The Delights of a Cornish Cream Tea
No matter how you serve your cream tea – jam or cream first – there is no denying that this quintessentially British treat is anything other than delicious.
With references to a Cornish Cream Tea dating back as early as the 1930s, we have been enjoying them for almost a century! There is something particularly unique about sitting down with loved ones experiencing the delights of a cream tea. A weekend ritual many of us have been missing since the lockdown restrictions have been in place.
Whilst in lockdown some of our office team have been recreating the outings to restaurants and cafes for their families that we miss so much. Hosting an afternoon tea or Father’s Day full English breakfast for our households are just two examples, using our best plates and teapots to make it extra special. We have also seen many of our favourite chefs have been posting videos to follow along with on their social media for everyone to have a go at making their most missed dishes at home.
Our favourite cream teas in Cornwall
When you’re in Cornwall, indulging in a proper Cornish cream tea is a must. We’ve rounded up our three favourite places for the best cream tea in Cornwall; think freshly baked scones, lashings of Cornish jam and the finest clotted cream – delicious!
Woods Café, Cardinham Woods Bodmin
This rustic and fairy-tale-like café in the woods is perfect for everyone and dog friendly too. There is a great outdoor seating area to enjoy on a sunny day plus plenty of indoor seating too. They also have an amazing savoury cream tea if you don’t fancy something sweet!
Image credit: @duchynursery
Duchy of Cornwall Nursery Café, Lostwithiel
With beautiful views down to Fowey and Restormel Castle, this is one of the largest nurseries in the South West and they are a St. Eval stockist too! Enjoy delicious cream teas and afternoon teas, with the added luxury of prosecco if you're celebrating. Freshly made and always perfect, a great selection of cakes too.
Image credit: Carnewas Tea Rooms
Carnewas Tea Rooms, Bedruthan Steps
Overlooking the famous Bedruthan Steps with views onto park head, this café is steeped in history originally starting its life as an old mining stable. The tearooms have been run by the same local family for 30 years and are renowned for their amazing cream teas! Perfect to fuel up before (or after) a lovely walk along this beautiful stretch of coastline.
This National Cream Tea Day, why not bring a little bit of the West Country to wherever you are and make some delicious scones for yourself and those you live with, they are wonderfully simple and especially if you fancy making a lovely treat but don’t want to wait for butter to soften! We love this recipe by Jane Hornby on BBC Good Food.
Classic Scones with Jam & Clotted Cream
- 350g self-raising flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g butter, cut into cubes
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- squeeze lemon juice
- beaten egg, to glaze
- jam and clotted cream, to serve
- Heat oven to 220C/fan 200C/gas 7.
- Tip 350g self-raising flour into a large bowl with ¼ tsp salt and 1 tsp baking powder, then mix.
- Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs then stir in 3 tbsp caster sugar.
- Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out.
- Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
- Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.
- If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.
If baking isn’t your thing, why not enter our lovely Cream Tea Day Competition – we have teamed up with some of our favourite Cornish companies including Cornishware, Tregothnan and Baker Tom's to help create the perfect cream tea at your home. Or why not recreate the sweet creamy scent of a lovely cream tea in your kitchen with our Vanilla and Wild Gorse candles.
We've love to hear your favourite scone recipe and favourite place to enjoy a delicious cream tea in Cornwall! Share with us on social @stevalcandles, or via email: firstname.lastname@example.org.