I love having afternoon tea, especially when a wonderful scone is served as an added bonus. Making scones and a mock Devonshire or clotted cream is really fun. These simple steps will show you how you can create your own delicacies right in your own kitchen.
Enjoy, and be creative as you serve delicious tea delights.
A Scones Classic Recipe
How To Make Devonshire Cream
Salted Honey Buttermilk Pie
2015-05-12 10:39:59
Yields 1 (9-inch) pie
Ingredients
- 1 cup heavy whipping cream
- 4 toasted cardamom pods
- ½ vanilla bean
- 1 cup plus 2 tablespoons all-purpose flour, divided
- ½ cup whole wheat or rye flour, sifted (preferably freshly milled)
- 1½ teaspoons granulated sugar
- 1½ teaspoons salt, divided
- ½ cup frozen unsalted butter, cubed
- 6 to 8 tablespoons ice water
- 1½ teaspoons distilled white vinegar
- 3 large eggs
- ¾ cup local honey
- ½ cup turbinado sugar
- ½ cup whole buttermilk or heavy whipping cream
- 1 teaspoon apple cider vinegar
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla paste or extract
- Maldon sea salt
- Garnish: fresh edible flowers
Instructions
- 1. In a large bowl, combine cream, toasted cardamom, and vanilla bean; cover and refrigerate overnight.
- 2. In a large bowl, stir together 1 cup all-purpose flour, whole wheat or rye flour, granulated sugar, and ½ teaspoon salt. Using a fork or pastry blender, cut frozen butter into flour mixture until it resembles pea-size pieces (a few larger chunks are fine).
- 3. In a small bowl, stir together 6 tablespoons ice water and white vinegar. Add water mixture to flour mixture, stirring until a dough forms. (Add remaining water, 1 tablespoon at a time, if necessary, to form dough.) Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.
- 4. On a lightly floured surface, roll dough into a 12-inch circle, turning and dusting with flour as needed. Transfer to a 9-inch metal pie pan, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for at least 30 minutes or up to 2 weeks.
- 5. Preheat oven to 375°.
- 6. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
- 7. Bake until you see a bit of color on crust, 15 to 20 minutes. Carefully remove paper and weights. Bake 10 minutes more. Let cool completely on a wire rack. Reduce oven temperature to 350°.
- 8. In a medium bowl, whisk eggs until frothy. Add honey, turbinado sugar, buttermilk or cream, apple cider vinegar, and remaining 2 tablespoons flour. Stream in melted butter, and add vanilla and remaining 1 teaspoon salt. Whisk until completely homogenous. Pour into prepared crust.
- 9. Bake until custard is set but still slightly jiggly, 45 to 55 minutes, rotating pan halfway through baking. Refrigerate until completely chilled. Sprinkle with Maldon sea salt.
- 10. Strain cream mixture, and beat with a mixer at medium speed until soft peaks form just before serving.
- 11. Serve pie with cardamom cream, and garnish with edible flowers, if desired.
The Ribbon in My Journal - Phyllis Hoffman DePiano https://www.theribboninmyjournal.com/
Faux Clotted Cream
2015-05-12 16:34:19
Yield: 1 cup • Prep Time: 5 min
Ingredients
- ½ cup cold heavy whipping cream
- 1 tablespoon confectioners’ sugar
- 1 tablespoon sour cream
Instructions
- In a small bowl, combine cream and confectioners’ sugar. Beat at high speed with an electric mixer until soft peaks form. Add sour cream, beating at low speed until incorporated.
- Serve immediately, or refrigerate in a covered container for up to a day.
The Ribbon in My Journal - Phyllis Hoffman DePiano https://www.theribboninmyjournal.com/
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Comments 27
Can’t wait to try these scones with gluten free flour. Love clotted cream recipe! Thank you!
I make a mock Devonshire cream that is similar, but it uses cream cheese instead of heavy whipping cream. It’s all very good, isn’t it? I love making scones and having tea!
Thank you, thank you and thank you again, Phyllis!!
Can’t wait to try your recipe. (Love all your “ribbons”!!)
CJ
Tastes nothing like clotted cream!
Scones are a favorite in our family. Nice video, Phyillis. Happy baking everyone.
I love scones & fresh clotted cream.
Thank you for another great video and recipe. I love scones and I’ve always had a difficult time making them. Hopefully, this will help. Can’t wait to try…and then eat!!
Really enjoyed your videos. I make an Apricot Cream Scone, and always wanted to try the Clotted Cream with them. What a wonderfully easy recipe for the cream! Thank you! Love your recipes and flower arrangements! Keep them coming!
Holy coisnce data batman. Lol!
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Thank you for the scone and cream video tutorials!! Love to see other folks way of making and baking!! I will give these a try!!
Phyllis,
Great video…mmmm love scones!
I purchased your new book Tea&Treats for myself as a Mother’s Day gift. Can’t wait to start entertaining using the wonderful recipes.
I plan to make the scones for a tea I am doing for friends. Could you please do a write down recipe for the Devonshire cream. I have been enjoying tea since I was 15 and am now 77. I mom and granny were tea
drinkers sooo….that makes me one also
Bee
My favorite scones – lavender scones !
Any scone will please your guests with a cup of tea – perfect afternoon delight !
Phyllis,
Very much enjoyed the videos. Especially nice this morning amidst the dreariness of more rain in Central/East Texas. We were blessed to have not suffered injury or damage on Sunday evening. We know we are blessed also to not be enduring drought conditions; but, it is difficult to remember when May 12 looks more like December or January.
I have always made mock clotted cream with cream cheese, half & half, sour cream and a bit of raw sugar. I will enjoy your version which I am sure will be delightful.
Thank you for the graciousness you remind us to retain as part of our lives in the midst of the seemingly endless negativity which appears to surround us!!
Blessings,
afa
I agree with Candice–I need an actual written recipe. Any chance that you might give that to us? They look delicious.
we posted the recipe right under the video. Thank you for asking.
Thank you for this.I too enjoy taking tea. I acquired my taste for tea back in 1995 on a trip to London England.We had high tea at Fortnum and Masons. Lovely experience. I really enjoy all your publications and A Ribbon in my Journal.
I need an actual written recipe. I’m a visual kinda person. Also in the video I didn’t hear the amounts of baking powder, salt and nutmeg. If one adds dried fruit what would be the approx amt? How long did they cook? approx ?
I enjoy the blog and your personal memories.
Candice, you ca add 1/2 cup of dried fruits. I bake mine about 20 minutes but just until golden brown. Not all ovens are the same, so watch them after 15.
Hi Phylsis, loved your video! Reminds me of every trip I’ve ever taken to Carmel, Ca. and every trip its a must
to have breakfast at the “Tuck Box” in downtown Carmel and enjoy their Scones. Will be making a trip soon
and be thinking of you who enjoys scones as much as my husband and myself. I will try your recipe
this week, must get some lemon curd. Bravo for making my week with a remainder of a foodie treat we love!
Carmel
Our quilt group was talking about scones and clotted cream……..for my High Tea Birthday Bash in Sept. Thanks for making this video, as it makes it all that much easier to do!
I really enjoyed your videos today. My sister and I have begun to share tea time each afternoon now that we are both retired. I would love to have a printable of each recipe. I didn’t get the measurements for the salt, baking powder and nutmeg. Thank you for these lovely recpies.
debbie we posted the recipe. Thank you for asking.