Tea Time with Cream Scones and Devonshire Cream

How wonderful is afternoon tea? Stuffing your face with teeny-tiny sandwiches and treats and washing it all down with a cup (or pot) of tea? This is a ritual that I could get used to. I didn’t really like scones until I had the cream variety this past fall at high tea. They were so light and fluffy and MOIST! Quite different from the ones we are all used to from the coffee shop on the corner. The best part? They are slathered with Devonshire Cream and yummy fruit preserves! I’d been craving them for days so it was inevitable that they would soon be coming out of my oven.

A wonderful way to unwind after work, baking scones is quick, simple & tremendously rewarding for your taste buds.  While in the oven, boil your tea, prepare all the fixings & breathe in the sweet aroma wafting out of your oven.

Recipe from The Joy of Baking


2 cups all-purpose flour

1/4 cup granulated white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup cold, unsalted butter

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup milk or heavy cream

More milk or cream for glaze


Preheat oven to 375 e F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry cutter or two knives. The mixture should look like coarse breadcrumbs. In a small measuring cup, combine the cream (or milk), beaten egg and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not over mix!

Turn the dough out onto a lightly floured surface and knead it gently four or five times. Pat the dough into a circle that is about 7 inches in diameter. Use a 2 1/2 inch round cookie cutter to cut the dough into rounds (alternatively, you could just cut the large circle into wedges). Place your scones on the prepared cookie sheet. Brush the tops of your scones with a little milk or cream, this helps them to brown a little while baking.

Bake for about 15 minutes or until nicely browned and a toothpick inserted into the center of a scones comes out clean. I suggest keeping an eye on them as they bake, they were ready in about 12 minutes in my oven!

Serve these beauties with Devonshire cream and your favourite jam or preserves!

Devon Cream can be purchased in most grocery stores but is even better when homemade:


4 ounces mascarpone

1 cup heavy whipping cream

1 teaspoon pure vanilla extract

1 tablespoon granulated white sugar


Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or refridgerate in an air tight container.


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