Fruit Scones: Hunting for the Best Recipe
Last week I reached into my grocery store’s specialty dairy case and, to my surprise and delight, pulled out a jar of Devon clotted cream. This unique product is made from the rich, high-butter-fat milk of Jersey and Guernsey cows that roam the picturesque fields of southwestern England’s County of Devon.
Upon returning home with such a rare commodity, I was inspired to search for the perfect scone recipe to accompany a cream tea. A “cream tea” is a lighter version of the traditional afternoon tea without the multiple baked items. Instead, this decidedly English experience consists of a batch of warm scones, clotted cream, jam and, of course, tea.
Clotted cream is traditionally made from full-cream cow’s milk that is baked on low heat in a shallow pan for 12 hours or more. Once thickened, the cream clots rise to the surface and are skimmed off and used as a spread. I’m glad this work is done for me by someone else who was kind enough to bottle it up and fly it halfway around the world for me to try.
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