When in Cornwall

My darlings, when in Cornwall one simply must partake in a number of delights. Cream teas are obligatory as is Cornish cream, pasties, ice cream and plonk!

We have had a jolly good bash at the lot of them. We found an adorable village hall ( complete with bunting) which was serving tea on our way home. It was impossible to resist so in we went.

Could you?

It was served in china cups and served by a grey haired old lady whom we wanted to kidnap!

The worker bees in action

It was all home made. The scones, the jam. The clotted cream was in a huge tray straight from the farmer and had an extra thick crust. Heavenly.

The best recipe we have found for scones is by Hugh Fearnley Whittingstall.

Mr.Lee rolls up is shirt sleeves and makes them to perfection. Ones waistline suffers but one can not complain.

  • 300g plain flour
  • 2 tsp baking powder
  • Pinch of salt
  • 75g unsalted butter (at cool room temperature), cubed
  • 50g caster sugar (Hugh used 100g to create a sweeter scone)
  • 1 egg
  • 120ml double cream
  • 1 tsp vanilla extract (optional)
  • Milk, for glazing


The standard River Cottage recipe uses 50g of sugar but if you’d prefer a sweeter scone use between 75g – 100g. Either way, they’ll taste delicious.

Preheat the oven to 200°C/gas 6 and lightly grease a baking sheet.

Sift the flour, baking powder and salt into a large bowl. Add the butter and rub in with your fingers until the mix resembles fine breadcrumbs. Alternatively, do this in a food processor before transferring the mixture to a bowl. Either way, then stir in the sugar.

Beat the egg and cream together, with the vanilla extract too, if you’re using it. Pour into the flour mixture and bring together lightly with your hands into a dough. Turn out on to a lightly floured surface and knead very briefly to form a fairly smooth ball.

Pat or gently roll the dough out to a thickness of about 4cm. Use a 6-7cm diameter cutter to stamp out scones from the dough. Put them on the prepared baking sheet, brush the tops with a little milk, and bake for about 15 minutes until risen and golden. Transfer to a wire rack to cool for a few minutes, then serve slightly warm. Scones do not keep well so eat them up quickly!


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