Bratton Clovelly
... the Devon Cream Tea
Scones
A real taste of Devon
A Bratton Clovelly Style
Cream Tea

What you will need to make 8 scones.

225g / 8oz plain flour

20 tsp  baking powder

1g /1/4 tsp salt (or to taste)

50g / 2oz butter

25g / 1oz caster sugar

150ml/ 5 fl oz milk

1 egg (or milk for glazing the scones)

Note
There should be no fruit in a Traditional Devon scone


Printable Recipe (pdf)

Preheat oven to 230°C / 450°F /gas 8 and lightly grease a baking tray
(Adjust for Fan Ovens)

Mix (Sift) flour, baking powder and salt into a bowl and rubin the butter.
When the mixture resembles breadcrumbs, stir in the sugar.
Add all the milk and mix lightly into you have a soft dough.
Turn out on to a floured board and knead the dough slightly.
Do not overwork the dough or your scones will be turn out tough! 
Roll out the dough out to 1.25cm /1/2 in thickness and cut in to rounds.
Place on the greased and flour dusted baking tray. Brush the tops with beaten egg (or milk) and bake for 7-10 minutes or until well risen and golden brown.
Cool on a wire rack

Devon Clotted Cream
Once you have made (or bought) your  scones you will need Devon Clotted Cream (instead of butter)
Devon has always been a big producer of Dairy Products due to the nature of its Culm landscape, particularly around the Moors.
The weather in Devon produces lush grassland

Clotted Cream

Strawberry Jam

Strawberry Jam
It has to be strawberry Jam 
Strawberries were grown as an Early season Cash Crop in Devon & Cornwall and excess berries were turned into preserves, an ideal topping for a Devon Scone Tea


Now for your Devon Cream Tea

The Devonshire method is to split the scone in two, cover each half with clotted cream,and then add the strawberry jam to the top. Traditionally it is important that the scones be warm (ideally, freshly baked), and tea should be served, with milk.
Butter is not included as the thick clotted cream takes its place

The Cream on Top method adopted by some regions is So Wrong
Non-Devonians have a tendency to assume that the cream is placed on top of the jam.
This is because most people, of other regions, have been brought up with cream that is whipped, to form a non-pouring cream topping, as found on trifles

Clotted cream was produced as a thick, crusty topped delicacy 

Original Cornish clotted cream was less dense compared to Devon clotted cream.
Cornish cream tea was traditionally served with a "Cornish split", a type of slightly sweet white bread roll.
The warm roll is first buttered, spread with strawberry jam then finally topped with a spoonful of the Cornish cream. 

If clotted cream is not available then you will have to use butter ~ whipped cream should never be used as a substitute. 

.............

You can now create the Perfect Devon Cream Tea .  Devon Clotted Cream Link

 

The Making of Devon Clotted Cream

You need un-pasteurised full cream milk, otherwise clotting will not occur.
Normally this comes straight from the cow so that it still has all the fat.

Using a shallow pan, pour in the milk and leave it to stand at 18-20 degrees (room temperature) for 10-12 hours, to allow the fat in the fresh milk to separate and rise.

This done, heat the milk to gently to 70 degrees (scalding), not allowing it to boil.
The slower you heat the milk the better….
The indicator of the correct heat is a wrinkly surface.

Keep heating for about one hour then move the pan to a place that allows it to cool for several hours (i.e. overnight).
Once it has stood you can remove the clotted cream off the surface, using a large spoon preferably with small holes (this avoids contaminating the clots with the thin milk residue).

The best clotted cream will be buttery-yellow in colour, the colour of the top layer of most shop purchased versions of clotted cream

Origins

Like a lot of culinary accidents clotted cream may have occurred by the leaving of fresh milk out in the heat of summer, then as night fell the drop in temperature allowed separation and clotting to form on the surface.

Historically, although the Cornish did produced clotted cream,it tended to be runnier hence not being used as the butter element, as on the Devon Scone.
Perhaps this is why the Cornish plonk the cream on the top.
The good new lot of Cornish companies now produce Clotted Cream to Devon's traditional consistency

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