A Devonshire Afternoon Tea: Scones, Jam & Whipped Cream

Crisp Sunday afternoons are absolutely perfect for indulging oneself, and what better way than to enjoy a typically English afternoon tea with warm scones, strawberry jam and whipped cream by the blaze of a roaring log fire

Scones jam & cream
A typically English afternoon tea with scones, strawberry jam and whipped cream.

This recipe was my grandmother’s, passed on from generation to generation. She taught me how to make scones, which were the family’s best kept secret for many years. Scones can take on different shapes and sizes, and be sweet or savoury. In Scotland for instance, scones are usually savoury and fried like pancakes; They are served in a typically Scottish breakfast or for brunch. The Devonshire tea scones are usually eaten warm and just out of the oven with strawberry jam and clotted cream, and served with a cup of earl grey tea.

The recipe can vary a bit as some people add raisins, currants or even dates to make the scones sweeter, others add spices like cinnamon.

You will find my recipe here below, treasure it as I have for so many years… it will never fail to bring delight and pleasure to the people who are lucky enough to taste your homemade scones! A truly magical experience for everybody…

Homemade scones
Homemade scones, a best kept secret!


Cost: +
Difficulty: ++


  • 450g flour
  • 4 teaspoons of baking powder
  • 50g butter (softened)
  • 50g caster sugar
  • A pinch of salt
  • 2 small eggs
  • 15cl of fresh milk

Makes about 8 scones.
Preheat the oven to 220°C (thermostat 7/8 or 430°F). grease your scone moulds and reserve for later. In a large mixing bowl, sift the flour, baking powder and salt. Add the butter then work the flour and butter mixture with your fingertips to make a flaky crumb mixture. Add the sugar and mix again.

scone mixture
Working the flour and butter together to make a crumbly mixture

In another bowl beat the eggs and milk together then incorporate them in the crumbly mixture making large movements as you do so. The scone mixture must be quite firm, and not too liquid. Fill your moulds 3/4 full and put your tray into the oven. Cook for about 15 minutes or until the tip of a knife comes out clean.


Serve them still warm with strawberry or apricot jam and whipped cream and enjoy them by the blaze of a roaring fire, along with a cup of earl grey tea…




Wikipedia : definition and origin of the Devonshire scones




5 thoughts on “A Devonshire Afternoon Tea: Scones, Jam & Whipped Cream”

Leave a Reply