Scones with Double Devon Cream

British and American scone are very different from each other. The British version is not a sweet or buttery treat, more akin to what Americans know as biscuits.

True or False
1. When eating a scone you open it up, and then add 
the clotted cream before the jam or after?

2. After adding the cream and jam do you put the pieces
back together to eat them

2 c. flour
1/8 tsp. salt
1 stick butter, softened
2 Tbsp. sugar
1 - 1 1/4 c. buttermilk

Pre-heat the oven to 425F. 

Combine the flour, salt, and sugar. Add the butter and squish in with your hands until fairly mixed. 

Add half a cup of the buttermilk and stir. Add another quarter cup and keep stirring, adding more liquid as needed to make a moist but not sticky dough. 

Dump out on a floured surface and knead lightly until it comes together. 

Pat out about an inch thick and cut in to circles or wedges if you want it to be easier. 

Place on a baking tray and brush the top with a little milk. 

Bake until the top is golden. 

Remove from the tray and allow to cool slightly. 

Serve with Devon or clotted cream and jam.

1. Trick question!! Depends on where you are from. Devonshire they add the cream first and then the jam. The Cornish method is jam first and then cream. Which actually sounds really messy if you ask me. I prefer the cream first and then the jam. 

2. Nope, you eat them separately.


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