Recipe Round-Up: UK National Cream Tea Day

Recipe Round-Up: UK National Cream Tea Day

Plus, a new Black and White Scone Recipe 🙂

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Today is National Cream Tea Day in the UK, and I may not live in the UK or be British, but I do love all things teatime! Cream Tea is a light refreshment break consisting of scones, jam, and clotted cream. And of course, a cup of your favorite brew! My shop carries a selection of loose teas that will make any Cream Tea special.

Here are some of my favorite scone recipes all in the same place!

Glazed Orange Scones with Apricot Jam and Clotted Cream
Earl Grey and Orange Scones with Clotted Cream and Lemon Curd
Tropical Fruit Scones

If those three recipes don’t strike your fancy, this recipe will thrill every chocolate lover out there! These scones were so rich, moist, and delicious served warm, without that dry, crumbly consistency normally associated with a chocolate chip-based scone.

Drool-worthy Black and White Scones

For step-by-step reference photos, check out this post.

Until next time, enjoy a cuppa and let’s celebrate with a Cream Tea.


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Black and White Scones

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Category: scones, breakfast, brunch

Cuisine: Afternoon Tea

Servings: 12 scones

Black and White Scones

Moist, rich chocolate scones that warm your day!


290g – all-purpose flour
50g – granulated sugar
2 tsp. – baking powder
scant 3/4 tsp. – salt
84 g – cold, unsalted butter, cut into pieces
1/2 cup – dark chocolate morsels
1/2 cup – white chocolate morsels
4 oz. – heavy whipping cream
1 – large egg
1 tsp. – vanilla extract
Garnish: 1/4 cup dark and 1/4 cup white chocolate chips, melted


  • Preheat oven to 350 F.Line a baking sheet with parchment paper.
  • In a food processor, combine flour, sugar, baking powder, salt, and butter until mixture resembles coarse crumbs.
  • Transfer mixture to a large bowl. Add dark and white chocolate chips.
  • In a liquid-measuring cup, combine cream, egg, and vanilla extract, whisking until well blended. Add to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more cream, 1 tablespoon at a time.)
  • Bring mixture together with hands until a dough forms.
  • Turn out the dough onto a lightly floured surface. Knead gently 2 or 3 times to coat dough with flour. Pat into a 1-inch-thick circle. Cut circle into 12 wedges. Place wedges 2 inches apart on prepared baking sheet.
  • Bake until edges of scones are light golden brown, 18 to 20 minutes. Let cool on a wire rack.
  • Garnish each wedge with a drizzle of melted dark and white chocolates.
  • Serve warm with fresh whipped cream.


Adapted from: Tea & Scones Expanded Edition from TeaTime Magazine

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