They are traditionally offered for sale in tea rooms all over England and the commonwealths
As you can see from the photo below I like to make them for my American Husband & I and I have also managed to find Devon Clotted Cream at a store called World Market that has items from all over the World .I have also seen it for sale in British Food Online stores and on Amazon.com
You can easily make whipped cream that will be really lovely if you can't get the traditional clotted cream
I like to eat mine for Breakfast too but with butter not clotted cream ..so yummy and as you can freeze them ...I take out from the freezer just the amount I need for breakfast
The name "Devonshire tea" comes from the County of Devon in England. The exact origin of "cream tea" is disputed, although there is evidence to suggest that the tradition of eating bread with cream and jam already existed at Tavistock Abbey in Devon in the 11th century.
Below is a photo of the first cream tea my Husband had ever tasted on the cliffs of Guernsey,the island I was born in and lived on for 43 years, in a lovely little cliff top cafe
Cornish cream teas are usually made with a 'Cornish Split' a type of slightly sweet white bread roll but I LOVE my scones so a Devonshire tea for me !
8 oz. plain (all purpose) flour (2 Cups)
Pinch of salt
3 tsps Baking Powder
2 oz. butter, room temperature ( 1/2 stick)
1 oz Sugar (1/8 Cup)
6 oz Sultanas (Golden Raisins) or Raisins
1/4 pint of half milk and half double cream mixed (or all full cream milk) (2/3 Cup)
Milk for glazing
1/4 pint heavy cream, whipped (2/3 Cup)
2 Tblsp. icing Sugar (confectioners sugar)
(or you could use Devon Clotted Cream which is traditional - available at World Market in the USA or on Amazon)
Strawberry jam preserves
Sift together flour, salt, baking powder into a wide bowl. Cut up butter and rub it into flour. Add sugar and raisins Gradually add the milk/cream and mix with a knife to give a soft but manageable dough.Knead the dough quickly on a lightly floured surface. Roll the dough out 3/4 inch thick, and cut into 2 inch rounds with plain or fluted pastry cutter. Knead the trimmings together and roll them out to cut as many scones as possible.
Set the scones on baking tray lined with Parchment paper, brush them with milk and bake them near top of preheated oven at 230c - 450 degrees or Gas mark 8 for 10 minutes or until well risen and light golden brown. Whip heavy cream with confectioners sugar if not using Traditional Clotted Cream
When scones are cool spread with strawberry jam and some cream. Makes 10
I make my own strawberry preserves and like to keep the strawberries almost whole as they are more delicious when bitten through with the yummy cream
The Devonshire (or Devon) method is to split the scone in two, cover each half with clotted cream and then add strawberry jam on top. Traditionally it is important that the scones be warm (ideally, freshly baked) and the hot tea should be served with cold milk ..all from a Tea pot of course