Kitchen Garden Program-Recipe of the Week

This Weeks Recipe...Devonshire tea

Equipment: metric measuring cups and spoons, a baking tray, large mixing bowl, wooden spoon, pastry brush, baking paper, stand mixer, 2 small bowls, 7 cm round cutter, sieve, ruler


3 cups self raising flour                                   1 teaspoon cornflour

1 teaspoon baking powder                            pinch of salt

2 tablespoons cream                                        1 ¼ cups milk plus extra to brush

Jam to serve                                                         1 teaspoon vanilla extract

1 teaspoon icing sugar                                                                       

Remainder of 300 ml bottle of cream, to serve

What to do:

  1. Preheat the oven to hot (220˚C) and line the baking tray with the baking paper.
  2. Sift the self raising flour, cornflour, baking powder and salt into a mixing bowl and make a well in the centre. Use the wooden spoon to gently mix in the 2 tablespoons of cream and the milk to make a soft dough.
  3. Gather the dough together and turn out onto a lightly floured bench. Your dough will be quite wet but many ladies from the CWA say, ‘the wetter the better’. Knead gently and briefly until smooth. Don’t overwork the dough or you will have tough scones; scone makers need light hands.
  4. Using your hands (not a rolling pin please), smooth out your dough until it is about 3 cm high. Cut out rounds using your 7 cm in diameter cutter. Place your cutter into a bowl that has some flour in it before cutting each scone. Do not twist the cutter. Place it straight down and up and then remove the scones and place them slightly apart on the tray. Brush the tops lightly with milk and bake for 12 to 15 minutes, until risen and browned.
  5. While the scones are cooking, whip up the remaining cream with a teaspoon of vanilla and a teaspoon of icing sugar.
  6. Serve the scones with jam and cream.

Recipe sourced from Merle’s Kitchen, by Merle Parrish page 212 with other special advice given to me by Vicki from the Loreto canteen and members of the CWA.


If your family has a go at baking this recipe, or any other recipe at home, send in a photo to by 4 pm Tuesday 12 May (put Devonshire Tea in the subject line) to be included in the newsletter next week.


Bon appetit!

Last Weeks Recipe...Spinach and feta dip 

This recipe must have been so delicious that noone had a chance to take a photo before it was entirely devoured!!!

And a home gardener...

Fergus B