Devonshire Tea with a Persian twist!

A happy and glorious Saturday to you my lovely readers! Hope you’ve been well. I’m back from hibernation, in time for the warmer season 😜

I thought I’d keep this post like my namesake very short and sweet! This recipe is one of my favourites. I love, love, lurrrve Devonshire tea (I mean who doesn’t?)

Anytime I see it on the menu I am ordering it so I thought, why not make it myself. Guess what, I did and I’m writing about it 😝

This type of tea is also known as a cream tea and is a form of afternoon tea that consists of tea served with scones, clotted cream and jam. Traditionally it is a specialty of Devon and Cornwall in England although there is debate on the correct order of serving the jam and cream the scone!

For this post though, I will be breaking tradition and putting a Persian twist on the whole thing and serving it the way I want. Hope you enjoy this post as it’s a real treat…pun intended.

Azzy’s Devonshire Tea

Ingredients

  • 50 g of cold butter cut into cubes
  • 200-300 g Self raising flour
  • 1 tbspn caster sugar
  • pinch of salt
  • 125 ml of milk
  • 2-3 tspn of persian rosewater
  • 2-3 tspn of cardamom
  • 1-2 tbsp crushed rose petals

Method

  • in a medium bowl mix the flour and the butter cubes, rub the butter together with the flour until it becomes a crumb like texture
  • add in the sugar, salt, cardamom and crushed rose petals
  • add the rose water to the milk and create a well in the center of the flour mixture to pour the milk mixture into
  • gently knead and place onto a lightly floured surface
  • bring the dough together gently and create a circle
  • pre-heat oven to 220°C
  • using scone moulds cut into the dough and re-knead gently as needed
  • repeat this until no more dough is left
  • place moulded circular doughs onto a lined oven tray
  • brush the tops of the doughs with milk
  • place in oven and reduce the heat to 180°C for 30 mins
  • once the tops of scones have turned a golden brown colour, remove from oven and place in a bowl and cover the scones with a towel
  • serve with tea, jam and clotted cream

Hot tip: be gentle with the dough as scones don’t like to be kneaded too much

Beautiful and delicious, it’s the total package 😉

I opted to use a sour cherry jam (home made) as it’s more in line with the whole Persian twist but feel to use whatever jam flavour that you want. You can’t go wrong!

I enjoy my Devonshire tea with a nice French Earl Grey or any vanilla based teas like Melbourne Breakfast or Paris Vanilla. Those are the selections that I would pick but if you prefer something different please let me know so that I can give it a go.

I can eat this every day of the week!!

Really hoped that you enjoyed this post…better late than never eh?!

Till next time Xx

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