In celebration of National Cream Tea Day (June 24th), some of our team had a lesson in the art of scone-making at one of Cornwall’s top cream tea spots.

Nick Hodges, Head Chef at The Greenbank Hotel in Falmouth – one of Wild West’s Discover clients – invited us into the kitchen to bake some scrummy scones for the office to enjoy. They were a welcome treat for the team who were busy with National Cream Tea Day media relations and a perfect way to celebrate the PR campaign success.

Wild West get baking for National Cream Tea Day

The Greenbank, perched on the water’s edge, serves hundreds of afternoon teas every week. Nick and the team bake at least 50 scones every day in readiness for those seeking out one of Britain’s favourite indulgences, so we were in good hands for our lesson.

As the PR agency for Rodda’s, the crowning glory of any cream tea, for over five years, we like to think we know a thing or two about making scones, but with Nick’s expertise we learned a few new tricks and tips to help make perfect scones. And as we’re kind, we’re sharing Nick’s tips below.

Don’t delay, get baking, give it a go – and any day is a good day for a cream tea!

Our baking efforts for National Cream Tea Day

We were also taught how to make Nick’s ‘Beer ‘n’ Bacon’ scones – a popular feature of The Greenbank’s Gentleman’s Afternoon Tea, they were divine served with chutney and brie.

Click here for the Cream Tea Society’s Recipe for Quintessential Scones! Or for The Greenbank Hotel’s recipe for Beer ‘n’ Bacon scones click here.

Top 10 tips from Nick:

  1. If you know you will be in a hurry on the day, prepare the night before by putting all dry ingredients in the mixing bowl – just add the milk when you’re ready to mix
  2. Don’t overwork the mix, just combine the ingredients
  3. Dip / coat the cutter in flour between each cut so the dough will just slide out
  4. Pure egg egg wash will brown quicker/darker – to reduce browning add milk to the wash
  5. DO NOT TWIST THE CUTTER – cut down, lift up, pop out
  6. Pop a tray of water in the bottom of the oven to help keep your scones moist
  7. To test if baked, pick up the scone and tap the bottom (did I hear you say ‘No soggy bottoms here aka #GBBO) – if it sounds hollow it’s baked, if it sounds dense it’s not
  8. Check the inside of one the scones when you remove from the oven. If you need to pop them back in the oven then remember the scones will continue cooking for up to three minutes after they’ve been removed from the oven
  9. Don’t refrigerate scones, leave them out with a tea towel over
  10. Ideally eat same day – freezing is fine but if you’re baking to serve later in the day then pop in the oven for one minute before serving

Baking at The Greenbank for National Cream Tea Day