Serve your ghouls and goblins trick or treat scones this Halloween with a Trewithen Dairy twist on the classic cream tea. These trick or treat scones are the perfect mix of spooky and surprisingly scrumptious - if you are a fan of yeast extract!

Ingredients

For 6 scones

350g Self-raising flour, sieved

Pinch of salt

100g Trewithen Dairy unsalted butter

110ml Trewithen Dairy whole milk

Black food paste

Trick topping - quantity per scone

1 tbsp Yeast extract

1 tbsp Cornish clotted cream

Drizzle of honey

Sprinkle of chilli flakes

Treat topping - quantity per scone

1 tbsp Blackberry jam

1 tbsp Cornish clotted cream

1 Blackberry

Method

Start with the scones. Preheat the oven to 190c. Grease and line two baking trays.

Using your fingertips, rub the butter into the flour to create fine breadcrumbs. Mix the black food paste in with the milk and stir until fully combined. Now, stream the black milk in slowly to the breadcrumbs, using a knife to gently mix until it just forms a dough. Wrap in cling film and chill for 20 minutes.

On a lightly floured surface, roll the dough out to a thickness of 2cm and cut into rounds with a cutter. Don't twist them out of the cutter, otherwise they will warp in the oven.

Place on the baking trays (you don't need to egg or milk wash these scones) and bake for 12 minutes. Remove from the oven and allow to cool on a wire rack.

For the trick scones - break the scone in half and spread a layer of yeast extract over the surface. Top with a big spoonful of Cornish clotted cream, before drizzling with honey and sprinkling with some chilli flakes.

For the treat scones - simply split the scone in two and dollop blackberry jam over one side. Pull a generous scoop of Cornish clotted cream and place on top of the jam. Finish with a blackberry.

ENDS

Notes to Editors

Trewithen Dairy has just been recognised as a champion food producer of the West Country, having been awarded Gold by the Taste of the West judging panel for 2022, for both their salted butter and traditional Cornish clotted cream. 

For further information, high resolution images or additional expert comment, please contact RAW Food & Drink PR: Harry Hook - harry@rawfoodanddrinkpr.co.uk

Hi-res images are available here.

About Trewithen Dairy:

Trewithen Dairy is owned and run by the Clarke family, who have owned Greymare Farm in the Glynn Valley since 1976 and started crafting dairy products there in March 1994. As the business has grown, so has their family. It's not just the Clarke family that do all they can to make their delicious Cornish dairy products what they are, it's their colleagues, farmers and of course, customers too.

In the early days, the Clarkes had their own herd. Bill and Rachel would bottle the milk once the children were in bed and deliver it early the next morning. They cooked the clotted cream themselves, in open trays and potted it by hand. Their customers loved all of this Cornish dairy goodness and soon the Clarkes were supplying more and more happy customers. By 2001, the milk bottling and cream making side of the business had become so successful that the family made the brave decision to sell their herd and moved full time into producing milk, cream, butter and yoghurt.