You cannot get more Cornish than a cream tea. One half of the Salty Songs team was born in Devon (although moved to Cornwall quickly enough for it not to have too much of an impact!) so we used to always have an argument over whether you put the jam or the cream on first. After a blind taste test, we can officially announce that the Cornish way tastes best, so be sure to add that jam first! It’s a fail safe afternoon tea winner, and here’s how to make some scrumptious scones with our tried and tested cream tea recipe.
What you need
350g self raising flour
¼ teaspoon salt
1 teaspoon baking powder
3 tablespoons caster sugar
175ml whole milk
1 teaspoon vanilla extract
1 egg (beaten)
Clotted cream and Strawberry jam
How you do it
Preheat your oven to 220°C (gasmark 7). Mix the flour and salt together, then chop the butter into small cubes and rub through the flour to make a fine breadcrumb. Add the sugar and mix thoroughly.
Warm the milk slightly and add the vanilla extract. Make a well in the flour mix and pour in the milk a little at a time mixing through with a cutlery knife until all the flour has come into a dough.
Flour the work surface and knead the mix slightly until it is a smooth consistency. Roll out until about 4cm thick, and using a smooth edge cutter create your scones.
Brush the tops with the egg and place on to a hot baking sheet. Bake for 10 minutes until they have risen and are golden on top.
Enjoy your cream tea warm, or wait until they have cooled. Top generously with jam and clotted cream, just remember which goes on first! And don’t forget that pot of tea…
Make your own homegrown jam here.
Next try our Saffron cake recipe!
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