DEVONSHIRE CREAM TEA RECIPES

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DEVONSHIRE HONEY CAKE RECIPE | BBC GOOD FOOD



Devonshire honey cake recipe | BBC Good Food image

Our easy Devonshire honey cake is perfect for a cream tea or enjoying with your afternoon cuppa.

Provided by Geraldene Holt

Categories     Afternoon tea, Dessert, Snack

Total Time 1 hours 30 minutes

Cook Time 1 hours 30 minutes

Yield Makes 12 slices

Number Of Ingredients 5

250g clear honey, plus about 2 tbsp extra to glaze
225g unsalted butter
100g dark muscovado sugar
3 large eggs, beaten
300g self-raising flour

Steps:

  • Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
  • Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
  • Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
  • Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.

Nutrition Facts : Calories 336 calories, FatContent 17 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.29 milligram of sodium

APRICOT SCONES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Apricot Scones Recipe: How to Make It - Taste of Home image

Popular served with tea in Victorian days, scones are making a big comeback. Apricots and nuts are stirred into the batter in this recipe I baked for the theme shower. Spread with Devonshire cream, they delighted the bride-to-be and guests. -Robin Fuhrman, Fond du Lac, Wisconsin

Provided by Taste of Home

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 16 scones (1 cup cream).

Number Of Ingredients 16

DEVONSHIRE CREAM:
3 ounces cream cheese, softened
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
1/4 to 1/3 cup heavy whipping cream
SCONES:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1 teaspoon grated orange zest
1 cup plus 2 tablespoons heavy whipping cream, divided
Jam of your choice

Steps:

  • For Devonshire cream, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours. , For scones, combine the dry ingredients in a large bowl. Cut in butter until mixture resembles fine crumbs. Add the apricots, pecans and orange zest. With a fork, rapidly stir in 1 cup whipping cream just until moistened. , Turn onto a floured surface; knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream., Bake at 375° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam.

Nutrition Facts : Calories 230 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 177mg sodium, CarbohydrateContent 20g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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