This came about because I did an afternoon tea at the weekend and there were some scones* left over. I know. Uneaten scones. I don’t understand that phrase either. Anyway. Scones really should be eaten the day they are baked and preferably within an hour of coming out of the oven so two-day-old ones aren’t fit for much. Until now…
This is highly unlikely to be an original idea but it might be a new idea to you so it’s worth writing it down for that very reason. This falls somewhere between a bread and butter pudding and the base in a Queen of Puddings and is really just a simple assembly job which you whack in the oven. I have used plain scones because that’s the scone of choice in this Cornish household but feel free to use whatever you prefer. Although I’m not sure that fruit scones would work with raspberry jam. Apricot instead maybe?
It occurs to me that if you find making scones a bit daunting this is the perfect thing for those scones you buy in the supermarket, that slightly odd claggy texture would work fine here.
Apologies for the bullet points, am using my phone and can’t get it to do a single space return.
*my scone recipe at the bottom
Cornish Cream Tea Pudding
- 6 or 7 plain scones
- Raspberry jam
- 300ml milk
- 200ml double cream
- 4 beaten eggs
- 1tsp vanilla extract
- Caster sugar (optional)
- A few fresh raspberries
Preheat oven to 160c
Start by slicing the scones into four or five pieces, I cut them from the top down rather than through the middle, then sandwich together with alternating layers of butter and jam.
Place the reassembled scones in a shallow baking dish squashing down to fit the space available. The one I used was roughly 30cm x 20cm.
Whisk together the eggs, milk and cream with the teaspoon of vanilla. Add a little sugar if you like (I didn’t think it needed it), then pour the custard mixture over the squashed scones and scatter over the raspberries.
Allow the dish to stand for 10-15 minutes to allow the custard to be absorbed a little. Then bake for 25-30 minutes or until the custard has set around the edges but is still very slightly wobbly in the centre.
For the full-on experience serve with a dollop of Cornish clotted cream.
Ok so this is how I make scones. At the risk of sounding like James Martin this is almost exactly how my Nana made them other than I use buttermilk instead of ordinary milk. If you haven’t got buttermilk you can use plain milk or add some lemon juice to make it similar in acidity and texture to buttermilk. She would scatter in 2 handfuls of sugar which is roughly 50g or two big old fashioned tablespoons.
Preheat oven to 200c
225g self raising flour
1sp baking powder
50g soft butter
50g caster sugar
Pinch of salt
Buttermilk or milk or milk with a squeeze of lemon – enough to bind.
Rub the butter into the flour until you have fine crumbs. Stir in the sugar and salt.
Using a blunt kitchen knife, stir in enough liquid to bring the mix together as a clumpy dough.
Tip onto a lightly floured surface and knead really gently until the dough comes together. The less you knead the better but it needs to be more or less holding together.
Pat the mixture until flat and no thinner than 4 cm deep. Use a 5cm metal cutter dipped in flour to cut out the scones. Push the cutter straight down and do not twist (this can make your scones rise unevenly). Re-roll remaining bits and repeat.
I never brush with egg or milk because Nana didn’t, but obviously you can if you wish.
Put scones on a baking sheet and bake in the top half of the oven for 15-18 mins.
I regularly double or treble this quantity without any problems. This amount should make 8.