The Devonshire Tea is the English version of the Japanese Tea Ceremony. You will find them served all through England and as a result of colonisation, many Commonwealth countries. It seems every little coffee shop or café in a tourist area throughout New Zealand and Australia will have their own version of the Devonshire Tea.
A traditional Devonshire Tea consists of scones served with clotted cream and jams. My Devonshire Tea is a little more calorie friendly but just as tasty.
Some months ago Judy posted this scone recipe on the forums of Chocolate and Zucchini . I adapted her recipe to reduce the calories a little by replacing the can of lemonade (Sprite, 7Up) with soda water. Next time I will test the recipe with a low fat cream.
Scones
750 grams (5 cups) self raising flour
330 mls soda water ( or 1 can Sprite/ 7Up/ lemonade)
300 mls cream
Preheat oven to 230 degrees.
Sift flour into bowl.
Add cream and soda water and mix.
Lightly knead and roll out to 3 cm thickness.
Cut with scone cutter, place on greased tray or tray lined with baking paper.
Brush tops with milk.
Bake 10 minutes in 230 degree oven.
Yogurt Spread
Quick and easy method
Line a sieve with muslin and place over a bowl.
Pour 1 kg container of unsweetened low fat yogurt into sieve and leave to drain in fridge overnight.
Gather up corners of muslin and squeeze gently to create a round shape.
Place in dish to serve.
If you can be bothered method
800 mls low fat milk
2 tablespoons cultured yogurt
All utensils must be spotlessly clean.
Heat milk to between 20 -25 degrees, stir in yogurt and place in container in a warm spot and leave overnight.
Place a sieve over a bowl, line sieve with several thicknesses of clean muslin, tip yogurt mixture in, place in fridge and leave to drain.
This method can be difficult as the setting is effected by room temperature.
Setting Guide:
Room Temperature 15C 16 hours
20C 12 hours
30C 8 hours
To Serve
Split scones in half, top with yogurt spread and a teaspoon of jam.
