Wednesday, March 9, 2011


This may not be exactly Irish but it's one of my favorite "tea" recipes. Scones are great with a Sunday tea. They are best served with butter and a variety of toppings. We always get out some fancy jams (last time was apple pie jam which I will post here later in the month), curds (lemon, lime or orange) and creams. Devonshire cream is a whipped topping for scones and desserts.

1 2/3 cup self-rising flour
4 tbs. butter
2/3 milk
Cut butter into flour until resembles cornmeal. Mix in milk. Drop onto baking sheet and bake at 425 for 10 minutes. Can roll out and cut into shapes.
Sweet - add 1/4 cup sugar
Fruit - add 1/3 cup dried fruit and 2 tbs. sugar

This is an Americanized version of Devonshire Cream.
Devon Cream
1 package cream cheese
1/3 cup sour cream
1 tbs. sugar
Beat ingredients until smooth. Chill before serving.

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