Hi, my name’s Neil Haydock and I’m here
with Rodda’s with a very simple scone recipe for the perfect Cornish clotted cream tea. We’re going to start with 500 grams of flour. To that we’re going to add 100 grams of
salted butter, 100 grams of caster sugar, and 15 grams of baking powder. We’re going to rub that together to form
a crumb. This is going to take a minute or two, but
you just want a fine crumb so all that butter is incorporated into the flour, and the sugar
and the baking powder is all evenly mixed through the mix. So just using your fingertips you’ll feel
when all the butter is incorporated and everything, and we’ve got that nice fine crumb and we’re
ready to add the milk. Use the one hand to steady the bowl, and the
other hand to work the mix together. We’re looking for a nice dough where it’s
coming away from the bowl and your hands, and then it’s ready to roll. Take a little bit more flour, just pop on
your board. Place the dough on it. A little bit of flour on top and a little
bit onto your rolling pin. And we’re looking to take it down to probably
about an inch thick. Ok, that’s perfect and good to go. So we’re going to bring in our baking sheet. This should give us about, sort of, 12 scones. Ok, I’m just going to remove the excess
dough. So the scones are ready for the oven now,
and what we’re going to do is just give them a little bit of a glaze with a little
bit of egg wash. Egg wash is going to give you a nice sort
of deep colour when they come out of the oven. You can just use milk. So our scones are ready for the oven. So we’ve pre-heated it to 200 degrees, and
they’re going to go in for about 15 minutes. So here we are, 15 minutes later, perfect
scone. All we have to do now is put them together. We’re just going to break open the scones,
and in traditional Cornish way it has to be jam first. A decent little amount of jam. And what we’re going to do is pop on the
clotted cream, and show off that really lovely golden crust. Couldn’t be easier, the perfect Cornish
clotted cream tea.