Those of you who’ve been visiting my blog since the beginning probably know that I’m a tea enthusiast. I worked at two Minnesota tearooms for 10+ years and loved every minute of it. That experience and education in tea inspired me to start writing a book about my adventures along with several recipes that I created and some that I adapted from the kitchens I worked in.
I’ve made thousands of scones in my lifetime (so far,) and no doubt I’ll make thousands more. I could make them in my sleep. If you’d like my recipe for scones, and would like the very best vehicle for your mock devon cream, just click HERE.
I personally like lemon curd with my cream scones. I eat them open faced, with the Devon going on first, followed by the lemon curd. This particular layering style is considered, among the British, to be “Devon” style, as opposed to “Cornish” style where you place the jam or curd on first followed by the Devonshire cream. Read more about these differences HERE.
I have several friends who are British and they think that putting anything other than Devonshire cream and strawberry jam on scones is just plain wrong. 🙂 I love that they’re so staunch in their beliefs regarding their tea food and I totally respect that. I am not British and sometimes that makes me sad, and there have been many times when I’ve thought that I must have been born in the wrong country. However, because I was born here in the US I’ve been exposed to some somewhat Americanized ideas regarding food, scones being one of them. For instance, I ADORE blackberry jam and Devon on my currant scones and this makes my Brit friend, Charles, laugh. I also love my homemade Rose Honey on scones. And, sometimes, when I don’t have Devon, I use butter (Gasp!) in it’s place. I know. I like to live on the edge 😉
I did make homemade strawberry jam recently along with a batch of lemon curd. So that’s what we had on our scones for our last tea party. (Recipe for the jam, coming soon!)
Why don’t I make real Devonshire cream you may ask? Well, that’s a very good question. I certainly would if I could, but you need to have access to unpasteurized cream which poses a real challenge here in the US unless you happen to be a dairy farmer, or a homesteader with cows, which, alas, I am neither.
I may be able to get my hands on some gently pasteurized cream here in the very near future. If that happens I’ll be sharing the recipe for real Devon cream. In the mean time I’ve asked my friend Charles to share his with me… I’ll let you know what he says.
Here’s an excellent substitute for the real McCoy. I hope you agree….
~ Mock Devonshire Cream ~
6 oz. Neufchatel cheese, softened to room temperature
1 cup heavy whipping cream
2 and 1/2 Tablespoons powdered sugar
Mix all ingredients in the bowl of a counter top mixer, using the whisk attachment. Beat on low speed just to combine ingredients and then turn the mixer up to medium high and beat until smooth and fluffy (3 to 5 minutes.)
Place in a jar with a tight fitting cover. This will keep in your refrigerator for 5 days.