The traditional Cornish cream tea takes many forms but our version consists of fresh baked scones, strawberry preserve and generous lashings of clotted cream. In Cornwall, the jam is always spread first on the scones and the cream ladled on last but north of the Tamar in Devon they are said to spread the cream on first and then apply the strawberry jam!
- 345 grams self-raising flour
- 75 grams castor sugar
- 75 grams of margarine
- 2 small eggs
- 30 ml of milk
- Half a teaspoon of salt
- A medium round pastry cutter
- Strawberry jam and clotted cream
How to Make Cornish Cream Tea
- Heat the oven to 190 °C (Gas 6).
- Place the flour and margarine in a mixing bowl and rub lightly together to form fine crumbs.
- Mix in the sugar and salt.
- Beat together the eggs and milk and stir into the mixture using a knife.
- Blend the mixture together by hand into a soft ball of dough.
- Roll out the dough on a floured board until it is approximately 2.5 cm thick.
- Use the pastry cutter to make 8 round scones.
- Place on a greased and floured baking sheath and moisten the tops with a little milk.
- Cook for approximately 20 minutes until golden brown.
Slice the scones and serve with strawberry or raspberry jam and top with a generous portion of clotted cream.
Other recipes to try: Cornish Pasties | Cornish Splits | Recipe Index