ButterEggMilkWhipping Cream

English Scones/Devonshire Cream



  • 3 cups flour
  • 2 tablespoons baking powder
  • 3/4 cup sugar
  • 1 cup Cass-Clay butter
  • 1/2 cup sultanas (white raisins) or currants
  • 1 egg
  • 1/2 cup Cass-Clay milk
  • 1 Cass-Clay egg (for glaze)

Devonshire Cream:

  • 1 (3 oz.) package cream cheese, softened
  • 1/2 cup Cass-Clay whipping cream
  • 4 teaspoons confectioners sugar
  • 1/4 teaspoon vanilla


  1. Sift together flour, baking powder and sugar. Rub in butter until mixture is fine.
  2. Beat egg with milk; stir in raisins. Add to flour mixture, mix to make a dough.
  3. Roll out dough 3/4-inch thick; cut rounds with a 2 1/2-inch cookie cutter.
  4. Brush rounds with beaten egg; place on greased cookie sheet.
  5. Bake for 10 minutes at 400 degrees, then 350 degrees for 5 more minutes.
  6. When ready to serve, cut in half, serve with Devonshire Cream and strawberry jam or jelly.

Devonshire Cream:

  1. Beat cream cheese in a small mixer bowl until light and fluffy.
  2. Beat in whipping cream, sugar and vanilla until mixture is smooth.
  3. Refrigerate, covered, 1 hour before serving with scones.

(Test note: In testing, we used light golden raisins. Treat yourself to a midafternoon break. Nibble on these delicious scones served with Devonshire Cream — and a spot of tea!)

** Margaret Lawler, Linton (KEM Electric Co-op)

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Cass-Clay Creamery

Since 1935, Cass-Clay Creamery has been providing fresh and delicious dairy products to families in North Dakota and surrounding areas. We start with the freshest milk from local farms and manufacture a full line of premium ice cream, sour cream, cottage cheese and white and flavored milk. Our manufacturing facility is located in Fargo, North Dakota. 190 employees proudly work to make sure your family can enjoy wholesome and delicious Cass-Clay dairy products.
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