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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