by Cathy Baker

One of my favorite tea books is Tea with Patsy Clairmont, which is why I’m sharing two of her recipes with you today. Friends ask for this Devonshire Cream recipe long after the tea party is over. Yes, it’s that good!

Devonshire Cream

1- 3 oz. package cream cheese, softened
1 T. sifted powdered sugar
1/2 t. vanilla
1/3 – 1/2 c. whipping cream

Beat cream cheese until light and fluffy. Beat in sugar and vanilla. Gradually beat in enough whipping cream to form a mixture of spreadable consistency. Do not over-beat. Cover and chill 2 to 24 hours. Makes 1 cup. 

(I always double this recipe. After all, who could ever resist a second helping of scones, Devonshire cream, and raspberry jam? No one I know!)

Cream Scones

2 c. all-purpose flour
1/4 c. sugar
1 T. baking powder
1/4 t. salt
1/3 c. cold butter, cut into pieces
1 c. whipping cream
2 T. whipping cream or 1 egg white
1 t. orange zest
1/2 c. currants, dried cherries, dried cranberries (optional)
1/2 c. chopped pecans or walnuts (optional)

Preheat oven to 375 degrees. Combine flour, sugar, baking powder, and salt with a pastry blender until the consistency is course and crumbly. Add 1 c. whipping cream, stirring just until moistened. Option: Add 1/2 currants, dried cherries, dried cranberries, chopped pecans or chopped walnuts as you stir in the whipping cream. 

Turn out onto a lightly floured surface, knead 5 or 6 times. Roll until 1/2″ thick. Cut with a round biscuit cutter and place each scone about 2 inches apart on a nonstick baking sheet. 

Brush the tops of the scones with the remaining 2 tablespoons whipping cream or egg white. Sprinkle the tops with sugar. 

Bake at 375 degrees for 15 minutes or until golden brown. Yield: 1 dozen. Serve scones warm with Devonshire cream, jam, and lemon curd.