Why do we call scones and jam, Devonshire Tea?
This tradition originated in Devon county, England. Also known as cream tea, Devonshire Tea refers to tea ‘taken’ with cream, scones and jam. The scone eating etiquette is to tear each in half, add the cream first then jam on top. Clotted cream is used (not whipped cream or butter) and strawberry jam is the preferred traditional sweetener. Here’s the famous, Delia ‘Let’s be havin ya’ Smith’s recipe. Delia is England’s original no-nonsense TV cook and the majority shareholder of Norwich City FC. Wonder if she cooks scones for her boys?
Delia’s Scone Recipe
Ingredients: (makes about a dozen)
225g self raising flour
40g butter room temp
1/12 tbs caster sugar
150ml milk (approx) – you don’t want your mixture to be too moist
Pinch of salt
Method:
Preheat oven 220 degrees and sift flour.
Cut butter into small cubes and QUICKLY rub into flour with your fingertips.
Add sugar and salt.
SLOWLY add your milk. Delia recommends using a knife instead of a spoon to combine ingredients. It works a treat.
Once the ingredients are combined, place on a floured board and roll to about 2cm thick.
Using a circle cutter, cut your dough. Bake on a tray lined with grease proof paper for about 10-12minutes or until golden brown.
Serving suggestion:
Unlike the traditional Devonshire Tea, Kerry likes her scones with butter and homemade raspberry jam – no cream.
Let’s be havin’ a batch of scones
