Cornish Clotted Cream Tea Recipe

Cornish Recipes > Cornish Clotted Cream Tea

How to make a Cornish Clotted Cream Tea:

No one should visit Cornwall without having a traditional cream tea which consists of buttered scones, jam, clotted cream and a pot of tea.

Cornish clotted cream has traditionally had many uses. It can be used as a substitute for butter and served with vegetables; it can be used in mashed potatoes, in pasties, on ice cream or as the only fat content when making a cake. Clotted cream is the thickest of all the creams and so lends itself to spreading rather than pouring as with single or double cream. Unlike whipped or aerosol cream, clotted cream holds its shape and will sit happily on junket, cakes and scones for several hours before serving without separating or becoming liquid.

If you want to try a making a cream tea in America visit Gourmet Food Store to buy British Double Devon Cream, which is another name for Clotted Cream. Make some scones, choose your favorite jam, make a pot of tea and hey presto you have yourself a Cornish Clotted Cream Tea!

Here are some other traditional Cornish ways of using clotted cream:

Junket with Clotted Cream Recipe
Cornish Burnt Cream Recipe
Fried Eggs with Clotted Cream Recipe
Cornish Sandwiches Recipe (an everyday version of the luxury Cream Tea)

If you have a question or comment relevant to this page, then please post it below.

Comment Script

I come from the Toldish area near St Columb, we never eat scones with a cream tea, always Splitters, I have a recipe, but what is yours?
Kevin

#5 - Kevin Wilkinson - 01/12/2012 - 07:29

I agree; Cornish 'splits' are traditional - less rich and fancy - and certainly not served with butter AND cream! Clotted cream is simple to make if you have the time and inclination. Milk bought in shupermarkets may not work at all if already pasteurised & homogenised. It is merely fresh (raw if you can get it), very rich milk, put aside for some (8+) hours to stand undisturbed in a cool place and then accurately scalded and held at 84 degrees C 'au bain marie' until it thickens and a crust forms. This has the dual effect of simultaneously pasteurising it. But really, don't bother with Heavy Cake - bland & uninteresting. Even my lovely grandmother who never complained about anything would wrinkle her nose when offered jsut the smallest piece.

#4 - Garth Willoughby - 09/11/2010 - 05:42

We will put up a recipe for Cornish Heavy Cake in the next few days.

#3 - mary - 08/21/2007 - 09:29

Hi,

I have 3 sisters but only 2 bake?? I would love to make them a good Cornish Heavy/slab cake.

can you help.

I'm 58 2 left hands and although born in Helston have lived abroad for at least 36 years (Army etc).

Frank

#2 - frank - 08/16/2007 - 13:50

Hi,
Yes, when I was growing up in the village we always used to have splits fresh from the bakers with jam and cream (no butter). Not sure where the idea of scones as a traditional part of the cream tea came from although I think that may be more of an upcountry thing.We always made what we call powder buns rather than scones.

#1 - Connie - 06/15/2007 - 08:52

Buttered scones,jam and cream??!!!!!

When I was a child we had splits,jam and cream.

#0 - H Rule - 06/06/2007 - 15:35


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