Monday, March 24, 2008

Cherry and Chocolate Chip Scones with Devonshire Cream

I sure do like scones. And almost everything is better when you add some chocolate chips to the batter! At the Maple Street Bistro where I get my coffee at times, they serve their scones with Devonshire cream. Once I enjoyed this treat, I had to savor it again...but alas, the next time I went in greatly anticipating my blueberry scone topped with Devonshire cream...they were out of the cream!!!! I was disappointed to be sure, but I tried to control myself and not let it show. I simply told the barrista how much I enjoy Devonshire cream and mentioned how I'll have to try to find the recipe for it. So later on when I was at a table sipping my latte and eating a blueberry scone...plain...this sweet barrista came over with a copy of the recipe for Devonshire cream!! I was very happy, and have made it three times since! I know you'll enjoy it too...and it's very easy to whip up! I promised the gal that I wouldn't sell the recipe and make millions off of it (though I'm sure I could since it is THAT good) I'm trusting you not to do the same!

Maybe tomorrow, I'll take a picture of a scone topped with the Devonshire Cream to get you drooling enough to make this recipe!

Cherry Chocolate Chip Scones

2 2/3 cup flour
1 Tbsp baking powder
1/2 cup sugar
1/2 tsp salt
3/4 cup soft butter
1/2 cup whole dried cherries
1/3 cup (or more) chocolate chips
1/2 cup milk (don't be tempted to add more!)
Sugar in the Raw

In your mixer, mix together dry ingredients. Add butter and mix until butter is a little less than pea size. Stir in cherries and chocolate chips. Add milk all at once and stir until all flour is sticky, but don't overmix! Shape into 2 balls. Flatten each ball into 3/4 inch rounds and place side by side on greased cookie sheets. Sprinkle tops with Sugar in the Raw. Using a sharp knife, cut each round into about 6 to 8 slices (but don't seperate the slices). Bake at 400 degrees for about 15 minutes.
Note: For a variation, use chopped dried apricots instead of cherries.

Devonshire Cream

3 oz cream cheese
1 tsp sugar
1/4 tsp vanilla
1 cup heavy cream

In your mixer, blend cream cheese, sugar, and vanilla. Add heavy cream and beat until peaks form. (The first time I made this I over beat it, and it turned into a thin liquid with butter chunks in it, so be careful to stop mixing as soon as you have a really thick custard looking cream that makes some peaks). You shouldn't have to beat for more than a minute or so. Keep covered in the fridge for up to several days. Serve chilled.


Anonymous said...

Very Continental. My Southern upbringing was expecting something sweeter but what should I expect with 1 tsp of sugar. The texture seemed okay even though I was using heavy cream that had once been frozen, a questionable attempt but using what I had.


BJ said...

Oh yes, I did forget that you're from "God's Country" where ya'll like to drink the abominable sweet tea! However, I do know what you mean about it not being very sweet, so this morning I experimented by doubling both the cream cheese and the sugar, and it was even better! I'm don't know what happened to your texture, perhaps you underbeat it? I'm glad you tried the recipe!
Love you,

Anonymous said...

"Abominable sweet tea?" All I have to say my little pretty is that you better not try to serve any "unsweet" tea to your loving mother-in-law unless you want to start a fight! Ha!

Now doubling the cream cheese does seem to hold promise in my imagination. Doubling 1 tsp of sugar in that volume seems to give more moral support than efficacy. Oh how I love these theological terms!

Love also -


Celular said...
This comment has been removed by a blog administrator.
Shawn said...


Sounds yummy. I'll have to have the girls try out these recipes.

Say, can you give us a call? I've lost your # and we will be up your way on the 25th.