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…