A happy and glorious Saturday to you my lovely readers! Hope you’ve been well. I’m back from hibernation, in time for the warmer season 😜
I thought I’d keep this post like my namesake very short and sweet! This recipe is one of my favourites. I love, love, lurrrve Devonshire tea (I mean who doesn’t?)
Anytime I see it on the menu I am ordering it so I thought, why not make it myself. Guess what, I did and I’m writing about it 😝
This type of tea is also known as a cream tea and is a form of afternoon tea that consists of tea served with scones, clotted cream and jam. Traditionally it is a specialty of Devon and Cornwall in England although there is debate on the correct order of serving the jam and cream the scone!
For this post though, I will be breaking tradition and putting a Persian twist on the whole thing and serving it the way I want. Hope you enjoy this post as it’s a real treat…pun intended.
Azzy’s Devonshire Tea
- 50 g of cold butter cut into cubes
- 200-300 g Self raising flour
- 1 tbspn caster sugar
- pinch of salt
- 125 ml of milk
- 2-3 tspn of persian rosewater
- 2-3 tspn of cardamom
- 1-2 tbsp crushed rose petals
- in a medium bowl mix the flour and the butter cubes, rub the butter together with the flour until it becomes a crumb like texture
- add in the sugar, salt, cardamom and crushed rose petals
- add the rose water to the milk and create a well in the center of the flour mixture to pour the milk mixture into
- gently knead and place onto a lightly floured surface
- bring the dough together gently and create a circle
- pre-heat oven to 220°C
- using scone moulds cut into the dough and re-knead gently as needed
- repeat this until no more dough is left
- place moulded circular doughs onto a lined oven tray
- brush the tops of the doughs with milk
- place in oven and reduce the heat to 180°C for 30 mins
- once the tops of scones have turned a golden brown colour, remove from oven and place in a bowl and cover the scones with a towel
- serve with tea, jam and clotted cream
Hot tip: be gentle with the dough as scones don’t like to be kneaded too much
I opted to use a sour cherry jam (home made) as it’s more in line with the whole Persian twist but feel to use whatever jam flavour that you want. You can’t go wrong!
I enjoy my Devonshire tea with a nice French Earl Grey or any vanilla based teas like Melbourne Breakfast or Paris Vanilla. Those are the selections that I would pick but if you prefer something different please let me know so that I can give it a go.
Really hoped that you enjoyed this post…better late than never eh?!
Till next time Xx