CORNWALL · SCONES

Cream Tea: a few things, done properly.

Kris especially associates scones with holidays in Cornwall: not an everyday thing, but a small pause that belonged to the trip. Oddly enough, the first time he made them himself was in Lima, because customers started asking for them.

THE STORY

All stories →

Do not overwork the dough

The least glamorous secret is also the most important: handle the dough as little as possible. Work it too much and the gluten develops, costing the scone the light, soft texture we want. In our kitchen, overly enthusiastic hands are corrected fairly quickly.

Everything that goes with it

We make the strawberry jam, lemon curd and our clotted-cream-style cream in house, getting as close as we can to the British product with the cream available in Peru. We do not replace it with whipped cream or cream cheese: they are not the same thing.

Cream first

Kris is cream first, then jam. Not because he is particularly committed to a regional civil war, but because cream does not sit very well on top of jam. Sometimes logic wins.

TRY IT

The story tastes better in person

See Cream Tea on the menu