Browsing the favorite grocery I noticed a small jar of Devon Cream in the dairy section. Devon Cream is very British. So Brit indeed that we do not produce it in the U.S!. The cream was fresh and it was not just Devon Cream – it was double Devon Cream!
Clotted cream or Devon cream appears to have been introduced to Devon and Cornwall in ancient times by the Phoenicians. The cream probably originated in the Near East where Kaymak, a similarly rich product from milk is common. Once established in Devon and Southwest England, Devon Cream has become a cottage industry in this part of England. Production of Devon Cream is carefully controlled and to carry the name Devon Cream, it must conform to the PDO standards of the European Union.
Serving Devon Cream
Devon Cream is usually paired with fresh made scones and that brings back memories of a place in Kensington in London. They served proper English Tea with fresh scones with Devon cream and a selection of fruit preserves. And it was mouthwatering delicious! Not knowing where to go for the scones, it was time to turn to the internet for a recipe. There was another consideration too – the scones had to be made not with regular sugar, but sugar substitute. The recipes seemed simple enough to modify and would produce the scones to test the double Devon Cream that now sat in the fridge.
The Recipe:
2 Cups all-purpose flour
5 Packets (single serving) of artificial sweetener
1 Tsp baking powder
¼ Tsp baking soda
¾ Tsp salt
8 Tbs butter
½ Cup sour cream
1 Egg
¼ Cup slivered almonds
Preparation
Transfer the dry ingredients to a food processor and pulse briefly. Cut the butter into small pieces. Turn the processor on and gradually add the butter to the mixture. Next take the wet ingredients – the sour cream and egg, and add them to the food processor. Turn the processor on and allow to run till the dough begins to come together to form a ball. Finally, add half the almonds and pulse to mix. Take the dough out and roll it on a floured surface to a thickness of a quarter inch. Press the reserved almonds into the scones. The Kensington shop had served round scones so a cookie cutter was used to cut out the scones and place them on a baking sheet lined with wax paper. Bake in a preheated oven at 400 degrees till the scones pick up a light brown color. It will take about 20 minutes. Allow the scones to cool slightly before serving with Devon Cream and marmalade or jam, and of course a pot of tea!
Afsar Husain - Afsar has been a freelance writer and photographer for many years. He holds a Masters degree in English and has published travel and ...
