with clotted cream & jam

Combine the flour and butter, either in a food processor or in a mixing bowl, rubbing together with your finger tips or using a pastry blender until resembling breadcrumbs in texture.

Into a measuring jug measure out the milk, followed by the eggs and sugar. Beat with a whisk until combined. Adding the baking powder at the end and stirring in.

Add the wet mixture gradually to the dry, forming a dough. Try not to work the dough too much.

Preheat the oven to 220°C.

Place the bough on a floury surface, lightly flouring the top also and roll out to roughly 3cm. Cut out fat discs with your chosen pastry cutter, I use 6cm-ish, and place on a flour dusted tray, you may need two.

For the egg wash, crack an egg into a small bowl and add a splash of milk, roughly 1 tbsp. Beat with a fork and brush lightly over the scones.

Bake for 15 minutes and then place on a cooling wire for 10 minutes or so.

Serve with clotted cream and strawberry jam.


There is a long standing Devon and Cornwall divide within the west-country, brought alive every year on the debate of how you should construct your scone. Devonshire fellows putting the clotted cream on first then the jam. The Cornish, jam then cream. It is of course personal preference, although I should be clear that the correct way is the Devonshire way!

cream tea

My logic is that if you were to make a sandwich you would butter the bread and then cover with a spread. If the butter is the dairy element and the cream is also, then you would treat it in the same way. No?

cream then jam!!!

There is also an ongoing battle to whom the home of the ‘cream tea’ belongs. Devon has actually tried in the past to reserve the right legally that you can only use the name ‘cream tea’ if the clotted cream is produce of Devon, and definitely not whipped cream or butter.

Five Burrows, Devon
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