Buffalo Rising Online

Mar 10th 2007, 7:35am By Christa Glennie Seychew

A cream tea is one of the finest things on earth. At least that’s my opinion. High tea is equally beautiful, but if you’re looking for something less extravagant, a cream tea is the way to go. Cream tea and afternoon tea is the same thing to the best of my knowledge. It is traditionally a light snack (though that term is debatable) that takes place in the afternoon around 4pm. Freshly brewed tea is served with of items like biscuits (on this side of the ocean we call them cookies), small cakes, finger sandwiches and scones with cream.

Ahh… cream. Any of you that have already read my spread on butter in March’s issue will not be surprised to hear that I have an abiding love for dairy products. The dairy component in this meal is clotted cream or Devon cream.

Clotted cream is tastier than its name might infer. Clotted cream is made by heating unpasteurized milk to the point of scalding, then leaving it in shallow pans for several hours until clots are formed. It boasts a 55% milk fat content and is a fabulous accompaniment to any scone, as is Devon cream, the preferred cream of clotted cream snobs. Devon cream is named for the area where the dairy cows dine. They produce a product that is thick and luscious, maintaining its own distinctive flavor and containing a lesser milk fat percentage of 48 – 50%.

The Devon Cream Company produces versions of both, available in small jars at Wegmans, Premier and other local gourmet shops. An important note- once you’ve opened the jar the product must be used within three days. I doubt you’ll have trouble polishing it off once you’ve been exposed to its delicious nature.

In order to provide you with further inspiration for sampling a little of this yummy stuff, I am providing you with one of my favorite scone recipes. It utilizes buttermilk, lemon and lavender, and is very simple prepare.

Lavender imparts a pleasant and subtle flavor to any dish. In my search for a local purveyor, I found that Cheri, the friendly and knowledgeable owner of A Pinch Of Spice, (located at the Broadway Market) carries quality, fresh lavender (and sundry other spices) at more than reasonable prices. I was surprised to find out from her that lavender can be used in place of rosemary in any dish. This bit of information has sent me into a flurry of experimentation.

Any trip to this bountiful stand is sure to do the same for you. Stay tuned for a post on this fantastic business next week.

Lavender and Lemon Scones

1 1/2 cups flour - 1/4 cup sugar - 1 1/4 tsp baking powder - 1/4 tsp baking soda - 1/2 tsp salt (please omit if using salted butter) - 1 tsp minced lemon zest - 1 tbsp freshly squeezed lemon juice - 6 tbsp butter - 1 tsp lavender - 1/2 cup + 1 tbsp buttermilk

Preheat oven to 375 F. Blend flour, baking powder, sugar, baking soda, salt, lemon zest and lavender. Cut in butter until the texture becomes that of coarse meal. Add lemon juice and buttermilk to the flour mixture. Combine until dough just comes together. Don't be concerned if it is a bit crumbly, simply press it together the best that you can.

On a lightly floured surface form dough into a disc shape. Slice the disc into eight wedge shaped pieces. Spread them apart slightly- so they don't touch. Place the scones on a baking sheet. Brush with the reserved tablespoon of buttermilk and sprinkle the tops with sugar. Bake for 20 minutes until the edges become golden.

A Pinch Of Spice
999 Broadway, #63
578.8162