Devon Cream Tea
Devon cream tea Say it: DEV-un kreem tee
A Devon cream tea is a traditional English afternoon treat built around freshly baked scones, rich clotted cream, fruity jam and a pot of tea. It is served in Devon and across the West Country, often in the afternoon or as a light weekend meal. The warm, tender scones contrast with the cool, thick cream and sweet-sharp jam, while strong tea cuts through the richness. Simple and deeply comforting, it is one of England’s best-loved tea-table rituals.
Devon Cream Tea
Devon cream tea
Pronounced DEV-un kreem tee
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the scones
To serve
Method
Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk the flour, baking powder, sugar and salt. Add the cold butter and rub it in with your fingertips until the mixture looks like coarse breadcrumbs with some pea-sized pieces.
Pour in the milk and stir with a knife or spoon until a shaggy dough forms, then bring it together gently with your hands. If there are dry crumbs, add a splash more milk; if sticky, dust with a little extra flour.
Turn the dough onto a lightly floured surface and pat it into a round about 1 inch (2.5 cm) thick. Cut into 8 rounds with a 2 1/2-inch (6 cm) cutter, pressing straight down without twisting, then gently re-pat the scraps and cut again. Place on the prepared sheet and brush the tops with a little milk.
Bake for 12-15 minutes, until well risen and golden brown, with crisp edges. Transfer to a wire rack to cool for 5 minutes.
While the scones bake, warm a teapot, add the tea bags or loose tea, and pour over the freshly boiled water. Steep for 3-4 minutes, then pour into cups and add milk and sugar if you like.
Split the warm scones horizontally and serve with a generous spoonful of clotted cream and strawberry jam; in Devon the cream is spread on first, then the jam.
Regional variant: Cornish Cream Tea
Use the same scones, or soft Cornish splits if you prefer, and spread the jam on the split scone first, then top with clotted cream. The tea, cream and jam quantities stay the same.
Cook's notes
- Keep the butter and milk cold and handle the dough lightly for the tallest, tenderest scones.
- Press the cutter straight down without twisting so the scones rise evenly.
- Scones are best served warm; reheat gently rather than serving them cold from storage.
Serve with
A pot of strong English breakfast tea, with milk and sugar if you like.
Make ahead and storage
Scones are best fresh; store cooled scones airtight for up to 1 day and reheat at 325°F (165°C) for 5 minutes. Add cream and jam just before serving.
