Cutty Sark Tea and blueberry almond scone recipe

I hope everyone is having a lovely weekend. I managed to get out for another run this morning- I have it in my head to do 3 runs a week at the moment, so now I have. Again I did the 3 mile route, with 5 min run and 1 min walk. It went well, and I was feeling pretty good- I feel like I can get into more of a rhythm now and I am not desperate for the walk breaks like I was in previous weeks. Next week the idea is 8 min run, 1 min walk so we shall see how that goes.

Last week I was kindly sent some Twinings tea, to celebrate the relaunch of the Cutty Sark. Following years of renovation, the Cutty Sark (the fastest tea clipper) is now open again. They have some Cutty Sark Twinings tea caddies to celebrate- with either gunpowder green tea or black tea. They sent me the black tea, which is a blend of black teas from China. I love the tea caddy, first of all- the design is fab with the ship and all sorts of equipment (anchors, telescopes, light-houses etc) all over it. Plus I much prefer loose-leaf tea to teabags and I can re-use it once it is empty.

The tea is great too- nice and strong, and perfect with something sweet!

Today I had some with a blueberry almond scone (and lemon curd)- perfect.

There is information about the history of the Cutty Sark here– it is very interesting (I love the picture of the old map on the page)- my favourite fact is that when it arrived it contained 1450 tonnes of tea! More than in my tea cupboard! And of course you can buy the Cutty Sark tea on their website.

And onto the scones:

The recipe I found was here, and I changed it a teeny bit, making them vegan (well of course until you cover them with lemon curd). I weighed out the ingredients to make it easier next time, but you can use the cups measurements too.

Blueberry almond scones (vegan)


2 cups plain flour (270g)

3 tsp baking powder

3 tbs caster sugar (45g)

1/2 tsp mixed spice and cinnamon

5 tsb softened pure spread (55g)

1/2 cup almond milk (110g- 110ml?)

1 tsp almond extract

1/2 cup fresh blueberries (80g)


Preheat the oven to 220C, and grease a baking tray.

Combine the flour, baking powder, sugar and spices in a bowl, and stir to combine.

Add the spread and rub in until it forms breadcrumbs.

Put the almond extract into the milk. Make a well in the centre of the flour mixture, and pour in the milk. Stir to combine briefly, then pour on the blueberries. Mix until it forms a soft dough. I added a splash more milk to mine, but you might not need to.

Pat it into a round, and then cut into wedges. Mine made 8.

Place on the greased tray, brush with a little more almond milk and sprinkle with sugar. Bake for 15-20 mins, until golden brown. Cool on a wire rack.

The dough being shaped.

Fresh from the oven.

Cooling on the rack.

And finally being enjoyed with some lemon curd. Yum. Seriously these were pretty easy to make, don’t need any unusual ingredients, and are so tasty too. You could probably grate in some lemon zest to add to the flavour too.

I have been craving scones for ages, and these hit the spot! What is your favourite treat to go alongside tea? 

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16 thoughts on “Cutty Sark Tea and blueberry almond scone recipe”

  1. Oh that recipe has been clipped immediately! I would like to make scones with soy cream and jam for the jubilee and these look great! I love a cookie with a cuppa or a slice of banana bread, or a toasted hot cross bun, oh well too many to make my mind up!

  2. Mmm, what an original flavour combination in those scones. Fantastic that you’re progressing so well with your running too 🙂

    I love dunking either carob or 99% dark chocolate into tea made with rice milk. The sweetness of the tea works so well with the bitter chocoalte/carob and melts it just slightly (99% has a bit too much ‘bite’ to it for me otherwise). I keep meaning to photograph my snacks because in the afternoon I’ve been having one or the other every day but it’s always gone too quickly to take a picture.


    1. That snack sounds lovely- chocolate with tea is soooo good because the warmth from the tea helps the chocolate to melt. Mm.

    1. We call them “Starbucks style scones” because here real scones are round, and you only get the wedge ones in Starbucks!

  3. Mmm, love the look of your scones, blueberry + lemon combo sounds delicious 🙂 Scones are something I have never made before…I need to get more adventurous with my baking I think!

    I have lots of favourite foods to go alongside tea (or coffee) too. I usually order toasted teacakes when I’m out as they are pretty reliable anywhere, but at home I eat anything and everything! This weekend I have been most drawn to the cookies out of all the baking I did for Liam’s birthday, although the brownies have been eaten quite a lot too! 😉

  4. Ok, I need to have my head checked. The first thing I thought about when I read the title of the post was “Whiskey-flavoured tea?!”
    Great news about your running!

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