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Terrington St Clement Community School

A traditional school with traditional values

3 / 4 LK Afternoon Tea

Here are all the stages we went through to produce our afternoon tea!

  • 1. Grating apple

    1. Grating apple.JPG
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    1. Grating apple
  • 2. Measuring fruit

    2. Measuring fruit.JPG
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    2. Measuring fruit
  • 3. Squashing fruit

    3. Squashing fruit.JPG
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    3. Squashing fruit
  • 4. Measuring sugar

    4. Measuring sugar.JPG
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    4. Measuring sugar
  • 5. Pouring into jam maker

    5. Pouring into jam maker.JPG
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    5. Pouring into jam maker
  • 6. Jam cooking!

    6. Jam cooking!.JPG
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    6. Jam cooking!
  • 7. Finished product!

    7. Finished product!.JPG
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    7. Finished product!
  • 8. Shaking double cream

    8. Shaking double cream.JPG
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    8. Shaking double cream
  • 9. Starting to turn into a solid

    9. Starting to turn into a solid.JPG
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    9. Starting to turn into a solid
  • 10. Pour water in and shake again

    10. Pour water in and shake again.JPG
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    10. Pour water in and shake again
  • 11. Get rid of buttermilk

    11. Get rid of buttermilk.JPG
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    11. Get rid of buttermilk
  • 12. Finished butter!

    12. Finished butter!.JPG
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    12. Finished butter!
  • 13. Measure ingredients for scones

    13. Measure ingredients for scones.JPG
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    13. Measure ingredients for scones
  • 14. Mix into crumbs

    14. Mix into crumbs.JPG
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    14. Mix into crumbs
  • 15. Add egg

    15. Add egg.JPG
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    15. Add egg
  • 16. Pat mixture down

    16. Pat mixture down.JPG
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    16. Pat mixture down
  • 17. Cut

    17. Cut.JPG
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    17. Cut
  • 18. Making pastry for tarts

    18. Making pastry for tarts.JPG
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    18. Making pastry for tarts
  • 19. Rolling

    19. Rolling.JPG
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    19. Rolling
  • 20. Cutting

    20. Cutting.JPG
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    20. Cutting
  • 21. Homemade jam goes in

    21. Homemade jam goes in.JPG
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    21. Homemade jam goes in
  • 22. Our delicious goods!

    22. Our delicious goods!.JPG
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    22. Our delicious goods!
  • 23. Welcome!

    23. Welcome!.JPG
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    23. Welcome!
  • 24

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    24
  • 25

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    25
  • 26

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    26
  • 27

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    27