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Devonshire Tea: An Organic Aussie Treat

I have a lot of fun introducing my American friends to words, customs, and of course food hailing from the country where I grew up, Australia. Today's lesson: scones. The English, Aussie, or New Zealand scone is a soft, dainty, and round thing -- very similar to the biscuit in the US. The harder, triangular baked good that is the American scone doesn't really exist elsewhere.

The great thing about the scone from across the pond is that it contains no sugar, but you sweeten it up with a little jam and cream to serve. It's called Devonshire Tea or cream tea, as it's traditionally enjoyed with -- you guessed it -- tea. The name may sound fancy, but preparation is  ridiculously simple. These scones make a delicious morning or afternoon snack and even work well as part of a brunch. Here's how you do it. 

Preheat your oven to 400°F. Take 2 cups of your favorite non-GMO organic flour (plain flour is traditional, but you could use sprouted whole wheat, oat, spelt, or a combination of flours) and add in 3 teaspoons of baking powder and a 1/4 teaspoon of baking soda. Add 4 tablespoons of chilled organic butter and rub it through the mixture with your fingers until it resembles breadcrumbs. Mix in 1 cup of organic milk and gently knead the dough. Shape the dough into six 1-inch-thick rounds on a lined baking tray, and bake for about 15 minutes, until the tops are slightly golden.

Let your scones cool and then slice them gently through the middle. Spread your favorite organic strawberry jam over each half, and top with a teaspoonful of whipped organic cream in the middle. Sit back, relax, and enjoy. Pinkies up!


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