Traditional Devonshire Scones
with Clotted Cream
Home Made Clotted Cream
1} Using double boiler fill bottom pan 3/4 with water. Fill small pot with desired amount of Heavy Whipping Cream [I used 1 pint].
2} Bring water to a simmer then place small pan inside the large pan.
3} Cook cream till reduced by half
4} Clotted cream is finished when it has a nice golden crust on top and has become thick like butter.
5} Cover and let cool, refrigerate over night
6} Stir before serving.
2 cups of flour
1/4 cup of sugar
2 Tsp of baking powder
1/8 Tsp of salt
1/3 cup of butter
1/2 cup of heavy cream
1 1/2 Tsp vanilla extract
1/2 cup of raisins
Baking Devonshire Scones
1} Pre-heat to 425, grease large cookie sheet or use parchment paper.
2} In large bowl combine dry ingredients.
3} Cut in butter.
4} In small bowl combine cream egg and vanilla
5} Add liquid to dry mixture, stir till dough forms.
6} Stir in dried fruit
7} Coat cutting board and hands with flour
8} Pat dough to an even half inch
9} Use round cookie cutter or glass place on cookie sheet
10} Bake 15 min, finished when golden brown on top.
11} Transfer to wrack
Eat scones covered with your choice of preserves and clotted cream.