Scones are super simple to make, and are a topic of much Cornwall vs Devon debate. Try your hand at this quick and easy recipe – just remember, jam first! Let us know how you get on by posting on our Facebook page and email any Cornish recipes of your own or that you’re particularly fond of to email@example.com for the chance to be included in this section!
500g Plain flour, plus extra for dusting
15g Baking powder
100g Caster sugar
100g Salted butter, diced
1 Medium free-range egg, lightly beaten
227g Pot of Rodda’s Cornish clotted cream
200g Good-quality strawberry jam
The Cornish put jam on first, then clotted cream. Devonian scones are the other way around.
- Preheat the oven to 200C / gas mark 6.
- Rub the flour, butter, sugar and baking powder together to form a crumb.
- Add the milk and form a smooth, soft dough with your hands.
- Roll the dough out on a lightly floured surface to 2.5cm thick and cut into rounds with a 5cm cutter. Place on a baking tray lined with baking paper. Brush the tops of the scones twice with the beaten egg.
- Bake in the oven for approximately 15 minutes – be careful not to over-bake or they will be dry.
- Serve warm with topped with Clotted cream and jam.
Recipe: Watergate Bay Hotel