English Cream Tea

Strictly speaking, this is Cornish Cream Tea. Some may say it's Devonshire Cream Tea but in Devon it is customary to split the scone, add clotted cream followed by a dollop of jam.

In Cornwall, the tradition is to butter the scone, then spread with jam and top off with cream.

Now, I'm a Devon girl originally but I prefer butter and jam first with cream dolloped on last. Shhh...don't tell the relatives!

This Instructable brings together 2 previous ones. Martha's Amazing Jam and my own recently decorated teapot.

Step 1: Make Some Scones.

Easy right?

In my case, easier to buy as I've always been hopeless with scones but this time I thought I'd try to make them using my food mixer rather than rubbing in fat and kneading dough.

225g self raising flour

1 tsp baking powder

pinch salt

50g cold chopped butter

50g sultanas

25g caster sugar

150ml milk

beaten egg

bit more sugar.

Preheat oven to 220 degrees celsius. Line a baking tray with baking paper.

Sift the flour, baking powder and salt into the mixer.

Turn on the mixer and gradually add the butter allowing each addition to break up into crumbs before adding more.

The mixture should be like fine crumbs.

Step 2: All Change!

Remove the mixing attachment.

Stir in the sugar and sultanas.

Attach the dough hook.

As the hook is turning, gradually add the milk until you get a soft dough.

This can all be done by hand too, just rub the butter into the flour, add the sugar and sultanas. Make a well in the centre and pour the milk in. Mix with a fork and then by hand.

Step 3: Make Some Shapes

Turn the dough out onto a floured surface.

Roll, or pat, out to about 2-3cm thick.

Cut out circles with a pastry cutter about 5cm in diameter.

Place the circles on the baking tray.

Brush the scones with a little beaten egg and sprinkle with sugar.

Bake for 12-15 minutes

Step 4: Cool a Little and Boil the Kettle

Transfer the scones to a wire rack to cool a little. They will cool quite quickly and be perfect by the time you've made the tea.

Boil the kettle and add the water to the teapot to warm the teapot.

Reboil the kettle.

Use the hot water in the teapot to warm the cups.

Step 5: Use Your Favourite Tea

I used English Breakfast Teabags for this, but you can use whatever you fancy or use leaves.

I used 3 bags for my pot, which should be enough for 5-6 cups or 3-4 mugs.

Fill up with fresh, boiling water.

A tip- run the tap a little before filling the kettle, and only use water that's been boiled once. It helps the flavour of the tea.

Step 6: Find Your Favourite Jam

In my case, it was Makerspace Member Martha's homemade jam that I used.

It's perfect for this.

Step 7: Time for Tea

Slice your scone in half.

Spread with butter.

Then jam.

Then a dollop of clotted cream.

Pour the tea and serve as you like. Milk and 1 sugar for me please.