Cornish Cream Tea Scones Recipe | The Right Way (Jam First)

Cornish Cream Tea Scones — From Elowen's Kitchen

The jam-first versus cream-first argument exists. In Devon they put the cream on first. In Cornwall, the jam goes on first and the clotted cream is heaped on top. This is the Cornish method and there is a practical reason for it: the jam acts as a base that stops the cream sliding off. The cream sits proud on top, thick and cold against the warm scone. It is the right way.

Beyond the debate, the scone itself matters. It should be light and high-risen with a good crust but a soft, fluffy interior. Not cakey, not dense. Not too sweet — the cream and jam provide the sweetness. The recipe is simple but the technique makes the difference.

Ingredients (makes 8-10 scones)

450g self-raising flour, plus extra for dusting 2 teaspoons baking powder 1/2 teaspoon fine salt 85g cold salted Cornish butter, cubed 3 tablespoons caster sugar 280ml whole milk, cold 1 egg, beaten, for glazing

To serve: Cornish strawberry or raspberry jam (Trevithick's or similar) Cornish clotted cream — the thick, golden-crusted kind

Method

Preheat the oven to 220°C (200°C fan). Line a baking tray with baking paper.

Sift the flour, baking powder and salt into a large bowl. Add the cold butter cubes and rub in lightly with your fingertips until the mixture looks like coarse breadcrumbs. You want small pieces of butter still visible — they create steam in the oven which lifts the scone. Don't overwork.

Add the sugar and stir through. Make a well in the centre and pour in almost all the cold milk. Mix with a table knife using a cutting motion until a soft, slightly sticky dough comes together. Add the remaining milk if needed — the dough should not be dry.

Turn out onto a lightly floured surface. Knead just twice or three times — literally that few strokes. Over-kneading makes tough scones.

Pat or lightly roll out to 2.5cm thick. Cut out rounds using a 6cm cutter dipped in flour. Press straight down and lift straight up — don't twist, as twisting seals the edges and prevents the scones rising evenly.

Place on the tray, brush the tops lightly with beaten egg (avoid getting egg on the sides) and bake for 10-12 minutes until risen and golden brown.

Leave to cool for a few minutes — they should be eaten warm, not hot. Split with your fingers rather than a knife for a rougher texture that holds the jam and cream better.

Elowen's Tips

Cold butter, cold milk, cold hands. Warmth is the enemy of a light scone. Work quickly.

The 2.5cm thickness is important. Too thin and they won't rise properly. Too thick and the outside browns before the inside is cooked.

For the best clotted cream, look for Cornish clotted cream with the golden crust still on top. Rodda's is the benchmark. The crust is the best bit.

For a cream tea party, make the scones ahead and warm them briefly in a low oven just before serving. They freeze well too — defrost at room temperature and warm for 5 minutes.

For Your Afternoon Tea?

Salt Wind Catering delivers Cornish afternoon tea to venues across Cornwall — scones with clotted cream, finger sandwiches, homemade cakes and pastries. Perfect for birthdays, hen parties, christenings and corporate events. Call 01209 206255 or get a free quote.