Royal Scones and Devonshire Cream

(Photo courtesy of Photobucket)

With England's big Royal Wedding at the end of

the week, I thought I would do a tablescape 

fit for royals.  

You don't get to see that until tomorrow, but here

is a sneak peek.

What you do get today is a recipe for 

Treacle and Ginger Scones

and 

Mock Devonshire Cream

Kate Middleton's favorite dessert is

Sticky Toffee Pudding

(which I will post later).  So I decided

scones with similar flavors would be something that 

she would love on the day after her royal wedding.

Anyone who has been to England knows that one

of England's best culinary delights is

 their clotted cream or Devonshire Cream.  

Those of us stateside have to

go without this lovely luxury.  I have purchased jars

of "Devonshire cream" and found it to be very lacking.

So I decided to try and  search out the best recipe for

a mock Devonshire cream.  I KNOW this one isn't

perfect but it tastes great.

Treacle is a sweetener similar to molasses, so just

substitute dark molasses in the recipe.

Treacle and Ginger Scones

2 C. flour

3 T. brown sugar

2 tsp. baking powder

1/2 tsp. soda

1 tsp ginger

1/2 tsp cinnamon

1/2 tsp. salt

Place the above ingredients in a large bowl and

whisk together to blend.

Cut in 1/4 C. butter until the butter is in coarse

pieces.

In a small bowl mix:

1 egg yolk

1/4 C. treacle or dark molasses

1/3 C. milk

Make a well in the center of the flour mix

and pour the liquids in.  Mix together with a fork

just until blended then remove from bowl and 

knead together on your counter about 10-12 turns.

Flour counter and then roll out about 3/8-1/2 inch thick.

Cut into wedges or cut with a floured cookie cutter.

Place scones on ungreased cookie sheet or parchment

paper and bake at 400 for 10-12 minutes depending 

on the size.

Mock Devonshire Cream

Bring 3 oz. cream cheese to room temperature

 (don't use the reduced fat or

fat free as it will give it too sharp of a taste).  Or place it

on a microwave safe plate and warm it up about 12 seconds.

Check to make sure you don't get it hot.

Place in a small mixing bowl with 1 1/2 - 2 T. powdered sugar,

a pinch of salt, and 1 C. heavy whipping cream. 

 Beat it together with your

wire whip attachment until mixed then turn it on high and

whip it until it forms stiff peaks.  (If you don't have the 

cream cheese at room temperature, it will have curds in it.)

When you whip it you will almost take it 

to the butter stage.  Don't stop too soon or it will be runny.

The real clotted cream tastes like a cross between sweetened

butter and lightly sweetened whipped cream.  The texture is

a cross between the two also.

One recipe I tried used sour cream and it left it way too

sour.

Split the scones and serve with the "clotted" cream.

(I also read a recipe that placed pasteurized heavy

cream (not ultra-pasteurized) in a crockpot and heated

it on low for 12 hours, then scooped the clotted cream

off the top and chilled it.  I have that in the crockpot

right now, but this one suits my tastebuds and time schedule.)

Yum!  (Truly, you could just eat this without

the scones!!!)

Come back tomorrow to see my

 Royals Tablescape.

I will be posting this on

Wow Us Wednesday

Decor to Adore's Royal Wedding Party

Sweets For a Saturday

Foodie Fridays.