The Cream Tea Season is here

Order Rodda’s clotted cream for the ultimate summer indulgence. Peter Morrell reports

With the strawberry season in full swing, Wimbledon starting in early July and National Cream Tea Day on 30th June there are lots of reasons to order a tub or two of luxurious Rodda’s Cornish Clotted Cream.

I knew that my daughters and granddaughters would be visiting on Father’s Day so as a surprise I ordered some of Rodda’s cream as a special treat. My wife made scones (see recipe below), we got some good quality strawberry conserve and that was it.

My granddaughters absolutely loved the scones. I showed them how to make the ultimate indulgence, there have been scientific studies to prove that this is the best method. First put on the conserve which should be half the height of the scone then the same amount of clotted cream on the top. Eat and enjoy!

Rodda’s have been making Cornish clotted cream since 1890 and it was an instant hit both with locals and people further afield. If you buy clotted cream make sure that it’s prefixed by the word Cornish. This means that it has got PDO (Protected Designation of Origin) status and can only be made in Cornwall.

Rodda’s Cornish Clotted Cream is available online from the shop on their website or you can buy it at good grocers and supermarkets.

National Cream Tea Day

The Cream Tea Society have named Friday 30th June as National Cream Tea Day. This is the third year that a day will be dedicated to all things scones, jam and cream (clotted, of course).

Whether you fancy hosting an afternoon tea to rival the Queen’s, or simply want to treat your nearest and dearest to freshly baked scones swamped with jam and cream, Cream Tea Society Partners Rodda’s and Tiptree are eager for everyone around the country to celebrate this quintessentially British tradition.

So bring out your best china, lay out your gingham and prepare to feast together like never before.

A little more about the Cream Tea Society

The Cream Tea Society is a community that shares in the love and enjoyment of this popular pastime, dating back to the 1840s. Free to join, it has been founded by Wilkin & Sons Tiptree and Rodda’s Cornish Clotted Cream. They are also pledging up to 50,000 portions of jam and clotted cream to give to charity cream tea events.


To help you enjoy you jam and cream to the fullest here is a recipe for some rather special scones

Lemon and Caraway Scones from the Cream Tea Society

Great British Bake Off champion Nancy Birtwhistle says of the recipe: A well made scone is light, springy and delicious. They are best served fresh and eaten the same day. The recipe below therefore is for just six scones – you need to eat them all in one sitting.

I always make scones by hand and the secret of success with scone baking is to not have the mix too dry, try not to over handle plus you need a very hot oven.

These scones are sublime – flavoured conservatively with lemon and caraway seed. My inspiration for this recipe came from the lemon and caraway seed cake my grandmother used to make.


  • 225g Self raising flour
  • 45g salted butter
  • 35g caster sugar
  • Zest and juice of 1 lemon
  • 130ml whole milk
  • 1 tsp caraway seeds
  • 1/2 tsp vanilla extract

Firstly, in a dry frying pan toast the seeds gently for a minute or two just to extract the nutty flavour contained within. Don’t burn them or they will be bitter.

In a medium mixing bowl grate the zest from the lemon. Place the milk in a small jug or glass then squeeze the lemon juice into it (the lemon should yield about 20ml) and set aside to thicken and curdle.

Place the self raising flour into the bowl containing the zest then add the softened butter and using your finger tips rub the mix together until it resembles breadcrumbs. Stir in the sugar and toasted seeds.

Add the vanilla extract to the milk mixture then add sufficient to bind the dough together. I use a knife initially then my hands. The dough needs to be just sticky, not too wet that you cant handle it and not too dry.

Turn out onto a lightly floured worktop then smooth out using a rolling pin or simply the palm of your hand. The dough needs to be quite thick – about 1.5cm. Using a 7cm cutter dipped in flour to prevent the dough sticking, cut out six scones. You will need to reuse the trimmings.

Place your scones on a baking sheet lined with non stick parchment then pop them into the fridge.

Heat your oven to 225 degrees c and when your oven has reached its temperature take your scones from the fridge and if you have any milk mix left, give them a little brush just on the tops. Avoid letting any run down the sides as this will impede the rising.

Pop straight into the hot oven and bake for 10-12 minutes until well risen and golden. Do not overbake – the base of your scone should be golden brown not dark brown or black !

Cool on wire trays and serve the same day.