A Cream Tea

If there's one thing the West Country is known for, it's their cream teas. Although it is said to originate in Devon, there were many signs for cream teas in Padstow. Sadly, we didn't manage to have one ourselves; after a 6 mile walk round the headlands near where we stayed, we chanced upon a bed & breakfast advertising cream teas. When we roamed around the gardens, like a pack of 8 hungry wolves, a face appeared at the window. "No cream tea". And that was that.

So when I came back to London I had a scorchingly hot sunny day to while away and I decided to give making my own scones a whirl.

It was surprisingly easy. I'm not an expert baker by any means, but these were so simple I imagine I'll be making them again. Eaten warm from the oven, slathered in strawberry jam and clotted cream, I tried both the Cornish method (above) of jam first, then cream and the Devon method (below) - cream first, then jam. I am happy to report the Cornish way is preferred for me; sinking your teeth into the cream was ultimately satisfying. By the way, they're pronounced 's-cons' in this household.

Plain Scones (adapted from this recipe)

Serves 4

225 self raising flour

1/4 tsp salt

50gr butter, chilled and cut into cubes

25gr caster sugar

125ml full fat milk

The juice of half a small lemon

Extra flour for dusting

Strawberry jam & clotted cream

Preheat the oven to 220C. Add the flour to a mixing bowl and add the salt. Rub in the butter, lifting it as you go to aerate it until you get fine crumbs. Stir in the sugar.

Make a well in the flour and add the milk with the lemon juice. Mix it lightly until it forms a soft and slightly sticky dough. Add more flour if it's too sticky to handle.

Flour your work surface and knead the dough a few times. If you're using a scone cutter, flour it well and cut into the dough but don't twist the cutter. It should make a satisfying "ummphh" sound. pat the dough back and cut another until you have four. Alternatively, an up-ended mug does the trick just as well, though you will have rather mammoth scones.

Dust a baking tray with some flour, brush the scones with a little milk and bake for 10 - 15 mins so that they're slightly browned and cooked through. Leave to cool down a little on a wire rack and then scoff 'em all.

This is best served with tea, but I found it also works well on a hot day with a gin and tonic.