From Brenda Hyde

Just a note on Devonshire cream. This is a clotted cream that is made in a specific area in England. You can buy it, or make a similar thing yourself, but it wouldn't be actual Devonshire cream. This recipe will work as a substitute. It should be made fairly close to serving time.

Ingredients:

3 ounces cream cheese

2 tablespoons granulated sugar

1 pinch salt

1 cup heavy whipping cream

Mix together the cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.

Lemon curd is another popular topping for scones. The following recipe can be made the day before serving:

Ingredients:

9 eggs

1-1/2 cups lemon juice

3 cups granulated sugar

1-1/2 cups melted butter

Beat eggs until frothy. Stir in the lemon juice, sugar, and melted butter. Using a double boiler, or a pan within a pan over water, cook the mixture, stirring constantly for about 20 minutes or until it becomes thick. Refrigerate until serving time.

When making scones you need to make sure your butter is very cold and that you don't over mix the batter. Use a pastry cutter, or more simply, your fingertips to mix in the butter until the mixture looks like coarse crumbs. When adding the wet ingredients don't over mix as I mentioned! This is one of the main reasons they won't turn out light, but rather heavy.

Festive Berry Scones

Mix the dry ingredients. Add wet ingredients, not including frozen fruit. When everything is mixed well, gently fold in the fruit, which should still be frozen. Shape into round loaf on a baking sheet and cut into sections with a serrated knife. Bake at 350 for 35-40 minutes. Makes 8 scones.

Cinnamon Praline Scones

Preheat oven to 425 degrees and prepare baking sheet with parchment paper. Chop the chilled butter into small pieces. In a small bowl, stir together the flour, baking powder, salt and 2 tablespoons sugar. Using a pastry blender or your finger, cut the butter into the dry ingredients until it resembles crumbs. In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended. Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 8 x 12 inches. Brush the dough with the melted butter. Combine filling ingredients and spread on the dough. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers. Cut the roll into twelve 1-inch thick slices. Lay slices on the baking sheet and bake for 12-15 minutes or until golden.

Cinnamon Scones

Preheat oven to 400 degrees. In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In small bowl, beat egg yolk with honey and buttermilk until blended; add to flour mixture, blending until the mixture clings together. Do not over mix! With floured hands, lightly shape dough into flattened ball. Roll out on floured surface into a circle 1/2 inch thick. Using a floured serrated knife, cut into 8 to 12 wedges. Place on greased baking sheet or an ungreased baking stone. In a small bowl, lightly beat egg white with water. In another bowl, blend sugar and cinnamon. Brush scones lightly with egg white, then sprinkle with cinnamon sugar. Bake until golden for 10 to 12 minutes. Serve warm. Makes 12 scones.

Tetley Tea Scones

Preheat oven to 400°F. In a medium bowl, combine flour, baking powder, sugar and salt. With pastry blender or fingers, cut or rub in butter until mixture is size of small peas; set aside. In small saucepan, bring milk to a boil. Add 6 tea bags, cover and brew 5 minutes. Remove tea bags and cool. Beat in egg. Gradually add tea mixture to flour mixture, stirring until just combined. Make tea glaze by boiling 1 cup water and brewing 4 tea bags for 5 minutes. Remove tea bags and stir in 4 tablespoons sugar. Let cool. Turn dough onto floured cookie sheet and pat into 16" circle. With blunt edge of knife, score top of dough into 16 pie shaped wedges. Brush with tea glaze and bake 20 minutes or until golden brown. Cool on wire rack. Serve with warm honey or preserves, if desired. Makes 16 scones.

Drop Tea Scones

Sift the flour, soda, cream of tartar and salt into a bowl. Add the sugar. Beat in the syrup, egg and milk to form a smooth batter. preheat a lightly greased griddle or thick frying pan. Drop medium spoons full of the mixture and cook at medium heat until bubbles appear-much like cooking a pancake. Turn and cook on the other side. Remove and place in a clean tea towel or cloth until ready to serve. Serve with butter, honey or jam. Makes 15 scones.

Irish Herb Scones

Boil the potatoes, then pass through a food mill. Mix the flour, salt, oil and herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4-inch. Cut the dough into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden.

Orange Scones and Butter

Heat oven to 400 degrees. Lightly grease cookie sheet. In large bowl, combine flour, 3 tablespoons sugar, baking powder and orange peel. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add orange, milk and eggs. Stir just until mixture leaves sides of bowl and soft dough forms. Turn dough out on floured surface and knead lightly 10 times. On a baking sheet, roll or pat into 6-inch circle. Sprinkle with 1 tablespoon sugar. Cut into 8 wedges, separating slightly. Bake at 400 for 15-20 min. For butter: beat butter in small bowl until light and fluffy; stir in marmalade. Serve with warm scones.

Chocolate Chip Toffee Scones

Preheat oven 375 degrees and lightly butter two large baking sheets. In large bowl,combine the flour,1/2 cup sugar, baking powder and salt. Stir in chocolate chips, nuts and toffee. Beat the cream in separate large bowl until stiff peaks form, fold into dry ingredients. Turn dough out onto lightly floured surface, knead lightly until a soft dough forms. Gently shape into a circle and with serrated knife cut into wedges. Place on baking sheets a few inches apart. Brush with melted butter and sprinkle with sugar. Bake until golden brown, about 20 minutes.

About the Author

Brenda Hyde is a Mom of three, a freelance writer and editor of Old Fashioned Living. For information on subscribing to her newsletter Click here

More Afternoon Tea Recipes!

Tea Breads

Cakes for Tea

Cookies for Tea

Tea Sandwiches