20 May 2020
How to make a Cornish-inspired cream tea at home
A Cornish cream tea is the perfect afternoon treat. Well, let’s face it, freshly baked scones topped with clotted cream and jam are pretty fantastic any time of day really.
However, if recent events have meant that you’ve been unable to make your trip to Cornwall, or if you’re simply in the mood for a little escapism, read on to discover how to make classic scones and your very own strawberry jam.
How to make the scones
This recipe makes enough for 8 scones.
- 350g of self-raising flour
- ¼ tsp of salt
- 1 tsp of baking powder
- 85g of butter
- 3 tbsp of caster sugar
- 175ml of milk
- 1 tsp of vanilla extract
- A beaten egg, to glaze
- A squeeze of lemon juice
- Heat oven to 220C/fan 200C/gas 7.
- In a large bowl, rub the flour, salt, baking powder, and butter together.
- When the mixture resembles fine breadcrumbs, stir in the sugar.
- Heat the milk in the microwave for 30 seconds until it’s warm, but not hot. Add the vanilla extract and the lemon juice and set aside.
- Make a well in the dry ingredients and pour in the liquid. Mix together until it’s all combined.
- Flour the work surface and tip out the dough. Fold it over 2 or 3 times so that it’s smoother, before forming it into a round.
- Press the dough down until it’s around 4cm deep. Cut into rounds using a 5cm cutter with smooth edges.
- Brush each one with the beaten egg before baking in the oven until golden.
Making the strawberry jam
This recipe makes enough jam for 4 x 200ml jars.
- 2kg of ripe strawberries
- 1.7kg of jam sugar
- Juice of 2 lemons
- Firstly, wash the strawberries thoroughly, hull them, and mash them into a pulp.
- Put them into a pan along with the sugar, add the lemon juice and bring to the boil.
- Leave it to simmer for around 10 minutes, stirring regularly.
- After this time, you can begin checking for the setting point. Do this by putting a little jam on a cold saucer. If it wrinkles when cool, then it’s ready to come off the heat.
- Simply pour them into jars and leave to cool.
And there you have it – Cornish-inspired scones and jam. Simply slice your warm scones, top with as much or as little jam and cream as you fancy, and serve with your choice of tea or coffee. Just remember, it’s always jam first.
Recipes by Felicity Cloake for The Guardian and Jane Horby for BBC Good Food.