Cream tea recipes | Action Medical Research

Cream tea recipes

Check out Action ambassador and celebrity chef Lesley Waters' recipes for her delicious scones and toppings.

Rich scones

Serve these rich scones with my rhubarb jam and a bowl of thick cream. For a ‘dairy-free twist’ see additional instructions in brackets below:

Serves 8

  • 225g (8oz) self-raising flour
  • 55g (2oz) butter, diced (or dairy free spread)
  • 55g (2oz) ground almonds
  • 25g (1oz) caster sugar
  • 100mls (3 1/2floz) milk (or 150mls – 5floz almond milk)
  • 2 tablespoons natural yoghurt (or 1 tbsp dairy free cream)
  • 1 egg, beaten
  • Extra milk (or beaten egg) for brushing
  • You will need a 5cm (2-inch) round cutter
  1. Preheat the oven to Gas Mark 7 / 225C / 425F. Lightly butter a baking tray.
  2. Place the flour and butter in a large mixing bowl. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Stir in the ground almonds and sugar.
  3. In a jug, mix together the milk, yoghurt (or diary free cream) and egg.
  4. Make a well in the centre of the dry ingredients and pour in the wet ingredients from the jug. Quickly and briefly bring together to form a soft dough. Transfer the dough to a lightly floured surface and roll out until approx. 2.5cm (1-inch) thick. Cut out into rounds and place on the prepared baking tray. It may assist you to touch the cutter in a little flour before pressing out each scone. 
  5. Brush with a little milk (or beaten egg) and bake in the oven for 10-12 minutes until risen and golden.

Rhubarb Jam

Makes 1 x 1litre kilner jar

  • 1kg rhubarb, washed and cut into 3cm lengths
  • 1kg jam sugar
  • 1 lemon, juice only
  • 1 orange, zest only
  1. Place the rhubarb and sugar into a preserving pan or wok and place on a low heat until all the sugar has dissolved.
  2. When all the sugar has dissolved add the lemon juice, orange zest and stir well.
  3. Turn up the heat and bring to the boil. With a spoon, skim the surface then allow to boil rapidly for 10-15 minutes.
  4. To test the consistency of the jam, place a couple of saucers into the freezer. Spoon a little of the jam onto a saucer, allow to cool slightly then run your finger through it - It should wrinkle slightly.
  5. Carefully pour into a sterilised kilner jar, seal straight away and set to one side to cool.

Tamarind, pear and date chutney

Serves 4

  • 25g (1oz) butter
  • 1 onion, cut into chunky, wedge like strips
  • 85g light muscovado sugar
  • 150mls (1/4 pint) beer
  • 3 teaspoons tamarind
  • 2 ripe dessert pears, cored and thickly sliced
  • 170g (6oz) fresh dates, roughly chopped

  1. In a large frying pan, heat the butter. Add the onion and cook for 10 minutes over a very low heat until softened. Increase the heat, stir in the sugar and cook for 2-3 minutes until golden.
  2. Stir in the beer, tamarind, pears and dates. Cover and cook for 10-12 minutes until the pears and dates have softened. Then remove the lid and cook uncovered for a further 5 minutes until slightly reduced and chutney like
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