Happy National Cream Tea Day! We’re not saying you ever need an excuse to enjoy a cream tea, but quite frankly it would be rude not to indulge when we’re celebrating this delicious dish nationally! We’ve been busily getting ready for National Cream Tea Day with the Keepers of the Cream, iconic Cornish dairy, Rodda’s. We have designed a limited-edition fusion of afternoon tea with
a delicate hint of jasmine, created in partnership with Nicholas Rodda, the fifth generation of the Rodda family, and his team. The
blend is noted as a traditional afternoon tea, with a light and refreshing taste. The flavour profile has been designed to perfectly balance the different components of a classic cream tea: crumbly scone, fruity jam, and of course the velvety texture of Rodda’s Cornish Clotted Cream.
We’ve also been trying out some recipes for special tea infused scones to celebrate National Cream Tea Day and have come across this little delight from Sainsburys.co.uk. Perfect for pairing with jam, cream and, of course, our English grown tea.
- 150ml milk
- 2 tbsps loose leaf Earl Grey tea
- 375g plain flour
- 20g baking powder
- 75g cold butter, cut into small cubes
- 100g caster sugar
- 2 eggs, plus extra for glazing
Heat the milk to boiling point in a saucepan, then add the loose Earl Grey Tea leaves and remove from the heat. Leave to infuse until the milk has cooled to room temperature, then remove the tea leaves by straining.
Preheat the oven to 220°C/fan 200°C/gas mark 7. Put the flour and baking powder in a large bowl and add the butter. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Stir through the sugar.
Whisk the eggs with the cooled milk, then add this to the flour. Mix until it comes together to form a soft dough. The mixture should feel quite sticky and wet – if it’s too dry, add a splash more milk. Lightly flour your work surface and tip the dough on to the surface. Knead the dough gently by folding it in half, turning 90° and then folding again, repeating this process a couple of times until the dough feels smooth. Roll out the dough to a thickness of 3cm and cut out your scones using a scone cutter, reworking the offcuts together again to ensure you use all the dough.
Place the scones on a baking tray lined with greaseproof paper, making sure they have enough space around them to rise. Leave for approximately 30-45 minutes at room temperature. Glaze the tops with beaten egg and bake in the oven for 15 minutes, or until well risen and golden brown.
Serve with our Kea Plum Jam to cut through the sweetness of the scone and richness of the cream! Happy National Cream Day!