Devonshire Cream Tea

This recipe was passed on to me by my Auntie Kath from Devon, who was the most fabulous cook, and made really delicious melt in the mouth scones.   Scones are the main component in the traditional Devonshire Cream tea, which dates back as far as the 11th century.  I like to make the scones plain, although you can add dried fruit to the mix if you prefer.

Kath's Devonshire Scones

2 cups (8 ounces) Self-raising flour

1 egg made up to 5 ounces with full fat milk

1 level tsp Cream of Tartar

1/2 tsp Bicarbonate of soda

pinch fine sea salt

2 ounces unsalted butter, cut into pieces 

1 ounce fine sugar

Strawberry Jam
Clotted Cream
(if you can't get clotted cream you can use a whipping cream instead)

Preheat the oven to 400 degrees Farenheit

Sift the flour into a large bowl, add the cream of tartar, bicarbonate of soda and salt, and stir to mix.  With your fingers rub the butter into the flour  until it resembles fine bread crumbs, add the sugar and stir.

Beat the egg and milk together, and stir slowly into the flour to make a dough

Knead the dough just enough to bring it together, and tip out onto a floured board,  roll to about an inch thick and using a 2" cutter, cut individual rounds and place on a baking tray.  

Brush the tops with a little milk and bake in the center of the oven for 10 - 12 minutes, or until light golden brown. 

 Cool on a cooling rack.

When cool break in half and spread strawberry jam on one half, and a generous amount of clotted cream on the other, sandwich together, dust with confectioners sugar and serve with fresh strawberries and a cup of good English tea, with milk.

Traditional Devonshire Cream Tea

Enjoy :o)