In the summer of 2005, I was on vacation in the West Country in the UK. To be honest, it didn’t really feel like a vacation, because I was living in the UK at the time, but it was a great getaway for a long weekend. There were a few things that I wanted to do during this trip, which was accomplished, including eating real Cornish pasties and having a cream tea.
I did wonder why a “cream tea” was so darn expensive. Only to realize that it contained tea, scones, clotted cream and jam. I remember it was rainy and dull, and the cream tea was welcomed with open arms. The scones are slightly dry, but go so well with a thick layer of clotted cream and strawberry jam. They were SOOOO good. It was funny because I thought that I could feel my arteries clogging up with every mouthful, but the taste, flavor and texture was so worth it!
When I saw Devonshire clotted cream on sale in the shops in the US, I had to buy a jar! I eventually made a batch of Devonshire scones, which essentially weren’t Devonshire, since they were made in Greater Seattle, but nonetheless, they were absolutely delicious! The scones are quick to whip up, they freeze well and are absolutely wonderful. The only question is do you prefer to put clotted cream on before the jam or the other way around? Myself, I prefer cream then jam, but either way, they are to be enjoyed!
For the American audience, the scones are similar to biscuits, but are a little dryer, slightly sweet and intended to be eaten with tea.
Makes about 8
- 225 g (1 ½ c) plain (all-purpose) flour
- 2 teaspoons baking powder
- 1 small pinch salt
- 50 g (a little more than 3 tablespoons) unsalted butter, cut into small cubes
- 25 g (2 tablespoons) raw cane (turbinado) sugar
- 150 ml (2/3 c) milk
- 1 egg, beaten for brushing
- Clotted cream, or if difficult to find, use freshly whipped cream
- Strawberry jam
1. Preheat oven to 230°C (450°F), and line a baking tray (sheet/pan) with parchment paper.
2. In a large bowl, sift together flour, baking powder and salt.
3. Rub the butter into the flour until the mixture resembles fine breadcrumbs, then stir in the sugar.
4. Add the milk, and quickly, but gently mix to form a sticky dough. Try not to over handle, or over knead the dough, this will create very rubbery scones.
5. Work quickly from this point onwards. Flour a surface and pat down the dough to about 1.25 cm (½ inch) thick.
6. Cut out rounds using a 6 cm (2 ½ inch) round cutter, transfer onto prepared baking tray (sheet/pan). Gently and lightly reform the dough and repeat.
7. Brush the tops of the scones with beaten egg and bake in the middle of the preheated oven for 10 minutes or until well risen and very lightly coloured.
8. Allow to cool on a wire rack, before splitting and enjoying with clotted cream and jam.