I love having afternoon tea, especially when a wonderful scone is served as an added bonus. Making scones and a mock Devonshire or clotted cream is really fun. These simple steps will show you how you can create your own delicacies right in your own kitchen.
Enjoy, and be creative as you serve delicious tea delights.
A Scones Classic Recipe
How To Make Devonshire Cream
- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground mace*
- 4 tablespoons cold salted butter, cut into pieces
- ½ cup golden raisins
- ¾ cup plus 1 tablespoon cold heavy whipping cream
- ½ teaspoon vanilla extract
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, baking powder, salt, and mace, whisking to blend.
- Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add raisins, stirring to combine. Set aside.
- In a liquid-measuring cup, combine ¾ cup cream and vanilla extract, stirring to blend. Add cream to flour mixture, stirring to combine. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch square cutter, cut 14 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush scones with remaining 1 tablespoon cream.
- Bake until scone edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
- Serve warm.
- *Mace is the dried outer coating of the nutmeg. If mace is not available, nutmeg may be substituted.
- From the March/April 2015 issue of TeaTime magazine
- ½ cup cold heavy whipping cream
- 1 tablespoon confectioners’ sugar
- 1 tablespoon sour cream
- In a small bowl, combine cream and confectioners’ sugar. Beat at high speed with an electric mixer until soft peaks form. Add sour cream, beating at low speed until incorporated.
- Serve immediately, or refrigerate in a covered container for up to a day.
What treats do you enjoy with your tea?