Monday, May 2, 2011


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 
1       Egg

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. 



  1. You are most welcome! ( Can't wait to try making lavender scones!)

  2. I'm told clotted cream is to die for. I might have to try this!

  3. I almost wish I lived in England so I could just buy it at the store. It is most delicious.