Scones will be served as part of the afternoon cream tea at the House Party VIP reception for Veuve Clicquot Polo on the Beach. If you can’t make it to polo this year you can still enjoy a proper Cornish cream tea by making your scones at home. Take a look at Neil Haydock’s recipe for scones using Rodda’s Cornish clotted cream all in support of the Cornwall Food and Drink campaign #ChooseCornish.
Makes 12 scones
500g plain flour, plus extra for dusting
15g baking powder
100g caster sugar
100g salted butter, diced
1 free-range medium , lightly beaten
227g pot of Rodda’s Cornish clotted cream
200g good-quality strawberry jam
Rub the flour, butter, sugar and baking powder together to form a crumb.
Add the milk and form a smooth, soft dough with your hands.
Roll the dough out on a lightly floured surface to 2.5 cm thick and cut into rounds with a 5cm cutter. Place on a baking tray lined with baking paper. Brush the tops of the scones twice with the beaten egg.
Bake in the oven for approximately 15 minutes. Do not over-bake them or they will be dry.
Serve warm with the Rodda’s Cornish clotted cream and strawberry jam – The perfect Cornish cream tea.