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Coastal Cottage cream tea

This week, Lisa Faulkner is giving us a taste of the great British seaside, as she tours around the Cornish coast. She's already cooked up a delicious and authentic Cornish pasty and in this episode, it's the turn of everybody's favourite - the cream tea!


375g self-raising flour, plus extra for dusting 75g cold butter, cubed, plus extra for greasing175ml milk, plus extra for brushing1 tsp salt2 tsp baking powder2 tbsp caster sugar

Clotted cream to serve

For the jam

200g raspberries200g caster sugar


  • To make the jam, preheat the oven to 180°C, gas mark 4 and clean and sterilise a jam jar

  • Place the raspberries and caster sugar in an ovenproof dish. Bake in the preheated oven for 10 minutes, then give the mixture a stir and continue cooking for a further 10 minutes. Allow to cool lightly before spooning into the jar.

  • To make the scones, preheat the oven to 200°C, gas mark 6 and grease a baking tray

  • Sieve the flour, salt and baking powder together into a mixing bowl and add thesugar and butter and rub together until the mixture resembles breadcrumbs

  • Mix in the milk to make a dough, and knead a little until it becomes smooth. Roll the dough out on a lightly-floured surface to about 1cm thick and cut out about sixteen 5-6cm rounds.

  • Put the dough circles on the prepared baking tray and brush with a little milk. Bake in the preheated oven for about 10-12 minutes until risen and golden.

  • Serve the scones with the jam and some clotted cream

With thanks to

With thanks to

Crockery from DenbyTableware from AnthropologieCoastal Cottage sign from Say it with SamDeck chair from Southsea DeckchairsHele corn millVW from Great Escape CarsMill HouseMill House from Owners Direct

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