Despite Wikipedia stating a cream tea can either be Devonshire or Cornish, there is only one way to make a cream tea; the PROPER way!
Here in Cornwall, we are immensely proud of many things; pasties, the Cornish language, our handsome countryside and cream teas, to name a few! Like pasties, cream teas must be made to specific instructions. The correct method is to cut a plain scone in half, spread JAM FIRST on both halves, THEN CREAM! Jam then cream! (Not that crazy, topsy turvy, upside-down Devonshire way!).
Another vital factor is that it is Cornish clotted cream. Rodda's can be bought in most UK supermarkets so there's really no excuse!
So without further ado, here is a PROPER cream tea! (Healthy? No. Delicious? Definitely!)
Scone recipe (makes 8 scones)
225g self raising flour
25g caster sugar
1 egg (for glazing)
- Preheat the oven to 220°C or gas mark 7
- Sift the flour into a bowl with the sugar. Cut the margarine into small cubes and rub it into the flour to mix.
- Add the milk a small amount at a time, mixing each time, until you get a dough.
- Sprinkle flour onto your surface and roll the dough out until it is 1cm (0.4 inches) thick.
- Using a 5cm (2 inch) cutter, cut scone shapes from the dough and place onto a greased baking tray.
- Beat the egg and brush the scones with it to glaze them.
- Bake for approximately 12 minutes, or until the scones are golden brown.
- Place on a cooling rack to cool.