A cream tea, also known as Devonshire tea, consists of a good strong cup of tea with scones, jam and clotted cream.
In my recent trip to the UK I had a lot of cream teas. While I didn’t make it to Devon to try the original, I had many in Bath and Bristol.
Needless to say, it really is the clotted cream that makes the scones so special. In this recipe I’ve used whipped cream due to the unavailability here of clotted cream.
I have also used spelt flour in this recipe as it gives the scones a much lighter texture and also has lots of benefits of vitamins and minerals, and I have included buttermilk as I find that the acid in the buttermilk helps the baking powder work more effectively, making it rise better.
The secret to making good scones is to not handle them too much and keep the dough sticky. Enjoy them as fresh as possible with a good cup of tea.
Spelt scones (makes 8 scones)
- 300 g white spelt flour
- 2 tsps baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- ¼ cup caster sugar
- 50 g very cold unsalted butter
- ¼ cup cream
- ⅓ cup buttermilk
- Zest of 1 orange
- ½ cup raisins
Preheat the oven to 180C and line a baking tray with baking paper.
Sift the flours, baking powder and bicarb into a large mixing bowl. Stir in the salt and sugar.
Grate the butter into the bowl, using a coarse grater. Rub the butter into the dry ingredients using your fingertips, until the butter is incorporated evenly and the mixture resembles sand.
Make a well in the centre, and pour in the cream and buttermilk. Stir in gently using a spatula.
Add in the orange zest and raisins.
Turn the dough out onto a floured surface and knead very gently, just to bring the dough together.
Flatten the dough gently into a disk about 1 – 1½ inches (2.5 – 4cm) high. Cut the circle into 8 scones.
Arrange the scones on the baking sheet, and bake 18-20 minutes or until golden brown on top.
Allow to cool slightly before serving with whipped cream and jam.