English Cream Tea

Whenever I travel to the South of England I always look forward to indulging in a scrumptious Cream Tea. Sat outside a cafe in the sunshine with a pot of tea and a scone with jam and cream whilst you watch passers by, fabulous!

Unfortunately, I can’t always be in Devon or Cornwall however, my dad makes a mean scone that is simple to make and gorgeous in flavour. So give these a try – close your eyes and you’ll be transported to the South of England.


Makes 8


  • 8oz/225g Plain Flour
  • 1-2oz/25-50g Caster Sugar, to taste
  • 1/4 pint or 140mls Milk
  • 1oz/25g Fruit (sultanas or a nice variation is dried apricots chopped finely)
  • 2oz/50g Butter
  • 1 good dessert spoon Baking Powder


Preheat the oven to 220degrees. Grease a large baking tray.

Sieve the flour and baking powder together. Rub the fat into the flour and when well combined add the sugar, milk and fruit. Work into a light textured dough.

Turn the dough out and roll 3/4″ thick. Cut into shapes and bake for 10-12mins until pale and golden. Cool on a wire rack.


Serve with butter, jam and clotted cream. Not forgetting a large pot of tea….one lump or two.

English Cream Tea


4 thoughts on “English Cream Tea

  1. Hello from Devon. In Devon tiz cream first, Cornwall is jam first. Jam was written about in Tavistock Abbey in the 11th Century, its all very territorial. The Cornish ‘split’ had butter, then jam and lastly the cream. Thunder and lightening uses treacle or golden syrup. I’m a raspberry jam first type of gal – heaven knows what that makes me other than big hipped! Love your post! Earl grey anyone? x


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