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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