Monday, 24 September 2012

Tesco Real Food - How to make an Afternoon Tea

Last week I attended a Tesco Afternoon Tea Baking event at Food at 52, a cooking school in London. I love an afternoon tea and so I was looking forward to making some delicious cakes. I'm not a particularly skilled baker, I don't have a lot of time these days but I can appreciate a good cake and I would love to bake more.

I met up with a lot of other lovely bloggers (they were all of the foodie variety - so I did feel slightly deficient with my cookery skills!) who I know could whip up a Victoria Sponge with their eyes closed. I swooned at the gorgeous mint green Kitchen Aid we used - is it possible to fall in love with a kitchen appliance? I had a couple of glasses of delicious New Zealand sauvignon and finally after all the baking I scoffed what I thought was the most heavenly slice of Victoria Sponge AND a mini bakewell tart! Oh and as a reward for doing the bathing and bedtime routines for the kids I took home 3 different cakey items for the OH.

Me eyeing up the object of desire....

On the night we made: Victoria Sponge, Mini Bakewell Tarts, Salted Caramel shortbread, Black Forest Cupcakes, Fruit tarlets and scones. I decided to recreate the scones this weekend when it rained all day on Sunday. Isla always wants to help with cooking so I knew these would be nice and easy - much to her dismay though they didn't involve icing and sprinkles....

Perfect Scones - Serves 8

350g plain flour
2 tsp baking powder
40g caster sugar
75g butter
175ml milk
1 egg beaten, for glazing

To serve: butter, jam, whipped or clotted cream, strawberries

* Preheat oven to 200c (180 fan)
* Mix flour, baking powder, caster sugar and a pinch of salt in a large bowl and then rub in the butter in your fingertips until it's like crumbs
* Add the milk a little at a time, bringing the mixture together until it makes a firm dough. Handle as little as possible but add a bit more milk if it needs
* Lightly flour the surface and put the dough out and shape it into a circle about 1.5cm thick (a finger and a half)
* Cut out the scones using a cutter, pressing firmly through the dough and twisting slightly as you pull it back out
* Put the scones on a non stick baking sheet and brush the tops with beaten egg. Bake in the oven for 12 - 15 minutes until risen and golden
* Leave to cool for a few minutes and then unleash the jam and clotted cream and GET STUCK IN!!!

Isla helping to make 'perfect' scones. They were lush.
The Tesco Real Food Baking Challenge is running for six weeks until 21stOctober. They are asking customers to upload their best baking recipe to be entered into a weekly prize draw and a grand prize draw, which includes a luxury stay and cooking class at Eckington Manor, a KitchenAid mixer, kitchen utensils, an Eric Lanlard Home Bake cookbook and Persil washing up liquid products.

some of the lovely prizes.....

For more information on the baking challenge, visit the competition page:

I received a Tesco goodie bag and travel expenses for attending the event.


  1. Gosh those cupcakes look divine. I absolutely love everything with cherries and berries, so I would have been in my element.

  2. ooh I love that lime Kitchen Aid!

  3. Tesco will start instituting bigger markets once it ascertains itself, as small outlets cannot deal with the market as a whole but will maintain a slow speed.check out