There’s nothing like that Friday feeling to put a smile on our faces at ‘Taste Towers’, but when Friday coincides with National Cream Tea Day, we couldn’t be happier! One of life’s simple pleasures, a freshly baked scone with fruity jam and lashings of real Cornish Clotted Cream is hard to beat. Thankfully there’s also some cracking dairy-free substitutes on the market these days to ensure no-one misses out.
Traditionally a Westcountry speciality, Cornish tradition dictates that the jam goes on first, followed by the cream, 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!
We have some great cafés and tea rooms here on the Island for you to celebrate National Cream Tea Day at and Bluebells Café at Briddlesford Lodge Farm Shop has to be included in the hit-list! The home-made scones here are served with their very own golden Briddlesford butter as well as their own clotted cream made in the Bluebells’ kitchen with the cream from the award-winning herd of Guernsey cows.
Chessell Pottery Café is the perfect pitstop for walkers and cyclists and has built up quite a reputation as one of the best places for a cream tea. There’s plenty of seating inside the lovely light and airy café, but if the weather is good, you can sit outside in the sunshine in the sheltered courtyard garden. If you’ve not got a sweet tooth, the cheese scones make a delicious alternative.
For a cream tea with a touch of class, the Royal Hotel tea is the place to go. Served in the beautiful conservatory or brasserie, their cream tea comes with both a fruit and a plain scone, and homemade strawberry jam. For a truly indulgent treat, push the boat out and enjoy a Royal Afternoon Tea, which includes a range of freshly made finger sandwiches, miniature cakes and pastries, plus warm scones – it can be accompanied by a glass of champagne if you fancy!
If you’re feeling creative and fancy baking your own, follow the recipe below written by our Creative Services Manager, Jo who picked up some of the tricks of the trade whilst living in Cornwall.
Classic Cream Tea
For the actual scone...
- 8 oz Calbourne Water Mill Plain Flour (sieved)
- 1 tsp Baking Powder
- 2 tbsp Caster Sugar (optional)
- 2 oz Briddlesford Butter
- 100 ml Natural Yoghurt
- 100 ml Briddlesford Milk (full fat or semi skimmed)
For the topping...
- Strawberry Jam
- Briddlesford Clotted Cream
- Preheat your oven to 225°C (Gas Mark 7), and cover a baking sheet with a good dusting of flour.
- Combine the flour, baking powder and sugar (if using) in a large bowl.
- 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.
- 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.
- Bring the dough together with your hands, kneading gently, and roll out on a well floured surface until it's 2cm thick. Cut into rounds with a 2 1/2inch / 6cm crinkled edge cutter.
- 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.
- Bake for 15 minutes in the oven until golden brown. Leave to cool for 10 minutes before eating (if you can!).