Dilmah Seven Star Tea

Next Generation Scone

Food : Appetisers

Next Generation Scone


  • 1kg opal flour
  • 250g sugar
  • 250g butter, room temperature
  • 250g milk
  • 200g cream
  • 60g baking powder
Clotted cream
  • 330g clotted cream
  • 1.5g gelatin
  • 1 egg yolk
  • 45g sugar
  • 1.5g iota carrageenan

Strawberry jam

  • 330g strawberries
  • 200g castor sugar
  • 2.3g pectin
  • 20g castor sugar
  • 1g citric acid
  • 30g glucose
  • Pinch of salt
Raisin purée
  • 300g raisin
  • 700ml water
  • 20g mucavado
Raisin tagliatelle
  • 160g raisin purée
  • 90ml water
  • 50g sugar
  • 3.5g gellan
  • 0.4g xanthan gum
Burnt butter powder
  • 50g butter
  • 150g malto
  • Pinch of salt


  • Mix all into dough, don’t overwork. Roll and cut.
  • Egg wash and bake at 165°C for 7 minutes.
Clotted cream 
  • Bring clotted cream, sugar and iota to boil.
  • Pour onto yolk and cook for 2 minutes.
  • Add gelatin and pipe into tubes.
Strawberry jam 
  • Mix strawberries, 200g sugar and glucose and rest.
  • Thermo mix to purée.
  • Bring to boil, add 20g sugar and pectin. Cook.
  • Add citric acid and salt.
  • Cool.
Raisin purée 
  • Vac pack and steam at 75°C for 1 hour.
  • Blend well.
Raisin tagliatelle 
  • Mix raisin purée and water.
  • Add sugar, gellen and xanthan and cook.
  • Pour onto flat tray and set.
Burnt butter powder
  • Burn butter in a pan.
  • Pour onto malto and mix.
  • Add salt to taste.

Created by : Chris Webb