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Today is the start of another big British sporting event, The Ashes. But this time it's not strawberries and Pimm's to accompany play – it's all about afternoon tea: cucumber sandwiches, scones and 'more tea vicar'. We went to Lord's cricket ground last week to check out what head pâtissier Thierry Besselievre is serving for the thousands of Barmy Army fans who'll be descending on the venue in the weeks to come.
On the menu for this summer are brownies with coffee cream and popcorn; mini Victoria sponge cakes; melting moments with a passionfruit cream filling; mini summer fruit tarts; sandwiches of all kinds and, of course, the traditional British scone with homemade strawberry jam and clotted cream. Click here to buy tickets.
We watched and 'helped' Thierry make a batch of scones (slightly smaller than the usual 260 he makes in one go) in the kitchen at Lord's and picked up some useful tips for baking them at home.
Thierry always puts jam on his scones before cream – what's your preference? Tell us in the comments box below.
Thierry's top scone tips...
These are the scones we made fresh from the oven (with a few added dried cranberries for good measure)
Buttermilk scones (makes 6-8)