If you ask the Cornish, and they will tell you that the whole point to a cream tea is to have freshly-baked scones, with jam spread first and clotted cream dolloped on the top. In Devon, they will tell you it’s the clotted cream first and jam on top. Personally, I would opt for the Cornish tradition, but either way, they are super scrummy. So pop the oven on, dig out the Vintage bone-china tea set and serve up the most wonderful afternoon cream tea.
- 450g/1lb self-raising flour sifted
- 2 level tsp baking powder sifted
- 50g/1¾oz caster sugar
- 100g/3½oz butter softened, cut into little cubes
- 1 tsp Vanilla Extract
- 2 free-range eggs
- a little milk
- Your choice of dried fruit (if desired)
- strawberry jam
- pot of clotted cream
1. Firstly, preheat your oven to 220C/200C Fan/Gas 7.
2. Lightly grease two baking trays.
3. Combine the self-raising flour, baking powder and caster sugar in a large bowl.
4. Next, add the butter, rubbing it in the dried ingredients with your fingertips until the mixture looks like fine breadcrumbs.
5. Crack both the eggs into a measuring jug, then add the milk, enough to make the total liquid 300ml/10fl oz. Measure in the Vanilla extract. Stir the egg and milk into the dried ingredients to get a soft, sticky dough – you may not need it all.
6. Knead lightly on a lightly floured work surface and work in the dried fruit if using. Roll out to about 2cm/¾in thick.
7. Using a 5cm/2inch fluted cutter, cut into as many rounds as possible and pop them on the baking trays. Using a clean pastry brush, brush the tops of the scones with a little of the egg and milk left in the jug.
8. Carefully pop them in the oven and bake for 15 minutes. When ready, the scones will be well risen and a pale, golden-brown colour. Cool on a wire rack.
9. Ok, so if you live in Devon or Cornwall, you will have firm views on this, but I prefer to serve with strawberry jam spread across the scones along with a good dollop of clotted cream on top.
OneChicMom Top Tip
Once the scones are cool, wrap them and pop them in the freezer for up to a month. To get them ready to enjoy, defrost at room temperature and then reheat in a hot oven for 10 minutes.