Guests love our version of ‘Devonshire Cream’ which we serve as a topping for our mouth watering Cream Scones!
But some will say that our recipe is not the ‘real’ thing! Real Devonshire Cream is more commonly called Clotted Cream and originated in the dairy farms of England, in the counties of Devon and Cornwall. Our recipe then should be referred to as a ‘mock’ Devonshire Cream. It is much easier to make, has fewer calories, less fat, and is absolutely delicious!
A couple of years ago I posted a recipe with pictures on the making of our very popular Cream Scones. But guests wanted not just the scones recipe, but also the accompanying Devonshire Cream recipe that we serve along with a selection of jams and jellies. So here is that super topping recipe!
1830 Hallauer House “Mock” Devonshire Cream
1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla
Mix all together and whip to the consistency that you like! Easy peasy!
This recipe can easily be cut in half or in quarters depending on how much you need. It goes a long way as you only need a small spoonful for your scone and most people also add a little jelly or jam as a topping.
A word of advice – make sure that your heavy cream is fresh. And if you have left overs be sure to mark the date you made it. Another key point to remember is that the cream will keep about a week and spoils quickly. Enjoy it not only on scones or as a topping for fresh fruit or other quick breads. Now go and enjoy a scone!