Cornish Cream Tea recipe

Cornish cream teas are a proud tradition in Cornwall, featuring freshly baked scones served with jam and clotted cream, accompanied by a pot of tea. Follow this easy recipe and bring a taste of Cornwall to your table. And remember, in Cornwall it’s always jam first!!

Ingredients

265g Self-Raising Flour

65g Butter

35g Caster Sugar

3/4 tsp. Baking Powder

120ml Milk

1 Egg (plus extra for glazing)

Method

• Preheat your oven to 200°C (Fan)
• Sift the flour and baking powder into a large bowl. Add the caster sugar and stir.
• Cut the butter into cubes and rub it into the flour mixture until it looks like fine breadcrumbs.
• Beat the egg in a separate bowl, then add in the milk.
• Pour the egg and milk mixture into the dry ingredients. Mix gently with a knife until a dough forms.
• Then, lightly flour a surface and gently knead the dough a few times. 
• Roll out the dough until it is 2-3 cm thick and use a 6 cm round cutter to cut out scones. Re-knead and cut any leftover dough. 
• Place the scones on a tray lined with baking paper and brush with a beaten egg for a shiny glaze.
• Bake in your preheated 200°C oven for 12-15 minutes, until the scones are golden brown.
• Transfer them to a wire rack to cool slightly before serving with jam, clotted cream and a fresh pot of tea.

Serving Suggestions

• For the jam, I’d suggest Boddington's Berries Strawberry Conserve,  which is made in Mevagissey. 
• Rodda’s Cornish Clotted Cream is a must for any cream tea.
• If you want your tea to be authentic too, Cornish Tea’s Smugglers Brew is a great choice.