Proper Cornish scones for the ideal cream tea

Proper Cornish scones for the ideal cream tea

Scones are the easiest baking treat you could possibly enjoy and one that will truly enhance any Cornish cream tea and afternoon tea. Follow this simple recipe and fill your kitchen with the smell of warm scones. Don’t forget, when have patiently waited just enough time for your bakes to cool down and are ready to make your cream tea make sure you do it the Cornish way, jam first and then clotted cream!

When it comes to adding a spoonful of wonderful – we have you covered.

Find out more about our Rodda’s Cornish clotted cream.

  • 500g plain flour
  • 15g baking powder
  • pinch of salt
  • 100g caster sugar
  • 100g diced butter
  • 250ml milk

Sieve flour, baking powder, sugar and salt into a bowl.

Using just your fingertips, rub the butter into the flour until it is no longer visible.

Add the milk and mix well. Once it starts to come together, turn out on to a lightly floured surface and knead gently until it forms a smooth, soft dough.

Preheat the oven to 200 degrees /Gas Mark 6.

Roll the dough out on a lightly floured surface to 2.5 cm thick and cut into rounds with a 5cm cutter. Place on a baking tray lined with parchment paper.

For the egg wash, mix ingredients together in a small bowl and brush the tops of the scones twice.

Bake in the oven for approximately 15 minutes. Do not over-bake them or they will be dry.

Serve them warm with Cornish clotted cream and homemade strawberry jam.

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  1. LInda says:

    Sounds like a nice easy recipe to try as I have lost mine but what are the ingredients for the egg wash?

    1. belinda says:

      You’re right this is a really easy and great recipe. For the egg wash simply use a pastry brush to brush the top of the scones with a little beaten egg.

  2. Tamsin Floyd says:

    This recipe is the best scone recipe ever. Easy to do and fantastic results every time, thank you!

  3. Christopher Eddy says:

    Only True Cornish People know how too make proper scones and serve them with good strawberry jam and good quality Rodda’s clotted cream

    ( always jam first,then clotted cream )

  4. karen says:

    Hello, if i make these scones and keep them in an airtight container will they still be nice the next day? Or a are they good to freeze once made? Also if i do make them one day and use the following day and want to serve them warm, would i just pop them in oven for afew mins?

    1. belinda says:

      Scones are really best if they are eaten on the day that they are made. However you could try freezing them once baked, when you want to use them simply thaw and then pop in the over for a few minutes if you want them warm.

    2. Sandra Haydock says:

      I find 10 seconds in the microwave renews the freshness as ongoing as you eat them straight away. Wrap well individually if freezing and do it as soon as possible after cooking and cooling

  5. wendon wigglesworth says:

    I’m going to try the scones!!

    Can I freeze your clotted cream or not and how many days past the expiry on your box will it be safe to use?

    1. belinda says:

      We wouldn’t recommend home-freezing our clotted cream, as this can alter the texture and quality of our cream. As for the shelf life of our products, we would always recommend that our cream be consumed within the best before period to ensure the very best quality.

      Thank you for your enquiry, and I hope you enjoy making (and, of course, eating!) the scones.

  6. Sandra Jones says:

    Hi, I’m abit confused.. Reading all the information on your website it does say that the cream can be frozen and that it won’t affect the taste in any way. Apparently you freeze it if shipped abroad. You have advised another enquirer that the cream should not be frozen. Could you confirm which view is correct. Thank you, Sandra

    1. belinda says:

      I’m sorry for any confusion Sandra. It is possible to freeze our cream, but we wouldn’t really recommend that you do this at home. The chances are it will lose it’s silky texture and end up a bit crumbly when you come to defrost it, which is not ideal as I’m sure you’ll agree. We do freeze our clotted cream for some of our overseas customers, but we do it under special conditions with some quite fancy equipment. It’s a case of ‘don’t try this at home’, I’m afraid.

      1. Sue Platt says:

        when I moved to France I use to bulk buy on return to UK and freeze on return to France….it freezes well, no problem!!! I am now in Cornwall and yes I freeze any left over cream as I am on my own and don’t always use a tub…also it is cheaper to buy a bigger tub and freeze the rest!!

  7. Philip Noordberg says:

    I going to make your recipe for cornish scones. I’m from Canada and I would like to clear oven temperature for your recipes. When you refer to 200 degrees I would like to confirm if this C or F? I’m thinking it’s C for the scones???

    1. belinda says:

      Sorry for the confusion. All our recipes are indeed quoted in degrees c. Enjoy your scones!

      1. Annika says:

        Thank you for this Information!
        Although, why not add it to the recipes directly?
        Or maybe put it in a standard header for all recipes?
        I was wondering about F or C too and just stumbled about the info down here in this thread.
        P.S.: Thanks for all those mouthwatering recipes on this site. I am very much foreward to trying some. The first will be the Scones 🙂
        P.P.: I will keep my fingers crossed, that your shop will one day deliver to germany!

  8. Danielsconelover says:

    They look Cornish and taste cornish!I love this recipe

  9. Scotty2hotty says:

    Wicked!how did you learn to cook.Maybe my scales don’t work because there was a mountain of butter in the mix or its just the recipe.

  10. Magali says:

    Hello from the north of France.

    I have just baked some scones according to your recipe . Everything was all right except the cooking time which you did not mentioned. Could you give me this information ?

    Thank you for this delicious recipe.


    1. belinda says:

      Really glad you enjoyed our scones. We recommend that you bake them for about 15 minutes (but do watch them as this can vary from oven to oven)

  11. j debnam says:

    how long to bake for

    1. belinda says:

      Sorry we missed this from the recipe! You should bake in the oven for approximately 15 minutes.

  12. jean says:

    how many average/large size scones can i allocate per pot of clotted cream?

    I have 270 scones to use for a cream tea

    thank you xx

    1. belinda says:

      When we’re making a cream tea for a few people, we always use the following rule of thumb: one ounce per person (that’s 30 to 40g in new money). So you would get roughly 8 portions out of our 227g pot. I hope this helps.

      1. natalie says:

        When you say 1oz of cream per person, is that per scone or are you assuming each person has 2 scones?

        1. belinda says:

          As a rule of thumb, we’d say 1 oz of Cornish clotted cream per scone is just right

  13. Averil pinckney says:

    I retire from the n.h.s after 38years on 31/12/14, and moving to cornwall where my daughter lives,
    i am making this recipe for the girls on my ward as a leaving surprise, with jam and cream,

  14. Teena says:

    Pinch of CORNISH sea salt of course!

  15. kate brown says:

    best scone recipe i’ve tried, and i’ve tried a lot!!!

    many thanks

  16. Helen says:

    Please how much jam do you suggest per scone ? I am serving 40 people for a birthday party. I appreciated the tip of 1oz cream per scone but now the jam !

  17. h penny says:

    Quality is everything – it cannot be compared! Why eat any other cream???

  18. Ali says:

    Oh my, just tried these and they are the best I have baked. Boy’s loved them too.

  19. Kevin says:

    I made these yesterday following a trip down to South Devon not quite reaching Cornwall- the lovely cream teas I had during my visit led me on a search for a good old recipe. I’ve tried endless amounts of general recipes for scones but without great satisfaction….UNTIL this one!!!!! Just divine, absolute perfection. This recipe truly impresses. thanks so much.

  20. h penny says:

    RODDA cream was used at the celebration tea in the first class waiting room, now disused, for Cunard’s 175 years since they started in Liverpool . .. hopefully all cream teas in the area will see the sense of having ‘proper’ cream for their CREAM TEAS!!

  21. Amanda says:

    How about putting up a recipe for a proper Cornish Cream Tea??? ie… We don’t use scones! We use Splits… Your doing a Devon Tea …which is sad as things like this,are slowly eroding the Cornish Traditional way into obscurity.

    1. belinda says:

      Of course, being Cornish we couldn’t miss out the classic Cornish split – which is why we have a rather nice recipe here:

  22. val says:

    I really miss my cream teas after moving to Australia, this recipe will bring back good memories!

  23. Shirley Harris says:

    Just made the strawberry jam. Got a nice bit pot of Rodda’s clotted cream, so now to bake the scones for tea. Yum

  24. AVIS SHORT says:


  25. Gill says:

    I have never been able to make an acceptable scone-until now!!! I tried this recipe at the beginningg of the week and felt so confident that I made all the scones for our church cream teas. I have never had so many compliments for my cooking! I strongly recommend this recipe and coupled with jam and roddas clotted cream, it is bound to be hugely successful anywhere. Thank you so much.

  26. Janet says:

    I have been making scones for years, but this recipe definately makes the best scones!

  27. wende elezabeth says:

    I have been searching for a g e s to find a wonderfull mouth melting scone ,,i will buy the ingrediants ,,and tell the truth of your recipe,,,

  28. Dotti says:

    Hi I followed the recipe but mine are cooked on out side but not on inside cooked them gas mark 6.what did I do wrong.

  29. Sarah says:

    Can you bake this in a cast iron scone pan? (The ones with the wedge shaping)? Does this alter the baking temperature or cook time? Does it turn out better or worse than using a biscuit cutter?

  30. Sue says:

    I’m looking for Jane Holmes recipe for scones using yeast, can you help?

  31. wen'dee says:

    going to follow your recipe tomorrow. wish me luck,,,

  32. sara says:

    this is really good you should try it

  33. michèle says:

    I tried this recipe today, and it was very good!
    thank you.
    Where could I find clotted cream in brittany?

  34. sarah says:

    Really easy and good recipe!!

  35. Aileen Blue says:

    I don’t know if it is 15g or 5g baking powder

  36. Richard Folley says:

    Proper Cornish cream teas are made with splits, not scones!

  37. Lea says:

    Great recipe – so easy and sooo tasty! I left them in the oven for about 17 minutes and the scones were just perfect! A bit english way of life in Germany 😉
    Thanks for sharing this receipe!!

  38. Monika says:

    Thank you. This is a really easy, tasty and quick recipe. I just tried today evening and all together was maybe a half an hour. I wanted to take some scone to my family when I will go to visit them in Hungary. But I will just take this recipe and make them there. Thank you!

  39. Montserrat Cawdron says:


    We are having a cream tea event for charity…… could I ask how much clotted cream would be required for 150 scones please? Also do you support such events as we have to raise the funds for the cream tea. Are you able to offer any discount vouchers at all?

    1. belinda says:

      Thanks for your message. Rodda’s along with Tiptree support as many charity Cream Tea events as possible with the Cream Tea Society. You can find more information, including how to apply at

  40. Julie lantsbery says:

    As I usually use an egg in scones recipe, will these rise and taste the same without an egg? Many thanks

    1. belinda says:

      Hi Julie, Scones without egg work for us! Check our online recipe out here:

  41. Maggie Helmore says:

    How many pots of jam for 70 scones, please?

    1. belinda says:

      Hi Maggie, are you inquiring with regards to a charity event?

  42. rona Barton says:

    Quantities please:
    how many small not mini scones (2xhalves) will a tub/ carton service..?
    thank you

    1. stephen says:

      What size tubs are you buying Rona?

  43. Henry Thompson says:

    I purchase quite frequently Rodda’s Clotted cream here on the Wirral. I just love it!! However I have NOT seen any of your Butter , or other products for that matter, in any of the shops in this region. I would love to purchase Rodda’s Butter occasionally instead of Normandy Butter! At 87 years I have my favourites, and Rodda’s Cream is one of them.

    1. stephen says:

      We hope you more of our products available more widely soon. Try Sainsbury’s and Waitrose for our Butter and Creme Fraiche

  44. Linda Owens says:

    simple recipe with fab results… they rose very well. I forgot to brush the top with egg or milk, but they were still deliscious with stawberry jam and clotted cream on, or even just butter. Ill defo use this recipe again. Thank you Rodda 🙂

Time: 20 minutes
Makes: 12

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