Cream scones are the classic compliment to the Devon cream tea. They’re comparable in flavor to an American scone, but smaller, lighter of crumb and above all easier to slather with clotted cream and jam. Though the procedure and ingredients may be similar to American biscuits and/or Australian scones, they’re really their own animal. Try them and you’ll see.
These scones are the kind I remember from my college days in Devon when I, along with the other overcoat-wearing nihilists from the University of Exeter’s philosophy department, would descend on a local tea shop and munch cream-covered scones from delicate china plates set on doilies. The universe might have been impersonal and meaningless but the butterfat content was high. You’ll need: