High-tea dining experiences are becoming more and more popular so I was feeling inspired to recreate a Devonshire Tea.
Traditionally, Devonshire Tea is a cup of tea served with scones, jam and clotted cream. It is popular in both the UK and Australia and is often eaten for special breakfasts or for afternoon tea.
Here is my take on this old English classic recipe:
2 tbs butter, cubed (I recommend kerry gold or other grass-fed organic butters)
1 cup of AP Flour
1/2 cup of wholewheat flour (you can use all white flour if you prefer)
2 tsp baking powder
150 ml of milk, organic
Jam- to serve
Fresh whipped cream- to serve
1.) Sift the baking powder and flours together- if you dont have a sieve you can whisk the ingredients together.
2.) Add the butter and then using a pastry cutter or your finger tips, gently rub the butter into the flour until your mixture resembles fine bread crumbs.
3.) Make a well in the center and add the milk. Using a knife, fold the milk into the flour. Be careful not to overwork the dough.
4.) Once you have a dough, place it on a floured surface. Be careful not to knead the dough too much otherwise your scones will be tough and chewy.
5.) Roll out the dough until its about 1-2 inches thick. Using a cookie cutter or the rim of a cup, press out the dough into circular rounds.
6.) Place the scones onto a tray and then preheat the oven to 400F. Allow the scones to rest on the tray while the oven is heating up.
7.) Place the scones into the oven for about 10 minutes or until golden.
8.) While scones are cooking, whip the cream and turn the kettle on.
9.) Allow the scones to cool slightly before slicing and topping with jam and cream. Serve with a cup of tea and good conversation.