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Afternoon tea recipes

Afternoon tea

Earl Grey hot-milk sponge with hibiscus icing

30 minutes

Afternoon tea

Abi’s caramel meringue roulade

20 minutes

Afternoon tea

Chocolate-swirled meringues with chocolate sauce

45 minutes

Afternoon tea

Reduced sugar chocolate-cherry sour cream cake

50 minutes

Afternoon tea

Coconut îles flottantes (floating islands)

15 minutes

Afternoon tea

Potato blinis with salmon gravadlax two ways

1 hour

Afternoon tea

Spiced coffee chai bundt cake with coffee-toffee sauce

30–35 minutes

Afternoon tea

Inside-out trout-and-cucumber finger sandwiches

Afternoon tea

Scones with whipped vanilla butter

20 minutes

Scones with whipped vanilla butter

Name: Rock buns
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Desserts & Baking
Ingredients: flour 225 g,baking powder 2t,butter, cubed 75 g,raisins and sultanas 75 g,oranges, zested 1–2,sugar 75 g,free-range egg, beaten 1,milk 3T,ground nutmeg 1⁄2 t,ground cinnamon (or 1 t mixed spice) 1⁄2t,For the pink grapefruit icing: ,grapefruit, zested and juiced 1⁄2,icing sugar 200g

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

For the scones:

480 g flour
1½ T baking powder
¼ t salt
32 g icing sugar
2 cups cream
2⁄3 cup milk

For the whipped vanilla butter:

100 g butter, room temperature
2 t Woolworths vanilla paste
raspberry jam, for serving
crème fraîche, for serving

Method

Preheat the oven to 180°C.

Sift all the dry ingredients together into a large bowl, then make a well in the centre.

Mix the wet ingredients, then gently fold into the dry ingredients, taking care not to overwork the mixture.

Turn the dough out onto a lightly floured surface, press down gently, then roll out to a thickness of 2 cm. Take care to work lightly.

Using a cookie cutter with a sharp edge, cut out the scones, then place on a greased baking tray, packing them close together. Bake for 20 minutes or until lightly golden.

To make the whipped butter, place the butter and vanilla paste in a bowl and beat using an electric mixer until pale and fluffy.

Serve the scones warm with the whipped butter, jam and crème fraîche.

Cook's note: Golden on the outside with plenty of height a simple, flawless scone is an art – there’s no icing or ganache to hide behind. So how can you guarantee light, airy scones (not dense, flat pancakes) out of your oven?

1. Don't soften the butter - cold butter helps scones rise.
2. Cut the butter into cubes so that you don't overwork the dough to incorporate it all.
3. Chill the scones for 30 minutes before baking to make them rise even better - the cold butter expands in the heat of the oven.
4. Place unbaked scones close together on the baking tray so they steam, for a softer, fluffier result.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Rock buns

Earl Grey hot-milk sponge with hibiscus icing

Abi’s caramel meringue roulade

Chocolate-swirled meringues with chocolate sauce

Reduced sugar chocolate-cherry sour cream cake

Salmon finger sandwiches

Coconut îles flottantes (floating islands)

3-ingredient meringue

Potato blinis with salmon gravadlax two ways

Spiced coffee chai bundt cake with coffee-toffee sauce

Inside-out trout-and-cucumber finger sandwiches

Scones with whipped vanilla butter

Scones with whipped vanilla butter

Ingredients

Method