You don’t need to be a barista to whip up this tea recipe. Make this soothing cream tea in the warmth of your own kitchen.The cream tea tradition flourished in the West Country following the tourism boom in the 1850s, brought on by the opening of the railway. Visitors bustled south looking to relax and indulge, and hotels, tearooms, farmhouses and cafés were happy to oblige – offering delicious afternoon cream teas, made with the finest local ingredients.

The jam was invariably strawberry. And the cream was always clotted.


4/5cm diameter pastry cutter

75g sultanas

250g self-raising flour

70g butter

35g golden caster sugar

60ml buttermilk

2 eggs.

1tbsp raspberry jam

1tbsp clotted cream

Black Tea

Cups cold water


Preheat oven to 220C (fan 200C). Beat 1 egg with the buttermilk. Sift the flour into a bowl. Add the butter in cubes and crumble well. Don’t handle too much. Stir in the sugar, and then mix in the sultanas. Pour in the buttermilk and egg mix. Bind briefly, touching as little as possible, and turn on to a light surface.

Again, touching the mix as little as possible, gently press it into a 2.5cm to 3cm flat rectangle. Using the pastry cutter, cut as many as you can. Use Mary Berry’s tip of flouring the cutter each time so it doesn’t stick. Gather the scraps, roll gently into a ball and repeat the process until you have made six to eight. Use one beaten egg to brush the top of each scone before baking for 10-15min. remove and let them cool. While still warm, slice in half and paste 1 tbsp of clotted cream and 1tbsp raspberry jam on to each half. Serve with tea – ideally in bone china.