Strawberry and Passion-fruit Cream Tea

For a gloriously indulgent version of a traditional British classic try Lesley Waters's cream tea recipe
By Lesley Waters
Strawberry and Passion-fruit Cream Tea
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus cooling
  • Effort: easy



  • 225 g strawberries, hulled
  • 4 passion fruit, halved and pulp scooped out and reserved

For the scones:

  • 225 g self-raising flour
  • 1 tsp ground cinnamon
  • pinch of salt
  • 55 g butter
  • 30 g caster sugar
  • 1 egg
  • 5-6 tbsp milk, plus extra for glazing

For the cream:

  • 200 g cream cheese
  • 150 ml double cream
  • juice and grated zest of 1 oranges
  • icing sugar, to taste


1. Preheat the oven to 220°C/gas 7. In a large mixing bowl sift together the flour, cinnamon and salt.

2. Rub the butter into the flour and stir in the sugar.

3. In a small bowl beat together the egg and milk and add to the flour mixture. Mix to a soft but not a sticky dough (adding extra milk if needed).

4. Turn out the dough onto a floured board and roll out gently to 2cm thickness. Cut out 6 rounds using an 8cm cutter.

5. Place the scones on a non-stick baking tray and glaze with milk.

6. Bake for 10-12 minutes until risen and cooked. Cool on a wire rack.

7. In a mixing bowl beat the cream cheese, cream, orange juice and zest together, adding icing sugar to taste.

8. In a separate bowl mix the strawberries and passion fruit pulp together.

9. To serve spilt the scones and sandwich together with the cream and fruit, serve at once.

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