Tuesday, February 16, 2010

English Scones with devonshire cream


Teas were a huge part of my childhood. There were fancy birthday teas, the annual ladie's christmas tea at church, and every so often mom and the girls (I have 2 sisters) would go to the Pomeroy House tea room to have afternoon tea. It is one of my most beloved memories about childhood and I cherish every cucumber sandwich, scone and drop of tea. So of course, when I planned our trip to Washington scones with devonshire cream and lemon curd and jam were top priority. Right up there with shopping at H&M.

These scones and devonshire cream are about as close as you can get to the ones in England, without being there. I prefer to break them apart bite by bite with my fingers and layer on the jam or lemon curd, and top with a generous dollop of devonshire cream. Or you can always slice it like you would a roll and spread the jam and cream as pictured.



Either way, you will be biting into heaven on earth. The scones are soft, buttery pillows and when layered with jam and cream they become divine. And ohhh, devonshire cream. It makes them. I'm telling ya, you are missing out on something great if you don't eat it all together.




English Scones
Makes 16

4 cups Flour
3 tablespoons Sugar
4 teaspooons Baking powder
1/2 teaspoon Cream of Tartar
1/2 teaspoon Salt
1 1/2 cups Half and half
1 1/2 sticks of butter - chilled
1 large egg yolk (save white for brushing)


Preheat oven to 425 degrees.
Whisk together flour, sugar, baking powder, salt and cream of tartar. Cut in butter, until combined and resembles a course meal. (the butter lumps should not be pea sized)
Add egg yolk to half and half. Stir half and half mixture into dry ingredients. Knead slightly in the bowl to combine. Divide dough in half. Form each half into a round, slightly dome shape about 1 inch thick. Cut the round into 8 wedges. Brush tops with egg white. Place the wedges on an ungreased baking sheet. Bake for 18-20 minutes, tops will be golden brown.


Devonshire cream

1 cup Whipping cream
2 tablespoons Powdered sugar
1/2 cup Sour cream


Whip the cream until soft peaks form. Stir in powdered sugar and sour cream.

19 comments:

  1. This is definitely one of my favorite things to eat ever!
    Your scones look fantastic! :)

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  2. Memories are things we create, often at the time we aren't even aware that we are making them. I'm blessed to know that so many things I did as a mom still live in the hearts of my children as good memories. Teas and scones and cucumber sandwhiches really unite our hearts when the motive is love...I love you girls.

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  3. i've been dreaming about scones and jam and cream lately, for real! i love it. i keep forgetting to look up a recipe, and here it is. thank you, i will try it

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  4. interesting way of making scones, I’d never seen them that shape before! Bet they taste nice either way!! The cream definitely makes it all a whole lot nicer!

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  5. Scones with jam and cream are my great undoing. Irresistible.

    What a lovely childhood memory to have.

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  6. How does Devonshire cream compare to clotted cream? I've made the latter (and loved it), but the D'shire cream sounds delicious, too.

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  7. There's nothing better than having tea time in the late afternoon. I wish we did that in this country, I think we'd all be happier.

    And Devonshire cream WITH jam! Total heaven. These look absolutely divine.

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  8. i just found this lovely blog... stumbled upon the Pumpkin Spice Latte... and nearly burst into tears. you seem awesome :0)

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  9. nice scones! but, um ... Devonshire cream actually comes from Devon.

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  10. I've never had devonshire cream before, but it looks so light and lovely! And I'm bookmarking this scone recipe, it's always nice to have a good plain scone recipe, like a blank canvas for new flavors.

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  11. Sorry - silly question from Australia - what is half & half?
    Also - is a stick of butter 250g?
    Looks delish!
    Nikla

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  12. Hi Nikla -

    half and half is a dairy product sold in the states that is one part milk, one part cream.

    i'm not 100% positive on the butter conversion, but google searches led me to quite a few sites that said a stick of butter equals 113g.

    hope this helps!

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  13. Simply love how your site looks so clean, simple and classic...and definitely gonna try your version of these perfect scones.

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  14. I couldn't believe it when I read "Pomeroy House Tea Room". I grew up by Mount St. Helens and my mother, sister and I would often drop by for teatime. It's such a lovely experience, and such a treat/surprise to run into someone in the blogosphere that knows the place. It is, after all, kind of off the beaten track. Thanks for jogging my memory as well!

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  15. I love making scones! My favorite has a combination of cranberries and orange zest-very tangy and delicious!

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  16. like sfsteph, i (also a 'stephanie') grew up in SW Washington, and the Pomeroy House was a yearly Christmas tradition! I was so happy to read that, I made your scones and Devonshire cream this morning! And they're wonderful! I had them with some farmers market meyer lemon curd, and oh. my. gosh.
    heaven.

    thanks!

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  17. These were so good! I added an extra egg yolk, however (I think mine were about medium size), and some goodies: crystallized ginger, chopped pecans, and apricots in one batch and cranberries and orange extract in another.
    Delicious!

    -Julia

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  18. I want have to know more and more, on your blog just interesting and useful information.

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  19. I found your recipe about a year ago and saved it---just made these beautiful scones; they are perfect! Thanks for posting it.

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