Getting asked by Baking Mad to blog my favourite summer desert was more than a little tricky.
Raspberries in Champagne Jelly was my first thought (especially if I was trying to impress). Then there’s Eton Mess, that quintessentially English scramble of meringue, cream and strawberries which is beyond decadent.
But then I realised, I’ve never made you a Cornish Cream Tea! What could be better for a sunny day, with friends a visiting than a fresh scone piled high with strawberry jam & a BIG dollop of clotted cream? Thankfully Lizzy & H came to help me scoff them!
For those not in the know, this is the way to serve a Cornish cream tea, with the jam on first and the cream heaped on top. If you cross the river Tamar into Devon, they do it all back to front with the cream on first and the jam on top. Trust me, the Cornish way wins every time :)
Whilst I made a plain scone here to let the clotted cream and jam do the talking, Baking Mad have a tonne of interesting recipes for scones and lots of other gorgeous looking summer baking recipes too. Enjoy!
- 175 g flour
- 10 g butter
- Pinch of salt
- 3/4 teaspoon Cream of Tartar
- 1/2 teaspoon Bicarb of Soda
- About 150ml water or milk
Preheat oven to 220C/425F/Gas 7.
Rub butter into flour well. Add salt, cream of tartar and bicarb and mix well. Mix in the water or milk until a stiff dough is formed.
I found it quite dry and hard to work with, but persevere, the final result will be well worth it!
Turn out onto a lightly floured board and knead gently. Cut dough in half, form each half into a ball and roll out until roughly half an inch thick.
Using a round cutter (or upturned glass) cut discs out of the dough. Be sure not to twist the cutter as you remove it from the dough or your scones will be twisted looking. Keep the cutter straight.
Place on a greased baking sheet & bake for about 20 minutes or until the top is lightly golden brown and they have risen well.