Polo on the Beach scone recipe #choosecornish

There will be plenty to eat and drink throughout the polo weekend. Open from 12 midday – 8pm each day there will be the Veuve Clicqout Champagne deck and The Beach Hut Barbecue and bar right on the sand next to the polo pitch. Neil Haydock’s afternoon tea of Danish open sandwiches and scones with jam and Rodda’s clotted cream will be served in the hotel during the the House Party VIP reception on Sunday 19th May, along with lots of other delicious dishes. Check out the full menu for the House Party.

But, If you can’t make it to Veuve Clicquot Polo on the Beach 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
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.

Watch the recipe video

Neil Haydock Scone Recipe