Cream Tea

21 June 2020

Prep time: 15 minutes

Cook time: 15 minutes

Serves: Makes 8 scones

Who doesn’t love a cream tea on a lazy afternoon? Traditionally a Westcountry speciality, what goes on first is a hotly contested debate. The Cornish insist the jam goes on first, followed by the cream (which must be clotted for authenticity of course) however, Devon folks spread on the cream, then the jam. If you’re feeling adventurous why not try ‘Thunder and Lightning’ – which replaces the jam with golden syrup? Delicious!

It’s always wise to tread carefully when giving a recipe for a cream tea, so I’m not going to describe this one as traditional! The yoghurt in this mix reacts with the baking powder to help the scones rise and keep them light. I find that the jam is sweet enough, so I don’t add any sugar but do add some if you prefer your scones sweeter.

The scones are best enjoyed fresh on the day they’re baked but will keep for 2 days in an airtight container. 

Print Recipe

Cream Tea

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Servings: Makes 8 scones

Ingredients

  • 200 g plain flour, sieved
  • 1 tsp baking powder
  • 2 tbsp caster sugar, optional
  • 50 g butter
  • 100 ml natural yogurt
  • 100 ml milk, full fat or semi-skimmed
  • Your choice of jam and clotted cream to serve

Method

  • 1)

    Preheat the oven to 220ºC / 430ºF / Gas Mark 7 / Fan Oven 200ºC, and cover a baking sheet with a good dusting of flour.

  • 2)

    Combine the flour, baking powder and sugar (if using) in a large bowl.

  • 3)

    Cut the butter into small pieces, and drop into the bowl. Rub the butter into the flour mixture as lightly as possible until it resembles fine breadcrumbs.

  • 4)

    Mix the yoghurt and milk together in a jug with a fork until smooth. Add the liquid in stages to the butter and flour, stirring with a spoon until it begins to come together.

  • 5)

    Bring the dough together with your hands, kneading gently, and roll out on a well-floured surface until it’s ¾ inch (2cm) thick. Cut into rounds with a 2.5inch (6cm) crinkled edge cutter.

  • 6)

    Transfer the rounds to your prepared tray. I like to finish the scones with a dusting of plain flour, but you could also brush them with a beaten egg for a nice shiny glaze.

  • 7)

    Bake for 15 minutes in the oven until golden brown.

  • 8)

    Leave to cool for 10 minutes before eating (if you can!).

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