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Traditional English cream tea


Cream tea is a quintessentially English experience, and the humble scone is the star of the show. To celebrate National Cream Tea Day on Friday 29 June, try our version of the classic recipe, available on board and through our room service menu. Top with strawberry jam and clotted cream and enjoy alongside a pot of tea for the ultimate afternoon treat.

Scone with Rodda's Cornish clotted cream

Enjoy your cream tea with Rodda's Cornish clotted cream

Makes 6 plain and 6 fruit scones

Preparation time: 40 minutes
Cooking time: 15 minutes



400g self-raising flour

50g caster sugar

110g unsalted butter

2 eggs

200ml whole milk

25g currants

25g sultanas

15g plain flour

10g icing sugar

Clotted cream, to serve

Strawberry jam, to serve



  1. Preheat the oven to 200° Centigrade/400° Fahrenheit/gas mark 6.
  2. Place the self-raising flour, caster sugar and butter in a mixing bowl and mix until it resembles fine breadcrumbs.
  3. Add one egg and the milk and mix to form a smooth, soft dough.
  4. Split the dough in half. One half will be the plain scone. Into the other half, mix the currants and sultanas.
  5. Turn the scone dough on to a floured board and roll out to 1/2-inch thickness. Cut into rounds with a 2-inch pastry cutter.
  6. Place on a floured baking tray and use the other egg to wash the top of the scones.
  7. Bake for 15-20 minutes. Allow to cool before dusting with icing sugar.
  8. Serve with clotted cream and strawberry jam and a pot of English tea.

Find out about our truly scrumptious afternoon tea experiences here >