Devonshire Cream Scones
Posted on January 16, 2014
It’s no secret that our home is obsessed with scones so we made a stop in London and embarked on a journey of afternoon tea.
I did a little research and found Giuliana Orme who is the goddess of tea and we spent an afternoon with her learning everything we could about tea in her lovely home.
Of course there are regional variations as to how a cream tea should preferably be eaten. The Devonshire (or Devon) method is to split the scone in two, cover each half with clotted cream, and then add strawberry jam on top.
Note: I’ve already broken a rule here because I like using Lemon Curd.
Notes for Traditional Cream Tea:
- The scones are served warm (ideally, freshly baked).
- Use clotted (rather than whipped) cream and strawberry jam, rather than any other variety.
- Butter is not included, and the tea should be served with milk.
Personal Note: I like to serve Lady Gray or Darjeeling Tea, goes so well with the Devonshire Cream Scones.
I make Devonshire Cream Scones practically every weekend and have stocks of lemon curd (yes, I am still breaking this rule) in my pantry along with clotted cream in the icebox for really special occasions.
I am positive this will become a favorite of yours. When I have friends over I like to host a cream tea. It’s such a treat to do this for someone. It adds to your friendships and is a nice experience for everyone.
- 300 g (2 1/3 cup) of all-purpose flour
- 2 1/2 level teaspoons baking powder
- 1 Egg
- Pinch of salt
- About 150 ml (2/3 cup) of milk (see directions on this)
- 60 g (1/3 cup) of soft margarine ( I used a margarine made from canola oil)
- 60 g (4 level Tablespoons) of white sugar ( I like to use castor sugar)
- Preheat the oven - Conventional 425 Fahrenheit or 220 Celsius
- Place the flour, baking powder and salt into a medium-sized bowl and stir well. Leave it to sit and move onto steps 2 and 3.
- Grease a baking tray, or use a silicone mat or parchment paper, just make sure it's ready to go.
- Next, crack the egg into a liquid measuring cup and whisk it lightly. Next add enough milk on top of the egg so that it reaches the 200 ml mark (3/4 cup). Mix together lightly.
- Now, sieve the flour mixture into a big bowl. Rub the margarine in until it starts to resemble fine crumbs. Now stir in the sugar.
- Note, you will not use all of the egg/milk mixture, you should reserve 1 1/2 tablespoons. In the center of the flour mix make a well and a little at a time add the egg/milk mixture to the flour.
- With a fork begin to pull the flour into the well blending it together. Continue to do this until all of the flour is incorporated into egg/milk. This should produce a soft and slightly sticky dough. With the leftover egg/milk mixture (about a tablespoon or so) you will glaze the tops of the scones before baking.
- Turn the dough on to a floured board and knead very lightly, just enough to remove any cracks. Using your hands, flatten the dough into a round pancake that is about 2 cm (3/4 in) thick. Use a cookie cutter to cut the dough. I used a 2 inch round scone cutter.
- Continue to cut out the scones and place them on your baking tray so that they almost touch to create soft scones, if you like them crustier then place further apart.
- Brush the tops of the scones with some of the remaining egg and milk mixture and bake for about 9 to 10 minutes or until golden brown and well-risen.
- Immediately after removing the scones from the oven bundle them on to a clean, thick tea towel to keep them warm.
- Service Setup: I like to serve them with clotted cream and lemon curd (but to be traditional you would use a strawberry jam). You can find the clotted cream in your specialty cheese section and the lemon curd is usually by the jams.