How to Do Cream Teas Cornish Style – and a Recipe from Fowey Hall
Melissa Love – a graphic and web designer, mother of two daughters and wife of the general manager of Fowey Hall Hotel, Chris Williams – shares her scone recipe, together with her thoughts on the great Cornwall versus Devon cream tea debate!
Says Melissa, “Before moving to Cornwall, I had no idea that there is a right and a wrong way to eat a scone. It turns out that there is a fundamental difference between a Cornish and a Devonshire cream, and plenty of friendly rivalry between the two counties over who produces the best tea.”
Melissa goes on to explain that while the basic components are the same (a pot of tea, scones, fruity jam and lots of clotted cream), there is an important difference when it comes to the order of assembly:
“In Devon, one is expected to add the cream first, then jam (madness!), whilst in Cornwall, the jam comes first. I’m firmly in the jam first camp, and not because I live in Cornwall.”
Melissa’s Favourite Scone Recipe
450g self-raising flour
2 tsp baking powder
50g caster sugar
2 large eggs
Preheat the oven to 220°C and lightly grease two baking sheets. Put the flour and baking powder into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Then add the sugar.
Beat the eggs together and add enough milk to give you 300ml. Put a little aside in a cup for later (to glaze your scones).
Add the egg mixture to the dry ingredients gradually, stirring it in until you have a soft dough. Don’t panic if the mixture is on the wet and sticky side – this means the scones will rise better and be moist and fluffy.
Turn the dough onto a floured surface and flatten gently until it’s about half an inch thick. (If it is on the sticky side, lay a sheet of clingfilm over before rolling out).
Use a 5cm cutter (or tea cup!) to stamp out the scones, pushing it straight down into the dough (don’t twist). Push the leftover dough together gently, knead lightly, then re-roll and cut out more.
Place them on the baking sheets and brush with the leftover egg mixture, then bake for 10–15 minutes until well risen and golden.
Transfer them to a wire rack and leave to cool, covered with a clean tea towel to keep them moist.
Serve your scones as soon as possible, cut in half and topped with lashings of jam and clotted cream.