There is nothing that screams out Cornwall than a good old Cornish Cream Tea. This beautiful recipe has been handed down to me, just promise me that you respect this recipe and our ways by eating the scones in the correct manner. Cut the Scone in half then with the knife, spread the homemade jam, then dollop that ansome Cornish Cream on top. Beauty!
Ingredients :
450g (1lb) White Premium Self-raising Flour, plus extra for dusting.
2 heaped teaspoons Baking Powder
50g ( 2oz ) Golden Caster Sugar
2 Large Eggs
75g Good Cornish Farm Butter at room temp
225ml (8 fl oz) whole milk
Method:
1. Preheat the oven to 220c then in a large mixing bowl, mix the flour and baking powder.
2. Using your hands, rub in the butter until you have fine crumbs. Now add the sugar. Beat the eggs together then make up 1/2 pint with the milk, then add 2 tbsp of the egg/milk mixture to a cup and set aside, this will be used for glazing the tops of the scones later. Now gradually add the egg/milk mix to the dry ingredients until you have a soft dough. Have the dough more on the wet sticky side as this will allow them to rise better.
3. Place the dough onto a lightly floured surface and flatten it out with your hand to a thickness of 2cm. Use a 5cm fluted cutter to stamp out the dough by pushing the cutter straight down, rather than twist the cutter, then gently lift straight out. This will allow your scones to rise evenly. Very gently push the remaining dough together, knead very lightly, then re-roll and cut more scones out as before.
4. Place the scones on a baking tray lined with parchment and brush the tops with the egg/milk mix that you set aside.
5. Now bake in the centre of the oven for about 10 - 15 minutes until they are golden brown and risen. Cover with clean tea towel to keep moist. Serve fresh as possible, cut in half then spread strawberry jam and dollop of Roddas Cream on top. Ansum proper job.
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