CREAM SCONES for Devonshire Cream Scone Tea

We all love Chris’s scones fresh out of the oven, delish!


2 cups unbleached flour

1 tbsp baking powder

½ tsp salt

¼ cup sugar

½ cup sultanas*

1 cup heavy whipping cream

¼ cup milk**


2-3 tbsp unsalted butter, melted

2 tbsp sugar

Preheat oven to 425 degrees. Combine flour, baking powder, salt and sugar in a sieve; shake contents into a medium size bowl. Add the whipping cream and ¼ milk, stirring with a fork until the dough holds together in a sticky mass. You may need to add a tablespoon or more of milk until the dough holds together. Turn dough on to a well-floured board. Knead the dough several times. Pat dough into a 10 inch circle. Cut the circle into 8 wedges or you can also cut dough into rounds with a cookie cutter (I use a 2 ¼ inch diameter cutter for a nice small scone).

Place on an un-greased cookie sheet about 2 inches apart.  Brush scones with melted butter and sprinkle with sugar.  Bake for about 15 minutes, or until a light golden brown.

* For a different scone try substituting with cranberries or chocolate chips

** For a richer scone use all whipping cream, or whipping cream and half and half.

Split in half and spread with jam and clotted cream!