Name: Lavender and Earl Grey Scones with Mock Devonshire Cream and Blueberry Preserves
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 12
Cuisine: English
Ingredients: 1 cup blueberry preserves; 1 cup whipping cream; 1 cup mascarpone cheese, softened; 1 cup sour cream; 3 Tablespoons powdered sugar; 2 teaspoons Earl Grey tea; 2 teaspoons culinary lavender buds; 3 cups all purpose flour; 1/3 cup sugar; 1/2 teaspoon baking soda; 2 1/2 teaspoons baking powder; 3/4 teaspoon salt; 3/4 cup butter, cubed and cold; 1 1/4 cup buttermilk; 1/2 teaspoon vanilla extract; 1/4 cup heavy cream

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These flavorful and tender lavender and earl grey scones are a lovely addition to any tea party! Topped with blueberry preserves and mock devonshire cream, these fancy little treats will have any little girl feeling like royalty!

lavender and earl grey scones on white plate topped with devonshire cream and blueberry preserves

The combination of Earl grey and lavender together is just magical, isn’t it?

Add the devonshire cream and blueberry preserves and this is seriously a match made in heaven.

For those not in the know, devonshire cream (or clotted cream as it is also known) is a thick cream from the UK area.

No english tea party or scones can be had without it, and it definitely takes it up a notch. Its kind of a mix between whipping cream and cream cheese, but it involves a process of slowly heating it and 2-4 days time. It is hard to find here in the USA, and a huge process to make, but my shortcut version is simple and seriously just as good!

Table of Contents hide

1) How to make Earl Grey Scones

2) How to make mock Devonshire cream

3) How to serve these scones:

4) Lavender and Earl Grey Scones with Mock Devonshire Cream and Blueberry Preserves

How to make Earl Grey Scones

For the full set of directions, please scroll down to the recipe card below.

Steep 1 tsp earl grey tea (affiliate link) in 1/4 cup boiling water for 3 minutes. Strain and reserve the tea.
Use a spice grinder or mortal/pestle to grind the remaining 1 tsp tea and 1 tsp lavender to a fine powder. Get it as fine as you can so you don’t end up chewing on them.
In a large bowl, whisk together dry ingredients.
Add the cold butter and rub with your fingers to incorporate the butter into the flour, until it looks like sand.
Add the buttermilk, vanilla and brewed tea.
Combine the mixture carefully until it is just combined, do not over mix!
Turn the mixture out onto a floured surface and gather together gently and pat into a rectangle 1.5″ thick.
Use a dough cutter to cut the scones into circles and place on a cookie sheet lined with parchment paper.
Brush the top of each scone generously with heavy cream and sprinkle with some additional sugar.
Bake in a preheated oven for 12 minutes, or until very lightly browned.
Cool completely on a wire rack.

How to make mock Devonshire cream

I find myself hard pressed to fold my laundry lately, so making this from scratch will have to wait for another day. This is a super easy mock method that provides just as delicious results (although my friend Bri, who takes her english tea very seriously, swears by this recipe.

In a large bowl, beat the ingredients together with a hand mixer until well combined.
Cover and chill for at least 30 minutes.

How to serve these scones:

Serve these earl grey scones with a generous amount of mock devonshire cream and plenty of blueberry preserves for a lovely afternoon tea time treat.

two earl grey scones on white plate with devonshire cream and blueberry preserves on top

Try these other Earl Grey flavored treats:

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Yield: 12 Servings

Lavender and Earl Grey Scones with Mock Devonshire Cream and Blueberry Preserves

Prep Time 30 minutes

Cook Time 12 minutes

Total Time 42 minutes

Ingredients

Scones

2 teaspoons Earl Grey tea
2 teaspoons culinary lavender buds
3 cups all purpose flour
1/3 cup sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup butter, cubed and cold
1 1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/4 cup heavy cream

Mock Devonshire Cream

1 cup whipping cream
1 cup mascarpone cheese, softened
1 cup sour cream
3 Tablespoons powdered sugar

For Serving:

1 cup blueberry preserves

Instructions

For Scones:

Preheat oven to 425F.
Steep 1 teaspoon earl grey tea in 1/4 cup boiling water for 3 minutes.
Strain and reserve the tea.
Use a spice grinder or mortal/pestle to grind the remaining 1 teaspoon of tea and 1 teaspoon dried lavender to a fine powder.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt and ground tea/lavender and the remaining 1 teaspoon lavender buds.
Add the cold butter and rub with your fingers to incorporate the butter into the flour, until it looks like sand.
Add the buttermilk, vanilla and 1 Tablespoon of the brewed tea.
Combine the mixture carefully until it is just combined, do not over mix!
Turn the mixture out onto a floured surface and gather together gently and pat into a rectangle 1.5" thick.
Use a dough cutter to cut the scones into circles and place on a baking sheet lined with parchment paper.
Brush the top of each scone generously with heavy cream and sprinkle with some additional sugar.
Bake 12 minutes, or until very lightly browned.
Cool and serve with devonshire cream and blueberry preserves.

For Mock Devonshire Cream:

Mix together until well combined.
Chill for at least 30 minutes.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 614Total Fat: 42gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 122mgSodium: 610mgCarbohydrates: 54gFiber: 1gSugar: 24gProtein: 7g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

(Recipes adapted from Bowl of Mush and Taste of Home)