Homemade Scones and Clotted Cream

Is there anything nicer than a proper Cornish Cream Tea? I can’t wait to share how we made our homemade scones and clotted cream recipes.

My mother in law, Jane, is visiting from Cornwall and I thought it would be fun to welcome her with a delicious cream tea. We did the jam and clotted cream the classic Cornish way (I’ll share more on that later).

Luke made the clotted cream from delicious heavy cream from Hornstra Farms. It was the very first time I ever had homemade clotted cream and it was worth the time and effort – so rich and creamy. Luke’s clotted cream had sooooooo much flavor.

Conor baked the scones from scratch and he based it on the King Arthur Baking Recipe with some modifications.

What is a Cream Tea?

For those of you who don’t know, a cream tea is usually an afternoon tea consisting of scones, jam, and clotted cream with tea. They are also known as Devon Cream Tea or a Cornish Cream Tea. It is thought that cream teas date back to the 11th century. Devon and Cornish cream teas vary by the placement of the cream, see below, and what the cream is made of. Devon clotted cream is thinner.

I first had a cream tea in St. Ives over looking the harbor. I LOVE them and prefer a cream tea to high tea.

The Cornish Cream Tea

Since my husband is from Cornwall, we believe in the “Cornish Cream Tea Method”. In Cornwall the scone is split in half.

Then the jam is spread across it. Usually, strawberry jam is used for scones, but we used our homemade gooseberry jam for this cream tea.

Then you top with clotted cream!

The Devon Cream Tea – reverses the clotted cream and jam so that the cream is under the jam. My husband and his whole family believes this is incorrect because you can get more clotted cream on if it’s on top. It’s really funny how this such a contested thing between the two counties.

What You Need To Make Clotted Cream

• NOT Ultra-pasteurized heavy cream
• LOTS of time

What You Need to Make Scones

• Flour
• Milk
• Vanilla
• Eggs
• Baking Powder

Both of these are very easy to make but the clotted cream takes a lot of time in the oven and the fridge. It’s also essential to use not ultra-pasteurized heavy cream. This can be hard to find in regular super markets but we found that Hornstra Farms carries it.

Scones are pretty easy and you’ll probably have everything you need to make them already in your pantry.

FAQ – Answering Your Questions

Homemade Clotted Cream

Rich and creamy homemade clotted cream to top your scones

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 12 hours hrs

Refrigerated Time 8 hours hrs

Course Snack

Cuisine English

Servings 15 people

Ingredients

  

• 1 pint heavy cream NOT ultra-pasteurized

Instructions

 

• Step 1 – Preheat over to 170℉ and pour heavy cream into a 9×9 pyrex dish.
• Step 2 – Place in middle rack of the oven for 10-12 hours until it has a thick skin but it hasn't gone brown.
• Step 3 – Cool to room temperature.
• Step 4 – Place in fridge for 8 hours.
• Step 5 – With a spoon remove the clotted cream from the milk at the bottom. The clotted cream will be floating on top of the milk.
• Step 6 – Mix cream and serve with scones!

Notes

The extra milk can be used in scones.

The clotted cream can be stored in the fridge for up to 2 weeks.

Clotted cream is also good on anything sweet – biscuits, cookies, fruit, and ice cream.

Keyword clotted cream, Cornish Cream Tea, cream tea

Homemade Scones

This is based on the King Arthur Recipe with some modifications

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Course Snack

Cuisine English

Servings 8 scones

Ingredients

  

• 2⅔ Cups All Purpose Flour Unbleached
• ⅓ Cup Sugar Granulated
• ¾ Teaspoon Salt
• 1 Tablespoon Baking Powder
• 8 Tablespoons Butter Cold, Unsalted
• 2 Large Eggs
• 3 Teaspoons Vanilla
• ¾ Cup Milk or left over heavy cream from scones

Instructions

 

• Step 1 – preheat oven to 375℉. Grease baking sheet and line with parchment
• Step 2 – In large mixing bowl, mix together all dry ingredients. Cut the butter and mix with hands until the mixture is just crumbly.
• Step 3 – In another bowl mix whisk the eggs, vanilla, and milk or cream. Add liquid ingredients to the dry ingredients and stir until moistened and it holds together.
• Step 4 – Place the dough mound onto baking sheet, brush with milk.
• Step 5 – Bake scones for 30 minutes until lightly browned. Remove from oven and let sit for 4-5 minutes to set. Slice into wedges. Serve with jam and homemade clotted cream.

Notes

You can also make these in a scone pan, but reduce the cooking time by 5 minutes.

We like our scones plain but you can add extra mix-ins.

Keyword Cornish Cream Tea, cream tea, scone

I often get asked about sources and I’m including them below for your convenience.

Shop This Post

• Anchor plates – vintage – see post here
• Cornishware Mugs and Pitcher – see more of my collection here
• Napkins
• Napkin Holder
• Table – get the build plans here
• Ramakin
• Canning Jar
• Pyrex Dish
• Baking Tray
• Parchment
• Scone Pan

Let’s Stay In Touch

Did you make this recipe? If so, let me know!

Be sure to pin this for later.

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