The ultimate Afternoon Tea Week bake

It's officially Afternoon Tea Week and we're celebrating with a delicious twist on traditional scones. The classic British tradition has seen lots of nouveau spins over the years, but it always continues to offer a sense of event. Whether you're a lover of good presentation or just appreciate a really good place setting, make a marvel of your table and let the clotted cream and jam be free-flowing.

Cornish Cream Tea Whoopee Pies

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Makes: 12


50g butter, softened

50g caster sugar

1 medium free range egg

½ tsp vanilla extract

125g self raising flour

50ml milk

Clotted cream and raspberry jam, to serve

Icing sugar, for dusting


1. Preheat the oven to 180°C, gas mark 4. Cream the butter and sugar together in a mixing bowl until pale and light. Beat in the egg and vanilla extract. Fold in the flour in 2 batches alternating with the milk to form a soft mixture.

2. Drop 24 teaspoonfuls of the mixture onto 2 baking sheets lined with parchment. Level the surface of each with the blade of a knife. Bake for 12–15 minutes until risen and firm to touch. Transfer to a wire rack to cool.

3. To assemble, sandwich with clotted cream and raspberry jam and dust with icing sugar.

Recipe & images courtesy of Waitrose

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Minè Miralay

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