Sunday, 15 November 2015

Devonshire Tea

I love a good Devonshire Tea. The scones, the jam, the cream and of course a nice hot, strong cup of tea.  But where did it all start? Where did the term ‘Devonshire Tea’ originate from? 

English in origin, it is thought to have originated from the southern county of Devon, and usually consists of scones, jam and clotted cream paired with tea. The same light meal is also known as ‘Cornish cream tea’ as Cornwall is the neighbouring county, or a ‘Devon cream tea’.

The ‘Devonshire’ way to serve the scone is to split a fresh warm scone in two, cover each of the halves with clotted cream and then top with strawberry jam.

The ‘Cornish’ way is to use a warm sweet white bread roll, as opposed to a scone. The roll is first split, then buttered, spread with strawberry jam, and finally topped with clotted cream.

I have found the typical Australian way is to split a fresh scone, spread with any variety of jam (strawberry, raspberry, apricot, plum, cherry etc) and then to top off with fresh whipped cream. It may not be the traditional method, but its OK with me.

Scones are an incredibly frugal treat.  The recipe that I followed making these called for:

3 cups of self raising flour - $0.28
1 ½ cups of milk - $0.75
60 grams of butter - $0.55

Which costed a grand total of $1.58. The recipe made 13 decent size scones.

I used plum jam on mine for the photo, as I had a jar of homemade jam gifted to me from a work colleague. The next round, had as afternoon tea, used cherry jam as my hubby and I visited the Canberra Old Bus Depot Markets that morning, and bought some lovely sour cherry jam from Torry Hill Orchards.  Don't be put off by the name sour in the jam title, it was very cherry flavoured, but not overly sweet. Perfect for devonshire tea, with slightly sweetened cream, and a fresh scone. 

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