Scones Classic Recipe

How to Make Scones with Clotted Cream

Phyllis Video 27 Comments

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


Golden Raisin Scones
Prep Time: 20 min • Cook Time : 20 min • Yields 14 Scones
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  1. 2 cups all-purpose flour
  2. ⅓ cup sugar
  3. 2 teaspoons baking powder
  4. ½ teaspoon salt
  5. ½ teaspoon ground mace*
  6. 4 tablespoons cold salted butter, cut into pieces
  7. ½ cup golden raisins
  8. ¾ cup plus 1 tablespoon cold heavy whipping cream
  9. ½ teaspoon vanilla extract
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, sugar, baking powder, salt, and mace, whisking to blend.
  4. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add raisins, stirring to combine. Set aside.
  5. 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.
  6. 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.
  7. Bake until scone edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  8. Serve warm.
  1. *Mace is the dried outer coating of the nutmeg. If mace is not available, nutmeg may be substituted.
  2. From the March/April 2015 issue of TeaTime magazine
The Ribbon in My Journal - Phyllis Hoffman DePiano
Faux Clotted Cream
Yield: 1 cup • Prep Time: 5 min
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  1. ½ cup cold heavy whipping cream
  2. 1 tablespoon confectioners’ sugar
  3. 1 tablespoon sour cream
  1. 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.
  2. Serve immediately, or refrigerate in a covered container for up to a day.
The Ribbon in My Journal - Phyllis Hoffman DePiano

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Comments 27

  1. I make a mock Devonshire cream that is similar, but it uses cream cheese instead of heavy whipping cream. It’s all very good, isn’t it? I love making scones and having tea!

  2. Thank you, thank you and thank you again, Phyllis!!

    Can’t wait to try your recipe. (Love all your “ribbons”!!)


  3. Thank you for another great video and recipe. I love scones and I’ve always had a difficult time making them. Hopefully, this will help. Can’t wait to try…and then eat!!

  4. Really enjoyed your videos. I make an Apricot Cream Scone, and always wanted to try the Clotted Cream with them. What a wonderfully easy recipe for the cream! Thank you! Love your recipes and flower arrangements! Keep them coming!

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  5. Thank you for the scone and cream video tutorials!! Love to see other folks way of making and baking!! I will give these a try!!

  6. Phyllis,
    Great video…mmmm love scones!
    I purchased your new book Tea&Treats for myself as a Mother’s Day gift. Can’t wait to start entertaining using the wonderful recipes.

  7. I plan to make the scones for a tea I am doing for friends. Could you please do a write down recipe for the Devonshire cream. I have been enjoying tea since I was 15 and am now 77. I mom and granny were tea
    drinkers sooo….that makes me one also

  8. Phyllis,
    Very much enjoyed the videos. Especially nice this morning amidst the dreariness of more rain in Central/East Texas. We were blessed to have not suffered injury or damage on Sunday evening. We know we are blessed also to not be enduring drought conditions; but, it is difficult to remember when May 12 looks more like December or January.
    I have always made mock clotted cream with cream cheese, half & half, sour cream and a bit of raw sugar. I will enjoy your version which I am sure will be delightful.
    Thank you for the graciousness you remind us to retain as part of our lives in the midst of the seemingly endless negativity which appears to surround us!!

  9. I agree with Candice–I need an actual written recipe. Any chance that you might give that to us? They look delicious.

  10. Thank you for this.I too enjoy taking tea. I acquired my taste for tea back in 1995 on a trip to London England.We had high tea at Fortnum and Masons. Lovely experience. I really enjoy all your publications and A Ribbon in my Journal.

  11. I need an actual written recipe. I’m a visual kinda person. Also in the video I didn’t hear the amounts of baking powder, salt and nutmeg. If one adds dried fruit what would be the approx amt? How long did they cook? approx ?
    I enjoy the blog and your personal memories.

    1. Candice, you ca add 1/2 cup of dried fruits. I bake mine about 20 minutes but just until golden brown. Not all ovens are the same, so watch them after 15.

  12. Hi Phylsis, loved your video! Reminds me of every trip I’ve ever taken to Carmel, Ca. and every trip its a must
    to have breakfast at the “Tuck Box” in downtown Carmel and enjoy their Scones. Will be making a trip soon
    and be thinking of you who enjoys scones as much as my husband and myself. I will try your recipe
    this week, must get some lemon curd. Bravo for making my week with a remainder of a foodie treat we love!

  13. Our quilt group was talking about scones and clotted cream……..for my High Tea Birthday Bash in Sept. Thanks for making this video, as it makes it all that much easier to do!

  14. I really enjoyed your videos today. My sister and I have begun to share tea time each afternoon now that we are both retired. I would love to have a printable of each recipe. I didn’t get the measurements for the salt, baking powder and nutmeg. Thank you for these lovely recpies.

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