English Scones and Clotted Cream

English scones and clotted cream

There is nothing more British than sitting down to a pot of tea with some English scones and clotted cream. Scones are the main component of the British cream tea and afternoon tea, and we serve English scones with jam and clotted cream. This blog post will give you an easy traditional English scones recipe at the bottom of the page, and tell you a bit more about scones and the tradition.

 

Clotted Cream Tea

Cream tea is the name given to a light meal enjoyed all over the UK and refers to a meal consisting of a pot of tea with some scones, jam and cream. ‘Clotted’ cream tea means that the meal includes clotted cream, as opposed to whipped cream, which can also be used in a cream tea.

Normally the scones are served whole and are broken at the table by hand. The jam and cream are served separately in their own pots or containers.  

Cream tea may make up part of afternoon tea, or may be served on its own at any time of the day.

Clotted cream teas are normally served in Cornwall or Devon, in the South West part of the UK.

 

 

Cornish Clotted Cream

I have been going to Cornwall for most of my life on holiday and there they have an extra special type of cream called English ‘clotted cream’.

‘Clotted’ cream may sound disgusting ( 😃 ), but nothing could be further from the truth.

Real Cornish clotted cream is just divine, and you really cannot beat some good old British scones with clotted cream. They are made for each other.

 

 

Clotted cream is found mainly in Devon and Cornwall in the ‘West Country’, as it is called.

Rodda’s in Cornwall is the largest commercial producer of this product and really if you get the chance to try it, then please do.

It is the real thing. You will love it!

 

 

How to make clotted cream?

You make clotted cream with a special process that creates a thick cream with a very high-fat content. Here is a link showing how you can make your own clotted cream.

Proper clotted cream is delicious and the perfect ingredient for a proper English cream tea.

 

 

Here in Ireland, we do not have easy access to clotted cream so (against the advice of Rodda’s of course!) we have used whipped cream in our photographs.

A useful tip – if you just have a single or double cream available and need to turn it into a thick spreadable cream, try using your Nutribullet. It will whip it up in no time!

NutriBullet Pro – High-Speed Blender

[Whipped cream is in fact what you will find in most cream teas across the UK.]

Arguments about Scones:

How to pronounce scone

There are a number of things about scones that cause utter disruption across the UK. One of these is the pronunciation of the word ‘scone‘.

Does it rhyme with the word ‘gone’ or ‘bone’? If you google this subject you will indeed find that scone pronunciation remains a very contentious issue. The general feeling is that both pronunciations are correct. But some argue that whichever scones pronunciation you use is geography-related, depending on where you are in the UK. Others think that it is class-related.

I myself believe that it is probably a combination of both. I was born in the South and studied in the North but tend to use the ‘gone’ version.

Follow this link ‘the correct way to pronounce scone is scone‘ for an amusing take on this subject.

Jam or clotted cream first?

Another disagreement, as mentioned in the Rodda page, is whether you put the jam or the cream on first. In Devon they put the cream on first, whereas in Cornwall they do the opposite. We think the jam first option is more logical.

And we know that the Queen follows the Cornish example, so that should settle the matter 😃!

How to eat scones?

I must admit to having mistakenly confused the reader with some of these pictures which show the scone sandwiching the jam and cream.

ETIQUETTE ALERT: Beware, this is NOT how to eat a scone!

Firstly the scone should be broken in half by hand, and then the jam and cream is added on top of each other to each half, before eating the two halves separately.

Like this:

 

What type of jam to eat with scones and clotted cream?

The type of jam you use in your cream tea is really up to you. Quite often strawberry jam is used but really you can use whatever you prefer.

 

 

 

This British scones and clotted cream recipe always reminds me of sitting in the café at the beautiful Lamorna Cove eating a cream tea whilst watching the rain pouring down the windows.

It was just one of the things we would do on a rainy day down in Cornwall. And rainy days, believe me, we had enough every August 😃!

 

English Scone Recipe

You can choose, with this Cornish scones recipe, to make plain scones or fruit scones. I have used a mix of dried fruit in some of the scones in these pictures.

I think raisin scones or sultana scones are a bit more interesting than a plain scone, and add something more to the scone, as they can be quite bland on their own. Using a mix of fruits keeps it a bit of a surprise as to what you will get!

And, of course, in the end, the jam and the cream are how you make a traditional cream tea the icon that it is.  

I hope you enjoy trying this easy recipe. If you do, then please let me know how you get on in the comments section below!

How to make English scones

English Scones and clotted cream

Print

This easy scone recipe will enable you to easily produce some real English scones, plain or fruity, for serving up a traditional British cream tea.

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Ingredients

• 500g self-raising flour
• 50g caster sugar
• Pinch of salt
• 100g salted butter (softened)
• 300ml milk
• 1 egg
• Clotted cream, if you can get it! (or whipped Cream)
• Jam of your choosing
• Optional :
• 50g dried mixed fruit

Instructions

1. Pre-heat the oven to 200C.
2. Mix the flour, salt, and sugar in a bowl. Then rub in the butter until fully mixed.
3. Add the milk bit by bit until you have a dough.
4. On a floured surface knead the dough carefully until it has an equal consistency. If you wish to have fruit in your scones then add that now to the dough.
5. Then roll it out to about 1” (25mm) thickness and cut out the dough with a circular cutter.
6. Place on a pre-floured baking tray. Then glaze with a mixture of egg and milk to give a shiny surface. Then bake in the oven 12 minutes until brown.
7. Remove from the oven and place on a dish cloth on a wire tray, and cover with the cloth so keep fresh until cooled.

Notes

Serve up with cream and jam in pots and a good old pot of tea. Store in a sealed container.

Recommended Products

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• 
  The Devon Cream Company Clotted Cream 6oz
• 
  NutriBullet Pro - High-Speed Blender

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 376Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 873mgCarbohydrates: 57gFiber: 2gSugar: 8gProtein: 9g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

Want to make your own afternoon tea? |Reading this post below will give you more Afternoon tea recipe ideas:

Like this recipe ? Try some of my other baking recipes here:

Cornish Scone Recipe

 

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