Easter Parade

luckkywilliamson1's Easter album on Photobucket

Tuesday, April 26, 2011

Royal Scones and Devonshire Cream

(Photo courtesy of Photobucket)

With England's big Royal Wedding at the end of
the week, I thought I would do a tablescape 
fit for royals.  

You don't get to see that until tomorrow, but here
is a sneak peek.


What you do get today is a recipe for 
Treacle and Ginger Scones
and 
Mock Devonshire Cream

Kate Middleton's favorite dessert is
Sticky Toffee Pudding
(which I will post later).  So I decided
scones with similar flavors would be something that 
she would love on the day after her royal wedding.

Anyone who has been to England knows that one
of England's best culinary delights is
 their clotted cream or Devonshire Cream.  
Those of us stateside have to
go without this lovely luxury.  I have purchased jars
of "Devonshire cream" and found it to be very lacking.
So I decided to try and  search out the best recipe for
a mock Devonshire cream.  I KNOW this one isn't
perfect but it tastes great.


Treacle is a sweetener similar to molasses, so just
substitute dark molasses in the recipe.


Treacle and Ginger Scones

2 C. flour
3 T. brown sugar
2 tsp. baking powder
1/2 tsp. soda
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp. salt

Place the above ingredients in a large bowl and
whisk together to blend.

Cut in 1/4 C. butter until the butter is in coarse
pieces.

In a small bowl mix:
1 egg yolk
1/4 C. treacle or dark molasses
1/3 C. milk

Make a well in the center of the flour mix
and pour the liquids in.  Mix together with a fork
just until blended then remove from bowl and 
knead together on your counter about 10-12 turns.

Flour counter and then roll out about 3/8-1/2 inch thick.
Cut into wedges or cut with a floured cookie cutter.

Place scones on ungreased cookie sheet or parchment
paper and bake at 400 for 10-12 minutes depending 
on the size.



Mock Devonshire Cream

Bring 3 oz. cream cheese to room temperature
 (don't use the reduced fat or
fat free as it will give it too sharp of a taste).  Or place it
on a microwave safe plate and warm it up about 12 seconds.
Check to make sure you don't get it hot.

Place in a small mixing bowl with 1 1/2 - 2 T. powdered sugar,
a pinch of salt, and 1 C. heavy whipping cream. 
 Beat it together with your
wire whip attachment until mixed then turn it on high and
whip it until it forms stiff peaks.  (If you don't have the 
cream cheese at room temperature, it will have curds in it.)
When you whip it you will almost take it 
to the butter stage.  Don't stop too soon or it will be runny.

The real clotted cream tastes like a cross between sweetened
butter and lightly sweetened whipped cream.  The texture is
a cross between the two also.

One recipe I tried used sour cream and it left it way too
sour.


Split the scones and serve with the "clotted" cream.

(I also read a recipe that placed pasteurized heavy
cream (not ultra-pasteurized) in a crockpot and heated
it on low for 12 hours, then scooped the clotted cream
off the top and chilled it.  I have that in the crockpot
right now, but this one suits my tastebuds and time schedule.)


Yum!  (Truly, you could just eat this without
the scones!!!)

Come back tomorrow to see my
 Royals Tablescape.

I will be posting this on





28 comments:

Annesphamily said...

What beautiful treats for a beautiful tea! Thanks for sharing the reicpes too! Love seeing your face on your blog. I love putting a face with a name. Enjoy the day!

Barbara F. said...

This sounds wonderful! I can't wait to see your table tomorrow. I have made Devonshire cream using a similar recipe, only I added a drop of vanilla. xo,

It's me said...

Delicious !! wow...happy week darling !! love Ria...xxx....

Marlis said...

Now this looks yummy! I can hardly wait till tomorrow for the table. I'm sure it will fit for the new Princess!

d e l i g h t said...

The Devonshire cream sounds so good and could be used in a variety of ways! Thanks for the recipe.
Linda

Debbie@Mountain Breaths said...

Thanks for sharing the Devonshire cream recipe. I found a tasty clotting cream at Wegman's and love it on scones!

Rettabug said...

You big tease...I can't wait to see the rest of the table, based on just this tiny glimpse!

Lovely looking scones...thanks for the ideas on duplicating the clotted cream. I'm going to save it to use on strawberries for Derby Day or a Wimbledon tennis party!

Happier Than a Pig in Mud said...

The scones sound great and your goodie tray looks amazing! Looking forward to your tablescape tomorrow:@)

The Sewing Loft said...

Oh now I can't wait until tomorrow! I for one, will rise very early on Friday morning to watch the wedding. The scones and cream sound wonderful and I will give them a try. Cookies made with molasses are wonderful, so I am sure these scones will be too.

Barb

Val said...

Drool Worthy in every way, shape and form.

ButterYum said...

I'm so excited about the wedding. I had my first taste of Treacle Tart when I was in England (supposedly the queen's favorite). It was good. I adore your pitcher with the crown on it.

Oh, I haven't tried to make clotted cream, but to me, the flavor of mascarpone is pretty close (would have to thin it a bit though).

:)
ButterYum

Donnie said...

That looks like a great recipe. I love molasses cookies so this should be right up my alley.

Sue (Someone's Mom) said...

Scones are a favorite at our house. I love the fact they aren't too sweet, yet sweet enough. I've also looked for a good recipe for clotted cream. I'll try this and I can't wait to hear what happens in the crockpot!

Lisa said...

I want those scones!!! I think I'm going to have to go get some molasses real soon.

Rosemary@villabarnes said...

You're making me hungry!

Rebecca from Chow and Chatter said...

wow treacle and ginger scones fab combo love tea and scones going to the UK next week my homeland will get some :-)

CraftyMummy said...

They sound so yummy - especially the cream. When my mum made scones she used to rub in the butter with her fingertips. We used to help when we were kids. Messy but fun!

Nadia said...

Oh! Ginger scones! What a work of genius! I love that you have posted your picture. So nice to know who is tempting us with these treats. :)
Nadia (With Glittering Eyes blog)

Beverly said...

You've tempted my tastebuds, and I am anxious to see more.

Maybe I'll pop over for a real taste.♥

SavoringTime in the Kitchen said...

Your scones and clotted cream clone look delicious!

The Quintessential Magpie said...

How delightful, Jacqueline! I would gladly dive headfirst into those goodies.

I'm so excited about the wedding. Such a happy event!

XO,

Sheila :-)

Laura said...

So beautiful and looks so yummy, your amazing! I am going to England next week , any requests? I loved your amazing tables cape today!

Frieda said...

Bonjour Jacqueline,
I'm romantic girl and I will love to watch my TV tomororow for that royal wedding, Now I will enjoy it more because I can imagine the atmosphere grace of your royal posts
Thank you Jacqueline
Frieda

Laura Ingalls Gunn said...

Yummy, happy sighs!

gnee @ Singing With Birds said...

Ooooh looks just delicious and I love your cute cutter!

Katie said...

This would have been the perfect addition to the tea party I went to this morning, they look delicious! I'm excited to see your post from today to see everything out and looking pretty :) Thanks for sharing this recipe with us! I'd love for you to check out my mother-in-laws tea party she threw this morning, it was great fun!

http://littlethingsbringsmiles.blogspot.com/2011/04/tea-for-three-please.html

Dawn @ alteredartists said...

oh my gosh, I love your blog. I love your kitchen, pizza oven, and I make sticky toffee pudding for the hubs who loves it. Great post. Come stop by my place if you get the chance.

Alexandra said...

These look delicious! Please share your recipe with our readers by linking it up at Muffin Monday. Thanks!

http://www.talkingdollarsandcents.net/strawberry-muffins-with-a-sweet-topping

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