I recently held a high tea for my sisters (my mom was supposed to come as well, but had to decline due to a bad cold). Everything went over well and as usual, I made way too much food. I made:
- Raspberry and White Chocolate Scones (scroll down for recipe)
- Mini Turkey & Brie Croissants with greens tossed in a homemade herb and garlic balsamic
- Cucumber with Herbed Cream Cheese and Fresh Dill Finger Sandwiches
- Curry (mild!) Egg Salad Sliders
- Store bought macarons
- Store bought mini cream puffs (I <3 Costco!)
- Mini Key Lime Cupcakes with Buttercream Icing
- Blackcurrant Tea and Orange Dreamscicle Tea
Of course during the rush of getting everything on the table, I forgot the Devonshire Cream. I found the jar of it yesterday so thought I would put it to good use and make some scones for breakfast. As I’d just picked a small bowl full of strawberries, from the plants on the deck, I added those. I took about half a cup of whipping cream, whipped it up and added the Devonshire Cream and whipped again until blended. Soooo yummy. I wish I had some essence of strawberry to put in it, I think that would have been just the perfect added touch. Alas, I only had vanilla.
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 tablespoon white sugar
- 1/4 cup COLD butter
- 3/4 cup buttermilk*
- For Berry Scones:**
- Fresh strawberries
- 1/4 cup white or dark chocolate chips
- 1/2 whole nutmeg grated
- Combine the dry ingredients and grated nutmeg in a medium sized bowl.
- Cut in the butter and crumble quickly with your fingers until it forms a rough granular texture.
- Add the berries and chips and toss to mix.
- Add about two thirds of the buttermilk and begin to form a dough. Add the rest slowly until a ball has JUST formed. (It may be a bit lumpy and unwieldly due to the berries. Get it to the point where it all sticks together without overworking the dough.
- Form into a flattened circle about the circumference of a dessert plate.
- Cut in half, form each half into another circle.
- Cut each circle into quarters.
- Place on a silpad on a baking sheet and bake for 18-22 minutes at 425°F until they are browned and when tapped sound a bit hollow.
- Remove from oven and let cool for a couple minutes before serving with some Devonshire Cream that has been blended into some whip cream.
** If you would like a berry scone, add just before you add in the milk. If you want to use raspberries, I would use frozen so they don't get mushed.