Make At Home Cream Tea

We are going to miss seeing all our SOL friends this spring, but you don’t have to miss your out on your Devon cream tea. Whilst you are staying safe at home, why not try making your own cream tea and post a photo.  (I have even found a recipe for faux clotted cream, not the real thing but try it!)

Follow the recipes below, spoon on the jam and make a pot of very English tea to wash it down!

Enjoy. Stay Safe. Stay Connected.


SOL DEVON CREAM TEA (with faux clotted cream)


·        450g self-raising flour

·        2 level tsp baking powder

·        50g  caster sugar

·        100g  butter, softened, cut into pieces

·        2 eggs

·        a little milk

·        handful sultanas (optional)

To serve

·        strawberry jam (or any fruit jam you have)

·        clotted cream (see faux clotted cream recipe below)

·        Tea lots and lots of tea!


1.    Preheat the oven to 220C/200CFan/Gas 7. Lightly grease two baking trays.

2.    Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

3.    Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.

4.    Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm thick.

5.    Cut into as many rounds as possible with a fluted 5cm cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.

6.    Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.

7.    To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream or just try sultanas scones with butter. Delicious!



·        120ml heavy cream, double cream, or whipping cream, cold

·        10g/ 1 tbsp powdered sugar/icing sugar.

·        230g mascarpone cheese or cream cheese, at room temperature


  1. In the bowl of a stand mixer or a large bowl with a hand mixer, whip the cream to soft peaks.
  2. Add the powdered sugar and the mascarpone cheese to the bowl and beat until combined and fluffy. Do not beat too much or it will start turning into butter.
  3. Store in an     airtight container in the refrigerator for up to 1 week. Allow to sit at room temperature for about 30 minutes before serving for the best texture

Don't forget to post your photos to our facebook page. We would love to see you.