English Cream Tea

Tea is a tradition in the UK, and Cream Tea takes the cake, so to speak.  It’s a scrumptious combination of scones served with clotted cream and jam, with – naturally – a good pot of tea to make it perfection.  Clotted cream doesn’t necessarily sound very appealing for those not yet in the know; but I’ll tell you that it’s worth every bite.  It’s also called clouted cream, or Devonshire cream; the word clot or clout most likely came into English through a Germanic tongue, as it is related to Kloot in Dutch, and Klotz in German, both meaning “lump, block”.  The cream is hold-your-knife-stiff thick, but if you can’t find it where you live, have no fear, there’s a substitute you can make quite easily.   So, without further ado:

English SconesCream Tea Flipped

1 Tbs. softened butter

2 ½ C. self rising flour

1 Tbs. sugar

½ tsp. salt

3 Tbs. butter, cut into ¼ inch bits & thoroughly chilled

1 egg

½ C. milk

¼ C. dried currants (optional)

Grease a large baking sheet with the butter, or line with baking paper, & set aside. In a large chilled mixing bowl combine the flour, sugar, salt & butter. Rub the flower & lard together with your fingertips until the mixture looks like flakes of coarse meal. Beat the eggs until it froths & set 1 Tbs. of it aside in a small dish. Beat the milk into the remaining egg & add to the flour mixture (along with the currants, if used). Mix gently until the dough can be made into a ball. On a lightly flowered surface roll the dough, handling it as little as possible, to ¼ inch thickness. Using a cookie cutter or rim of a glass, cut into 2 inch rounds. Re-roll & do the same with the scraps. Place rounds about 1 inch apart on the baking sheet & brush lightly with the reserved beaten egg. Bake in the middle of a 400°F (200°C) oven for about 15 minutes, or until light golden brown. Great when served warm & fresh.  Absolute heaven when served with clotted cream & jam.

Clotted Cream Substitute Recipes

1 C. heavy (whipping) cream

¼ C. confectioner’s sugar

½ tsp. cream of tartar

1 tsp. vanilla extract



1 C. heavy whipping cream

½ C. mascarpone



¼ C. softened cream cheese

1 heaping Tbs. sugar

1 tsp. vanilla extract

The directions are the same for all three cream recipes: Combine all ingredients in a medium bowl & beat with a mixer until stiff. Refrigerate until ready to use. Best when prepared & served the same day.

I prefer the second recipe, no additional sugar or flavourings, but you can experiment with all three.  I wouldn’t deprive you of the cook’s obligation to try recipes from every angle.  Possibly several times.  Just to make sure.

Serve with jam, a pot (or cup) of hot tea (make mine Earl Grey, please), and moan with pleasure.


2 thoughts on “English Cream Tea

  1. Hi Trinity! Thank you for dropping by my blog and for the follow! 😉 And….hmmmm, lovely yummy scones, making me rather peckish!! 😉 Ta-ra! x

  2. […] explained in typical British humour.  if you’ve ever wanted to know exactly how to eat English Cream Tea and Clotted Cream, just don’t ask anyone from Cornwall or Devon – you may start a […]

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