All About Devonshire Tea

A visitor to Devon shouldn't end their holiday without trying a number of things: enjoying the abundance of spectacular sandy beaches, walking through scenic Exmoor national park, surfing (for those willing to brave the waters!) and, of course, indulging in a Devonshire tea.
Sometimes known as a Devon cream tea, or just a cream tea, this traditional British treat is a favourite of many throughout the United Kingdom and can be sampled simply by visiting one of many tea rooms throughout the county of Devon.

What is Devonshire tea?


A traditional Devonshire tea consists of scones (small lightly sweetened cakes) served with strawberry jam, clotted cream (a very thick cream made by heating cow's milk) and tea with milk. Other variations of a cream tea exist, such as the Cornish cream tea, but we Devonians believe that ours is the original (and the best!). Evidence has been found that suggests the tradition of eating bread, jam and cream goes back as far as the 11th century, in Devon's own Tavistock Abbey.
When eating a cream tea, there is a 'right' way to prepare your scones, according to Devonian tradition. The scone (which must be served warm) should be split in two, then covered with clotted cream before finally topping the treat with strawberry jam. This allows the cream to melt into the warm scone, making it moist and rich. The difference between a Cornish cream tea and a Devonshire tea is that in Cornwall, the jam is spread into the scone before the cream.

How to make your own Devonshire tea:

There are plenty of tea rooms in North Devon which serve a delicious and traditional Devonshire tea, but once your holiday is over, your afternoon cream teas needn't be. The below recipe (originally from the BBC Food website) will help you to recreate the tradition in your own kitchen or, if you're staying with us at Smythen Farm Self-Catered Cottages, you can even try it while you're in the home of the Devonshire tea!

Ingredients:

  • 225g / 8oz self raising flour
  • pinch of salt
  • 55g / 2oz butter
  • 25g / 1oz caster sugar
  • 150ml / 5fl oz milk
  • 1 free-range egg, beaten, to glaze (alternatively use a little milk)

Preparation method:

  • Heat the oven to 220C / 425F / Gas 7. Lightly grease a baking sheet
  • Mix together the flour and salt and rub in the butter
  • Stir in the sugar and then the milk to create a soft dough
  • Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm /¾in thick. Use a 5cm / 2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones until all the dough is used
  • Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden
  • Cool slightly on a wire rack and enjoy while still warm

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