Callestock Blog

National Cream Tea Day is an opportunity to indulge in a little slice of luxury, a small dollop of joy, and a pot of happiness.

This annual event, held each June, celebrates everything wonderful about the traditional afternoon treat, from the etiquette (yes, there's a very strict etiquette) to whether you should spread jam first or clotted cream (it's obviously jam first...).

The origins of the cream tea can be traced back to the 1850s tourism boom in the Westcountry. The rapid growth of the railways brought more passengers to the coast, so local restaurants, cafes and hotels showed off their skills by baking and selling delicious afternoon cream teas, made with the finest local ingredients.

This tradition is continued at Callestock - every guest is welcomed to the holiday cottages with a complimentary freshly baked Cornish Cream Tea - it's the perfect start to a holiday.

But if you can't wait until your next break away to Cornwall and want to celebrate National Cream Tea Day now (and who can blame you?) then here's Liz's grandmother's recipe.

Become a master baker and have a go yourself, wherever you are - share your photos on the Callestock Facebook page.

Liz's Grandmother's Scone Recipe

Makes 8-10 scones

Preparation: 15 minutes

Cooks in: 10-12 minutes

DOWNLOAD & PRINT LIZ'S SCONE RECIPE

Ingredients:

8oz (225g) self-raising flour

1 level teaspoon baking powder

1½oz (40g) softened butter

1oz (25g) caster sugar

1 egg

Approx ¹⁄4 pint (150ml) milk

Instructions:

1. Preheat the oven to 220°C / 200°C fan / gas 7
2. Sieve the flour and baking powder into a bowl
3. Add the butter and rub in until it resembles fine breadcrumbs
4. Stir in the sugar
5. Break the egg into a jug, whisk lightly and add the milk
6. Gradually add the milk/egg to the flour mixture, and mix to a soft dough
7. Save a little of the milk/egg for later
8. Turn out onto a lightly floured surface and knead gently
9. Roll out to 1¹⁄4 inch thickness and cut into rounds
10. Place on baking tray and brush the tops with remaining milk/egg
11. Bake in the preheated oven for 10-12 minutes, until your scones are light brown underneath or until it sounds hollow when you tap the base
12. Serve with lashings of Boddington's high fruit Strawberry Conserve, a generous serving of smooth Rodda's clotted cream (made with Callestock cow's milk) and a freshly brewed pot of Cornish Tea.

Yum.

Click here or below for a downloadable version of Liz's recipe to print and keep.