With Mother’s Day approaching Holly Bell shows you a perfect mini chocolate and orange scone recipe and quick sandwich ideas to create the perfect afternoon tea surprise for your mother. Subscribe! http://www.youtube.com/subscription_center?add_user=Videojugfoodanddrink Check Out Our Channel Page: http://www.youtube.com/user/Videojugfoodanddrink Like Us On Facebook! http://www.facebook.com/pages/Food-Drink-Club/382470928450558 Follow Us On Twitter! http://www.twitter.com/videojugfood Watch This and Other Related films here: http://www.videojug.com/film/mothers-day-afternoon-tea INGREDIENTS: 300 g Plain Flour 15 g Baking Powder 90 g Very Cold Salted Butter 100 g Milk Chocolate Chips Zest of 1 Orange 140 ml Semi Skimmed Milk 100 g Clotted Cream Roast Beef Slices Watercress Horseradish Sauce Prawn Mayonnaise Chilli Sauce Avocado Houmous Carrot Raisins STEP 1: MIX FLOUR AND BUTTER Mix the flour and baking powder together until well distributed. Stir the very cold butter pieces through the flour with a blunt knife until all the pieces are well coated. Wash your hands in cold water and rub the fat into the flour until you have a breadcrumb like consistency. You can also use a pastry cutter for this job if you have one. STEP 2: ADD CHOCOLATE Add the milk chocolate chips and stir well. STEP 3: ADD ORANGE ZEST Zest the orange and add to the milk, then pour over the butter and flour mixture and bring together with a blunt knife, then use your hands to pull it together by squeezing. Wrap in cling film and pop in the fridge for 30 minutes. STEP 4: PREHEAT OVEN Preheat the oven to 220°C/gas mark 7 and check the rack is at the top of the oven. Cover a baking sheet with non-stick grease proof paper. STEP 5: MAKE MINI SCONE SHAPES Flour your work surface, then pop the scone dough out onto it. Roll to about a 3cm-thickness then use a mini scone cutter dipped in flour to cut straight down, without twisting or turning it. Then place onto a baking sheet. Repeat until all the dough is used, you can re-squidge it but the scones won’t be as tender. STEP 6: BRUSH SCONES WITH MILK AND BAKE Brush the tops of the scones with a little milk, making sure that none of it runs down the sides as it will stop a good rise. Bake immediately for 10–15 minutes until the tops are golden brown and the scones are well risen. (A good scone has a little split in the middle, ready for breaking in two with your hands.) STEP 7: MAKE BEEF SANDWICHES While the scones are cooking you can make your sandwiches. Slice your fresh bread and spread over a thin layer of butter. For the beef and horseradish sandwiches spread a thin layer of horseradish on top of the butter, then add your slice of beef to the bottom piece of bread, top with fresh watercress and sandwich with the top layer of bread. Cut off the crust and cut into thin slices. STEP 8: PRAWN SANDWICHES For the prawn sandwich mix together the mayonnaise, cooked prawns and cubed avocado. Add a couple of tsp of sweet chilli sauce and mix through. Spoon this mixture on to one slice of buttered bread and top with a second piece of bread. Cut off the crusts and cut into slices. STEP 9: CARROTS AND HOUMOUS Finally for the carrot and hummus sandwich, mix together the grated carrot, raisins and hummus in a large bowl and then spoon a thick layer over one slice of bread and sandwich with another. Cut off the Cut off the crusts and cut into slices. STEP 10: SERVE EVERYTHING AND ENJOY Serve your sandwiches with the scones, clotted cream and a pot of tea.

• published: 13 Mar 2015
• views: 4015