and pulse for a couple of minutes to cool.
- Add the whole eggs gradually, pulsing in between.
- Once it is fully combined to a smooth dough, pop the mixture into a piping bag (a 1.5cm nozzle) and pipe on to the greaseproof paper. Pipe each éclair about 10cm in length, then re-pipe another layer on top the same length, this makes it much easier once they are baked to cut into halves and keeps them light.
- Beat the yolk and the brush over the top of each éclair before popping in the oven.
- Bake for 50 minutes, the eclairs will be golden brown and dry. Place on to a wire rack to cool completely before filling.
- Whilst they cool prepare the filling. In a stand mixer or electric hand mix combine all the ingredients (except the sliced strawberries) and then beat until a stiff but pipeable mixture is formed.
- Next create the topping, using either a stand mixer or electric hand mix beat all the ingredients until a stiff mixture is formed.
- To assemble, slice the cooled eclairs in half horizontally, lay the sliced strawberries on the bottom half, then spread or pipe the filling on top. Put the top half of the éclair back on, then spread the topping over the top. Optional: sprinkle freeze dried strawberries on top.
- Preheat your oven to 170 degrees fan and line a baking tray with greaseproof paper.
- In a stand mixer (or electric hand mixer) beat the butter, icing sugar and vanilla extract until pale and light.
- Beat in the flour and the cornflour until fully combined.
- Spoon the dough into a piping bag and pipe swirls on to the baking tray (these can be any shape you want). Leave some space between each one on the tray.
- Bake in the oven for 8-10 minutes. When you remove from the oven place the tray on to a wire rack and leave them there to cool as they will harden as they do so.
- Once completely cooled place a wire rack on to a piece of greaseproof paper and pop all the individual biscuits on to the rack. Spoon the melted milk chocolate over half of the biscuits and then scatter with the chopped pistachios. Leave the chocolate to set completely before removing.
One thing not to overlook is serving with the perfect drink, perhaps start with a prosecco or champagne, then on to a traditional tea (tea leaves are best) and then finish with a fresh mint tea after all that food!Really hope you enjoy making these treats - perfect for a rainy day treat ☺️ We would love to see pictures of your efforts!
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- Tags: Afternoon tea, Afteroon tea recipes, Cake recipes, Clockface beauty, High tea, Sarah J.Thomas, Scones, Strawberry Eclairs