Cornish Cream Tea

Back to blog

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
250ml milk
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.