For most people a visit to Cornwall is not complete without the perfect Cornish cream tea and everybody has their favourite cream tea location.
Strictly speaking, a traditional Cornish cream tea consisted of a Cornish split – a slightly sweet bread roll that is “split” open and slathered with jam and clotted cream but most Cornish cream teas now serve scones.
The other big debate is should it be jam or cream first on your scone?. It is generally accepted that when in Devon, it’s cream first, and when in Cornwall it’s jam first. There has even been scientific research on the subject and the exact ratio of scone, cream and jam for the perfect cream tea experience – who knew?
We wouldn’t dream of messing with your preferred way of enjoying your Cornish cream tea, but we say the perfect one needs a great pot of tea, freshly homemade plain scones, delicious stawberry jam and lashings of proper Cornish clotted cream.
Vistors to Gilbert Lodge are divided on where to find the perfect Cornish cream tea nearby, but these always get a mention in our visitor comments (with the added bonus of great views)
Boscastle Farm Shop
Hillsborough Farm, Cornwall PL35 0HH
Crackington Haven, St Gennys, Cornwall EX23 0JG
Cherry Trees Coffee House
West Quay, Padstow, PL28 8AQ
Rest A While Tea Garden
Coastguard Houses, Hawkers Cove, Padstow PL28 8HW
National cream tea day 2018
Save the date… Friday 22nd June – If you cant wait , heres how to make your own scones:
Classic Scone Recipe (by Mary Berry)
450g self-raising flour
2 level tsp baking powder
100g butter, softened, cut into pieces
2 free-range eggs
a little milk
Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs.
Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml. Stir the egg and milk into the flour and mix to a soft dough.
Turn out onto a lightly floured work surface, knead lightly and roll out to a rectangle about 2cm/¾in thick.
Cut into as many rounds as possible with a fluted 5cm cutter and place them on the prepared baking trays.
Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour.
To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.