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Cornish Cream Tea Scone
Cornish Cream Tea Scone is a traditional English recipe (originating in Cornwall) for classic plain scone that is commonly served with jam and clotted cream as part of a Cornish cream tea. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Cream Tea Scone.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Makes:
8–10
Rating: 
Tags : Vegetarian RecipesMilk RecipesBaking RecipesCake RecipesBritish RecipesEnglish RecipesCornish Recipes
This is the classic scone that is the heart of any traditional Cornish cream tea. The origins of the cream tea can be traced back to the 1850s tourism boom in the Westcountry. The rapid growth of the railways brought more passengers to the coast, so local restaurants, cafes and hotels showed off their skills by baking and selling delicious afternoon cream teas, made with the finest local ingredients.
Ingredients:
225g (8 oz) self-raising flour
1 tsp (level) baking powder
40g (1 1/2 oz) butter, softened
25g (1 oz) caster sugar
1 egg
150ml (3/5 cup) milk (approximately)
Method:
Pre-heat your oven to 220°C (200°C fan/430°F/Gas Mark 7).
Sift together the flour and baking powder into a bowl. Add the butter and rub into the flour until the mixture resembles fine crumbs. Now stir in the sugar.
Crack the egg into a jug, whisk lightly then add in the milk and beat to combine.
Gradually add the milk and egg mixture into the flour mixture, combining until you have a soft dough (save a little of the egg and milk mixture to use as a glaze later).
Turn the dough out onto a lightly-floured work surface and knead gently (do not over work or your scones will be hard). Dust the top of the dough lightly and roll out to 4cm (1 1/2 in) thickness. Use a round pastry cutter to cut the dough into rounds. When cutting take care not to twist the cutter (press down only) as this will prevent the dough from raising.
Arrange on a baking tray and brush the tops with the remaining milk and egg mixture to glaze.
Transfer to your pre-heated oven and bake for 10-12 minutes, until the scones are nicely risen, golden brown underneath and sound hollow when the base is tapped.
Set aside to cool and serve slightly warm with lashings of Strawberry Conserve and a generous serving of smooth Cornish clotted cream and, of course a freshly-brewed pot of Cornish Tea.
