Devonshire Scones

Thursday, 31 July 2014

As you may know if you follow my Instagram feed, these scones have been in the making for a little while.  I was first introduced to the recipe by my neighbour, Pauline.  We've had a few afternoon teas at hers over the years and more often than not she'll pull these scones out of the oven.  Eventually I just had to ask her for the recipe.  Not long later, a photocopy floated through my letterbox, and now I can pass this brilliant recipe on to you.  I like to serve them with either butter or whipped vanilla cream, along with Homemade Raspberry Jam.  A cat who wants to steal your cream is optional, but highly recommended.

Yield: 18 scones       Time: 30 minutes


for the scones

450g self-raising flour
2 rounded teaspoons baking powder
75g unsalted butter, at room temperature
50g caster sugar
2 eggs, beaten
225ml milk (approximately)

for the cream
200ml cream, whipped
1/4 teaspoon vanilla powder

for the jam
see Homemade Raspberry Jam recipe here


Line two baking trays with greaseproof paper.

Heat your oven to 200C / 425F / Gas Mark 7.

  1. Sift the flour and baking powder into a large bowl.  Add the butter and rub it between your fingertips until the mixture resembles breadcrumbs.
  2. Stir in the sugar.
  3. Pour the eggs into a measuring jug and add in enough milk to make it up to a generous 300ml.  Put a tablespoon's worth of the mixture to one side to use for glazing the scones later.
  4. Gradually add the egg mixture to the dry ingredients, stirring until you have a soft dough.  The mixture will stick to your hands.
  5. Turn the dough onto a lightly floured surface and flatten it out with your hand (or a rolling pin) to a thickness of 1-2cm (1/2 - 1in).
  6. Using a 5cm (2in) fluted cutter, stamp out the scones by pressing firmly down and lifting.  Gently push the remaining dough together, knead very lightly and then re-roll and repeat until you've used up all the dough.
  7. Place the scones on the lined baking trays and brush the tops with the reserved beaten egg mixture.
  8. Bake for 10 minutes or so until well-risen and golden.  Transfer to a wire rack to cool, covering with a tea towel to ensure their freshness.  Serve as fresh as possible with jam and cream (or butter!).


It's much better to have a wet mixture than a dry mixture as it will rise better!

Try not to twist the cutter whilst stamping the scones out of the dough, as the smooth edges you get by simply pressing straight down help them to rise evenly and keep their shape.

Scones are always best eaten fresh and really don't last long.  All the more reason to eat and share them all at once!


  1. Yum! These look great! I will have to give them a try -- perhaps I will serve them with some fresh berries and clotted cream to take advantage of the last month of summer!

    1. Thanks, Erica! They'd be so delicious served with fresh berries. We must make the most of them during the summer months, you're right!

  2. I experience permanent scone cravings that refuse to go away, ever! These look delicious. For me, "Devonshire scones" would totally work as a chat up line - traditional and homely :) Ahhh I want some noooooowwww! I can't believe how easy they are to make either I love to eat scones out because they are currently a treat. If I made my own I'm pretty sure that I'd just eat an entire batch + a whole tub of clotted cream in a single sitting...I hear it's not that healthy? I think I will save these for when I make your raspberry jam!

    P.S, taking the time to reflect + gaze at the sky on a day where you are early to work is like a form of meditation. Blissful quiet before the work storm...

    Have a great weekend Tash! x

    1. Haha I love that you managed to find a chat up line involving Devonshire Scones. These are SO easy to make! And because they don't last long you get to eat lots of them - it would be a shame to let them go to waste...

      Sorry this reply is so late, I've been enjoying the summer a lot these past couple of weeks! I hope you've had a lovely weekend, even if it sadly was a bit of a wash-out x

    2. Haha yes!! And breads must be eaten whilst fresh too! I actually made some scones with a twist the other day that had strawberries in them, but even though they were amazing - they weren't quite the *real thing* :(

  3. Hey Tash! Sorry to comment twice, butttt just so you know, I nominated you for a Liebster award! I’d be so happy if you accepted the award and participated in the Q+A for fun as well! Check out the Liebster post on my blog for more details if you'd like to accept the award! Tash :) x

    1. Not at all, and thank you so much, Tash!! I hadn't heard of Liebster awards but I just ran over to your blog and I love the idea behind it so much! I feel honoured to have made your list, and will write my post this week :) x

    2. Yay! So looking forward to it Tash! x

  4. Oh yum! Those scones look so delicious...and homemade raspberry jam?! Ah, I've been wanting to make my own jam for such a long time, I think I need to soon, before summer fruits are over, right?!! :)

    1. Yes, now's the perfect time!! :) You can extend your summer fruit consumption that little bit longer by adding it to bucket loads of sugar... Oh well, at least it's a 50/50 healthy/unhealthy split, right? Thanks so much, Jessica!



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