Scones with Devonshire Cream

Classic Scones with Devonshire Cream & Strawberries

Scones with Devonshire Cream

The following recipe comes from Cinnamon and Spice and Everything Nice:

The scones pair beautifully with Devonshire cream also known as clotted cream. This cream comes from South West  of England. It is produced by allowing unpasteurized milk to sit for 12 hours then heated for one hour. This forms a thick layer of clotted cream that is removed and allowed to rest. These days pasteurized milk is used and it is easy to find in jars. It is  shelf stable if kept in a cool dark place. When opened eat quickly though. The cream is traditionally served with fresh scones, in fact you will find in tea shops across the UK.

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.


~ by blackstargourmet on April 21, 2010.

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