Classic Scones with Devonshire Cream

I’m bringing you a classic recipe today for scones with Devonshire Cream and fresh strawberries. Yes. I said Devonshire Cream. The world-renowned cream that I covet from England. Little did I know that it comes in a jar. I have some. Here. In my fridge. In NY. Happy dance. I made this miraculous discovery of cream in a jar when Rebecca of Chow and Chatter who also blogs for Black Star Gourmet gifted me with a sample. And consequently made one of my foodie dreams come true.

I have been in a self-induced bliss for the last two days snacking on these scones smothered in cream. All day long. I understand now why they are so beloved. But what I don’t understand is why the tradition of tea hasn’t been embraced by America? Must I move to Great Britain to sup on tea and clotted cream? Everyday. I suppose I will have to open my own tearoom where I can keep a huge stash of Devon Cream within reach. At all times. And offer it to the masses. It’s habit forming effects will make me rich. Tearooms will pop up all over America. You know who to thank.

These scones bake up buttery, light and so tender. Crispy on the outside. Similar to what we might know as a biscuit. But not. I don’t even know how to begin to describe the cream. Oh, the cream! The flavor-rich cream has an ethereal nature that causes it to melt on your tongue. It’s sinful and altogether addicting, especially paired with sweet, tart strawberries (I was out of the traditional strawberry jam) and a little drizzle of honey. I’m looking forward to experimenting with the recipe by adding dried fruits and nuts. And now I must excuse myself – I hear ~~someone~~ a scone calling my name…

Classic Scones

(adapted from BBC Good Food)

3 cups Self-Raising Flour, plus more for dusting

1/4 teaspoon Salt

1 teaspoon Baking Powder

3/4 stick Butter, cut into cubes (6 tablespoons)

3 tablespoons Sugar

Just under 3/4 cup Milk

1 teaspoon Vanilla Extract

squeeze of lemon juice

1 egg, beaten, to glaze tops

Confectioners’ Sugar for sprinkling over tops

Strawberries, Jam and Clotted Cream for serving

1. Preheat oven to 425 degrees.

2. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.

3. Heat the milk in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.

4. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm* deep.

5. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.

Bake for 10 mins until risen and golden on the top.

6. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few minutes to refresh.

*Towering tall

For toweringly tall scones, always pat the dough out a bit thicker than you think you should. I say pat rather than knead because scones are essentially a sweet soda bread and, like other soda breads, will become tough when over-handled. Kick-start the scones’ rise with a hot baking tray and don’t leave the dough sitting around. If you like your scones with lots of juicy fruit, stir 85g plump sultanas into the mix at the same time as the sugar.

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