Take a look at Neil Haydock’s recipe for Cornish Scones using Rodda’s Cornish clotted cream.
500g plain flour, plus extra for dusting
15g baking powder
100g caster sugar
100g salted butter, diced
250ml milk
1 free-range medium , lightly beaten
227g pot of Rodda’s Cornish clotted cream
200g good-quality strawberry jam
Rub the flour, butter, sugar and baking powder together to form a crumb.
Add the milk and form a smooth, soft dough with your hands.
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 baking paper. Brush the tops of the scones twice with the beaten egg.
Bake in the oven for approximately 15 minutes. Do not over-bake them or they will be dry.
Serve warm with the Rodda’s Cornish clotted cream and strawberry jam – The perfect Cornish cream tea.
Carving out world records from our north coast shores, racing a polo pony while lashed to the wind and putting the flag in the sand with Big Air, one of the first UK kite schools, Dreya Bennett is a big part of Watergate’s story and has been for over 28 years.
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