Alright, I’m somewhat biased, but in my eyes Exeter & Devon – excluding Plymouth..it’s a football thing, has got to be close to the centre of the universe. It’s in my blood and I have great memories of the place. In some ways, it’s still a bit of a timepiece.Sleepy villages abound and stunning scenery amazes and the counties No1 dish – Devon cream tea, still does not have protected status – which is an outrage. So for any Devonians missing home, this recipe will take you to the heart of the moors or that quaint harbourside setting. For anyone sampling this classic for the first time, not only is this recipe incredibly cost-effective (they do sting you in those tea rooms down there), but you have to buy Devonshire Clotted cream, otherwise, what’s the point in eating it and try the home made Strawberry jam – it’s delicious.
Mix the flour and baking powder together, add the butter and work the mixture into a good crumble mix. Incorporate the Caster sugar bringing everything together. Egg for glazing
better on the wet side
2 cm
cutter
Whisk the eggs then fold them into the milk. Make a hollow in the flour mix and slowly introduce the milk & eggs. Keep folding until you have a dough mix, slightly on the wet side.
Roll out the mix and with a cup ie 4' diameter make your scone shape and rest on a slightly greased tray. Brush with beaten egg then bake for 20 minutes, then allow to cool for 5.
Serve with Devonshire clotted cream and the jam of your choice.
