“When someone says they hates scones, it generally means they’ve never had a good scone.”
At the Tea Lounge, we love scones, especially with a decent helping of clotted cream. Although summer is peak scone eating weather, we think they are good to eat all year round! Wherever possible, we use Rodda’s clotted cream, as we feel is some of the best around.
Their cream is over 120 years old, and a lady named Eliza Jane Rodda started making it in 1890 in her farmhouse in Cornwall, quickly getting demand from all around the country! The clotted cream is made from 100% milk, so is a completely natural product with no nasties.
Scones, with butter, jam and clotted cream are (obviously!) a good choice when you’re feeling peckish and find yourself in the Tea Lounge, and the biggest decision you’ll need to make is whether you put your cream on before or after the jam. The University of Sheffield conducted some research on what makes the perfect scone, which you can check out here:
If you fancy trying out some Rodda’s clotted cream recipes (even savoury ones), their online recipe archive is well worth a look, with items from Beef Stroganoff to Whoopie pies: