You can't get much better than a Devonshire Tea on a chilly day. Especially when the scones are just baked and that "just baked" aroma is still working it's way from the kitchen.
While writing this post I wondered why we call scones with jam and cream a Devonshire Tea. Not surprisingly the term comes from Devon in England and a Devonshire Tea is traditionally Tea served with just baked scones, Jam and clotted cream. According to Wikipedia, the tradition can be dated back to the Tavistock Abbey during the 11th century.
While Devonshire Tea has a long history, my scone recipe does not. For the past couple of years I've adopted our local kindergarten's recipe, which is as simple as flour, cream and lemonade, yes lemonade. They turn out a treat and a lot simpler that the traditional recipe I once used.
Devonshire Teas look fantastic when served on formal or vintage dishes. I've used a vintage tea set, cutlery and glass bowls but teamed with a modern gold charger.
A bunch of fresh flowers is a must for a Devonshire Tea, while I've used roses a mix of cottage garden flowers would also be lovely.
Use a good quality strawberry Jam, one fresh from a local produce market would be perfect and team with fresh whipped cream - or go more traditional and use clotted cream.
And Yes - Scones with jam and cream also go perfectly with coffee - just don't tell anyone.
- 4 cups self raising flour (sifted)
- 300 ml Cream
- 300 ml Lemonade
- 2 tablespoons of Milk for glazing
- Strawberry Jam
- Whipped cream to serve
- Pre heat oven to 180c.
- Mix flour, cream and lemonade together to form a dough.
- Knead gently and pat out to about 1.5 cm deep.
- Using a glass, cut circles of dough and place on a lined baking tray so they just touch.
- Lightly brush with milk.
- Bake for about 17 minutes or until lightly brown.
- Allow to slightly cool and serve - makes about 20