My recipe for Traditional English Tea Time Scones is an old recipe from a Be-Ro cookbook. This is my default recipe for scones, a recipe that my mum uses as well as her mother before her, my maternal grandmother. You can make these fruited or plain, the choice is yours. Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably strawberry. These always made an appearance on my Mum and Grandmother’s Afternoon Tea Table….it’s simply expected my dear! You can also add dried fruit to these to make traditional fruit scones, such as sultanas, currants and raisins; I have added that option in the recipe. The traditional English Cream Tea is very popular in the South West of England, especially in Devon and Cornwall. In Cornwall, you will be offered a pot of tea with fluffy warm scones, butter, Cornish clotted cream and strawberry jam. And, in Devon, you will be served double Devon cream, as well as scones, butter and jam. Scones are best eaten on the same day, but they freeze well, and once defrosted can be freshened up in a warm oven for 2 to 3 minutes.