I have plenty of Cornish blood running through my veins which is my excuse for indulging in a good old Cornish cream tea as often as possible. Nothing beats the taste of homemade baking and these scones can be made from start to finish in just 20 minutes and what’s more, I bet you already have all the ingredients!
If you don’t have clotted cream you can just use whipped cream or even just butter will do very nicely. Of course it’s a matter of much debate as to whether the clotted cream should go on top of the jam or vice versa, personally, I prefer the cream first and then the jam on top, but I’m sure it tastes just as good either way.
Traditional Cornish Scones Recipe
450g plain/all purpose flour
2 tsps baking powder
Preheat oven to 200°C.
In a large bowl combine the flour, baking powder and sugar.
Cut the butter into small cubes and add to the dry ingredients.
Use hands to rub the butter into the flour. When it looks like breadcrumbs then you are ready to add the eggs.
In a separate bowl whisk the eggs.
Add the eggs to the main bowl and combine with a wooden spoon.
Add a little bit of milk at a time and combine until a ball of dough has been formed.
Roll out on a floured work surface to a thickness of 2cm.
Use a cookie cutter or glass to cut out discs and place onto baking tray.
Place in oven for 15 minutes.
Leave on a wire rack to cool completely.
Slice through the middle and top with plenty of strawberry jam and clotted cream.
Don’t forget the tea!
It goes without saying that it is imperative to have a good, properly made cup of tea with your scones, after all what’s a cream tea without the tea?! I have had a number of people ask me how to make real English tea so below you can see the video I made a while ago all about it.
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Traditional Cornish Scones
- 450 grams plain flour
- 2 tsps baking powder
- 50 grams sugar
- 100 grams butter
- 2 eggs
- splash milk
- dollop jam
- dollop clotted cream
- Preheat oven to 200°C.In a large bowl combine the flour, baking powder and sugar.Cut the butter into small cubes and add to the dry ingredients.Use hands to rub the butter into the flour.In a separate bowl whisk the eggs.Add the eggs to the main bowl and combine with a wooden spoon.Add a splash of milk and combine until a ball of dough has been formed.Roll out on a floured work surface to a thickness of 2cm.Use a cookie cutter or glass to cut out discs and place onto baking tray.Place in oven for 15 minutes.Leave on a wire rack to cool completely.Slice through the middle and top with plenty of strawberry jam and clotted cream.