Foolproof Cream Scones 

While perfecting my Homemade Clotted Cream recipe I had a lot of leftover cream to play with. And what better way to use it than to make delicious scones to dollop your cream on?! I’m going to settle the debate once and for all…jam before cream, end of story. Devonians don’t know what they’re doing, as Roddas put it brilliantly, they must be ashamed of their Clotted Cream offering to hide it the way they do!

The idea behind this recipe is to replace the butter and milk from a traditional scone recipe and replace with the cream. The result is a delicious buttery scone that’s light and crumbly. It’s very difficult to overwork this dough so you’ll be glad to hear this recipe is pretty foolproof and they’re super speedy to make so you’ll be baking loads of scones from now on!

When making your own Clotted Cream, you skim the thick ‘clotted’ cream from the thin cream below. The thin cream leftover is perfect for this recipe but if you’re lucky enough to be able to buy ready made Cornish Clotted Cream, you can replace with double cream.

You will need:

200g Self-Raising Flour | A Pinch of Salt | 50g Caster Sugar | 200-250ml Double Cream | 5ml Fresh Milk

Preheat your oven to 220 degrees C.

Add the salt to the flour in a medium or large mixing bowl and make a well. Add the sugar and most of the cream then mix in with a fork bit by bit until the mixture clumps evenly. Add more cream a little at a time if your dough looks a bit dry.

Flour a clean work surface then turn the dough out onto it before kneading a few times to bring the dough together. Roll your dough out with a floured rolling pin to about 2cm thick. Flour a crimped 5cm round cutter and cut out your scones. Re-roll any leftover dough to cut as many scones as you can get out of your dough. Pop your scones on a lightly floured baking tray so they don’t stick. Spread them out as much as you can in case the dough spreads as they rise.

Brush the top of your scones with some milk then bake in the oven for 5-10 minutes or until the edges start to turn golden brown. Enjoy with your favourite jam and a generous dollop of Cornish Clotted Cream, washed down with a pot of English Tea. 

Happy National Cream Tea Day UK!


Homemade Cornish Clotted Cream

Moving to Australia I knew I would miss my family and friends but I had no idea how much I would miss Clotted Cream! Christmas was very difficult!

So recently while describing what Clotted Cream was to an Aussie, I had to look up how it was made. I had no idea it was something I could make at home so was very excited to discover this! 

I’ve tried a couple of methods and either way it’s super easy and of course delicious! 

For those of you that haven’t had the pleasure of trying Clotted Cream, it’s a very thick Cream that’s almost like butter. It’s not something you should be eating on a diet put it that way! You can serve it dolloped on scones with some jam. Make sure you put the jam first for a traditional Cornish Cream Tea. Yummy! It’s great with any pudding to be honest and you must try it dolloped on top of ice cream…Cornish Clotted Cream ice cream if you can get your hands on it!

You will need:

Unpasteurised cream (as thick as you can get)

Method 1 | Slow Cooker

If you have a slow cooker that has a low setting of around 70 degrees c, it’s perfect for producing Clotted Cream.

Whack your cream into the slow cooker on low and leave the lid off until a yellow crust forms on top of the cream. This could take up to 12 hours. 

Once you’re happy that the cream has thickened, pop it in the fridge really carefully to let it set for a good 10 hours. 
Now it’s ready for you to transfer your Clotted Cream yield into containers to store in the fridge. With a slotted spoon, pick up the thick cream, leaving the runny cream behind. And that’s it, Clotted Cream, done.

The leftover runny cream is great for making the best crumbly scones to go with your cream (recipe coming soon.)

Method 2 | Oven

Complete the steps as above, but instead of using the slow cooker, use a dish with a large surface area and put your cream in the oven on 70 degrees c. 

With this method, you’re unlikely to have as much, if any, leftover runny cream.

Method 3 | Dream Pot / Stove Top

I’ve discovered an amazing camping gadget called a dream pot. It cooks your food while your on the move in a thermal pot. Fantastic for a roast dinner on your travels but also great for making Clotted Cream!

If you’re lucky enough to own a dream pot, add your cream to the small pot and pop it on top of the large pot with some water in. Bring the water to a boil on top of the stove, then transfer both pots into your thermo pot and put the lid on. Leave your Cream for roughly 10 hours, heating up the pot to a boil again half way through if you think the cream is getting too cold.

Put your cream in the fridge to set and follow the remaining steps from Method 1. This was my favourite tasting homemade Clotted Cream.

If you’re not lucky enough to have a dream pot, leave your cream in a dish with a large surface area above a pot of water on a low heat or leave on top of your aga if you have one! Follow the same method as above.

I really hope you enjoy! 

Best of luck! 

Mothers Day Afternoon Tea

With the Australian Mothers Day coming up on Sunday, I thought I’d share my favourite way to treat my Mum. Afternoon Tea.

I’ve actually booked us into afternoon tea at The Ritz when I return to the UK to celebrate her 60th birthday and cannot wait! I’m not expecting that my afternoon tea will compete with the likes of The Ritz but I guarantee your Mum, like mine, will be just as pleased with the amount of effort you’ve made and at a fraction of the price!

I like to make everything on the day so it’s really fresh but it’s a good idea to make all the cakes the day before so you can enjoy the day too! I’ll also forgive you on this occasion if you buy some or all of the cakes to save more time.

Raid your local charity shop or grandparents cupboards for a good tea set complete with a tea pot, cups and saucers, little plates and milk jug. Mix and match works just as well but the older and more patterned china you can find the better. If you’re in London, there are some fantastic stalls in Portobello Road markets selling loads of the stuff but you will definitely find it cheaper if you spot some in your local charity store. Doilies or cute napkins and some beautiful seasonal flowers will finish the table off nicely. Serve the afternoon tea on a tiered cake stand if you have one or fancy splashing out on one for the occasion, or just serve your sandwiches neatly on one plate and your cakes on another in the middle of the table. If you like the look of mine used here, they were handmade by my stepdad so message me for details of how you can get your hands on them!

If, like me in Australia, you can’t get your hands on Cornish Clotted Cream, you can try my Clotted Cream Recipe and you won’t be disappointed! No afternoon tea is complete without it! 

So let’s talk cakes! The main idea is that you want something chocolatey, something citrus, a biscuit, a plainer cake and of course a scone. With everything, think small so that everyone can have a bit of everything.

Here, I’ve gone for a small square of chocolate brownie (recipe coming soon), you can bake your favourite brownie recipe then slice them a bit smaller than you would usually. You can always go back for seconds….or as I seem to recall, your sister can take them all home with her to eat the next day or even that evening being the chocoholic she is!

For the citrus, I’ve done a cheats lemon tart. Feel free to make a proper lemon custard version or a lemon cupcake would work well too. For speed and ease, I cut out some rounds of sweet pastry with a cutter (short crust pastry would also work) that were a bit larger than the holes of a cupcake tin. Push the pastry rounds down into the holes of a greased cupcake tray to fit, before dolloping a heaped teaspoon of lemon curd in each. You’d be surprised how a little lemon curd (or lemon butter as I’ve discovered it’s called in Australia) goes a long way. Go easy on the amount of lemon curd you add to each so that they don’t overflow when baking. Bake at 180 degrees c for 12-15 mins or until the pastry is golden brown and the lemon curd has melted to fill the pastry shell. Allow to cool on a wire rack then decorate with some lemon zest and a dusting of icing sugar.

For the biscuit, I went for shortbread as it’s my Mum’s favourite and also handily the easiest biscuit ever to make! Why not ask your Mum what her favourite biscuit is and give it a go to replicate…but have back up shop bought ones just in case!

For the plainer cake, you can’t go wrong with the classic Victoria Sponge cake! I baked a thin Sponge in a larger shallow tin and then used a cutter to cut some small circles of the Sponge out. When loaded with some jam and freshly whipped cream in the middle of two rounds they look super cute. Note, they are way more fiddly that a normal Victoria Sponge so feel free to cut some slices of a large round cake instead, you’ll only loose a few cute points. Other times I’ve made little cupcakes which is probably the easiest option for serving.

If you choose to make your favourite plain or fruit scones in advance, a great thing to do is warm them a little in the oven just before serving to freshen them up. Serve with strawberry or raspberry jam (your Mum’s favourite or whatever you already have) and Cornish Clotted Cream on the side for everyone to load up themselves at the table.

At the end of the day, your Mum will be happy with one cake, just make sure it’s her favourite! 🙂

Now for the Finger Sandwiches! You can choose any fillings you like here so a good idea is to raid your fridge and cupboards for leftovers and ingredients you already have. I like to do a variety that include vegetarian, meat and fish options. And of course no afternoon tea would be complete without the infamous cucumber sandwiches! Use the freshest sliced bread, real butter (leave it out of the fridge for a while before attempting to spread) and cut off the crusts for added decadence. Then it’s up to you, cut into 4 triangles along the diagonals or 3 fingers cutting lengthways. Triangles or Finger Sandwiches…the choice is yours!

For the veggie options I like to do egg and cress, and a cheesy one like cheese and chutney. The cheese sandwiches are pretty self explanatory. For the egg sandwiches, place eggs in a pan of cold water and heat on full. Once the water comes to a rolling boil, time the eggs for 6 minutes then turn off the heat, drain and cool down the eggs rapidly by holding them in the pan under cold running water. When the eggs are cold enough to handle, crack the shell and peel off gently. Chop the egg into a bowl and mix with mayonnaise and some cress, salt and white pepper. Spread evenly onto your bread before slicing.

For the meat options I like to use left overs from a roast with their complimenting sauces or roast some chicken breasts for 15 mins (or until juices run clear) to slice up with some mayo and salad if I don’t have any leftovers available. Ham and English mustard is also a favourite in my household.

For the fish options, why not chop up some prawns with a Mary rose / prawn cocktail sauce (create by mixing tomato sauce with mayonnaise and a bit of lemon juice and possibly some cayenne pepper or paprika for a kick). My all time favourite sandwich filling is smoked salmon and cream cheese. It’s one that definitely feels fancy enough for a celebration afternoon tea! Pimp up the cream cheese by mixing in some lemon zest, black pepper and a squirt of lemon to taste.

For the best cucumber sandwiches, use white bread, butter, 1/2 cm slices of cucumber laid out so they cover the bread but don’t overlap and a pinch of salt (Cornish sea salt if you have it) over the top. And that’s it. Way tastier than they sound!

Now all you have to do is make a pot of tea and serve everything arranged as prettily as possible to your favourite people.

Happy Mothers Day!

Valentines Chocolate Hidden Heart Cake

With Valentine’s Day coming up next week, get prepared to win over your valentine with your baking skills!

If your valentine is anything like me…or human, chocolate cake is definitely the way to their heart. This cake isn’t as difficult as it looks but you should gain some extra brownie points for the added effort of adding a surprise heart to the centre of your cake. 

This cake actually won me a bottle of Prosecco for a bake off in aid of Great Ormond Street Hospital Children’s Charity…probably the more likely way to my heart on second thoughts.

The cake looks pretty impressive and tastes really good too. So if you’ve got someone to impress this Valentine’s Day, here’s how to make The Cornish Cook’s Valentines Chocolate Hidden Heart Cake.

You will need:

For the Pink Sponge

175g Unsalted Butter | 175g Caster Sugar | 3 Eggs | 1 tsp Vanilla Extract | 175g Self-Raising Flour | 1/2 tsp Baking Powder | Pink or Red Food Colouring 

For the Chocolate Sponge

175g Unsalted Butter | 175g Caster Sugar | 3 Eggs | 1 tsp Chocolate Extract (optional) | 150g Self-Raising Flour | 1/2 tsp Baking Powder | 35g Cocoa Powder | 1 tbsp Milk

For the Chocolate Ganache Topping 

100ml Double Cream | 200g Dark Chocolate | 50g Unsalted Butter

To Decorate 

I’ve chosen Crushed Frozen Strawberry’s but there are lots of options here. Why not try your Valentine’s Favourite Chocolates, Edible Rose Petals or Edible Flowers, Fresh Raspberries, Love Heart Sprinkles or Piped Roses if you’ve got the skills? 


Start with your pink cake. Pre-heat your oven to 180 degrees c. Cream your butter and sugar together until fluffy. Add your beaten eggs gradually and whisk until twice the size. Add your vanilla extract and mix, before folding in the sieved flour and baking powder. Add a small dash of food colouring then continue to add until you have the colour you want the heart to be. Add your mixture to a lined loaf tin and bake for 40-45 mins. Take the cake out of the tin after about 10 minutes then leave to cool on a wire rack.

Once cooled cut the pink loaf cake into inch thick slices. Cut a heart out of each of these with a heart shaped cookie cutter. I actually did mine freehand so it is doable but not advisable. Why not make some cake pops with the left over cake (if you can stop yourself taste testing that is)?

Now for the chocolate cake. Beat the sugar, butter and eggs as you did previously then add your chocolate extract (if you’re using it) as you did the vanilla previously. Now sift the cocoa powder in at the same time as the flour and baking powder and fold in as before. The mixture can be quite dry so I like to add a dash of milk at this stage.

Re-line your loaf tin with baking paper. Add about a third of the chocolate cake mix into the tin. Now line up your heart shaped cake pieces and push them into the chocolate mixture so they are almost touching the very bottom of the cake tin. It’s important that the hearts are tight together and that there is a small gap left on either end of the cake tin. Then simply add the rest of your chocolate cake mixture around the hearts until it’s all in the tin and the hearts are completely covered. Bake again but this time for slightly less time since the middle is effectively already cooked. About 35-40 minutes should do. Then leave to cool in its tin before transferring to your wire rack again.

While your cake is in the oven you can make a chocolate ganache to top it. Simply melt the three ingredients gently over a saucepan of simmering water. Once combined and looking lovely and glossy, allow to cool stirring occasionally while you wait for your cake to also cool. Spoon over your cake once cooled then decorate to your liking.

I’d love to see your creations if you attempt this one! 

Enjoy x

Australia Day Pavlova 

Pavlova is to Australians what a Cream Tea is to the Cornish so what better way to celebrate Australia Day than a tasty pavlova topped with lots of seasonal fruits?!

At home in Cornwall I’d use Cornish Clotted Cream for this recipe but I’ll unfortunately have to make do with the thickest double cream I could find in Sydney, whipped up so it’s even thicker!

In Australia, summer fruits and wonderful figs are in season so that’s what I’ve chosen to top my pavlova. Just about any fruit will work, so go nuts with your favourites!

One point to note is that you’ll need a bit of time for this one to allow the meringue to cool completely. Less time to actually prepare your pavlova though so what I like to do is make the meringue the night before, then assemble the cream and fruit on the day.

Here’s how to make The Cornish Cook’s Australia Day Pavlova.

You will need:

The Whites of 6 Large Eggs | 350g Caster Sugar | 200g Clotted Cream (or 200ml extra thick double cream) | 200g Mixed Fresh Fruit | Teaspoon of Vanilla Extract | Optional 200g raspberries, 25g icing sugar and 1 tsp lemon juice for the raspberry coulis | Optional 25g dark or milk chocolate for the meringue

Pre-heat your oven to 150 degrees c. Whisk your egg whites on a slow speed until they get a bit frothy. This will take about 3-4 mins. Then turn up the speed of your whisk to medium for another minute or two before whacking your whisk up to its highest speed. Whisk on high until the egg whites form stiff peaks. It’s important to not over-whisk your egg whites so as soon as your peaks stay put when you remove the whisk, stop. Feel free to do the bowl above your head test but do so at your own risk…

Now you can start to add your sugar to the egg whites. Whisk in sugar about a tablespoon at a time until you have a lovely glossy meringue mixture. On a baking tray lined with a sheet of baking paper, spoon about a third of your meringue into the centre of the tray. Spread out into a big circle leaving a little gap at the edge of the tray just in case! Then spoon the rest of the mixture in big blobs and swirl it around a bit. You don’t want any spikes on the top since these are likely to catch in the oven. If you get any spikes, push them down softly with a wet finger. A simple and stylish variation is to marble some melted chocolate into your meringue mix.

Once you’re happy with your meringue shape, put it in the oven and turn the temperature down to 140 degrees c immediately. The reason I do this, is so that the outside gets nice and crisp while the inside remains deliciously chewy as any good meringue should! Cook your meringue for 1 hour until lightly golden then turn your oven off and allow the meringue to cool completely in the oven. Leaving the meringue in the oven allows it to dry out as it cools. Once completely cold, transfer your meringue onto your serving plate.

If you’re using Clotted Cream, gently stir in the vanilla extract before spreading onto your cold meringue. If you aren’t lucky enough to have clotted cream available to you (like me), gently whip some double cream with the vanilla extract and spread onto your meringue. Add your fruit to the top in whichever pattern you like. I like to display my fruit pretty randomly and my favourite fruits to display are red-currents on their stalks. Unfortunately these don’t really get a season in Australia from what I gather so I’ve opted for delicious raspberries, blueberries, strawberries, figs and cherries. I’ve kept the skins on the figs and the stalks on the strawberries and cherries for design but feel free to take these of for easy eating purposes!

If you have the time, why not make a quick raspberry coulis for a little more sharpness to cut through all that sugar in the meringue? To make this, heat the additional raspberries and icing sugar in a saucepan with a teaspoon of lemon juice until the sugar has completely dissolved and your raspberries have fallen apart to a runny sauce. Push the raspberry sauce through a fine sieve and then drizzle over your pavlova.