À La Carte Recipe

Prep and dry ingredients

Preheat oven to 400°F (200°C) and line a baking sheet with parchment. In a large bowl whisk together 2.5 cups flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt and 2 teaspoons dried lavender. Break up any lavender clumps with your fingers so it disperses evenly.

Cut in butter

Add 1/2 cup cold cubed butter to the dry mix. Using a pastry cutter or two knives (or pulse in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add chocolate

Stir in 1/2 cup white chocolate chips or chopped white chocolate so they are evenly distributed through the dry mix.

Combine wet ingredients

In a separate bowl whisk together 3/4 cup buttermilk, 1/4 cup heavy cream, 1 large egg and 1 teaspoon vanilla. Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until the dough just comes together (do not overwork). If dough seems too dry add up to 1-2 tablespoons additional cream or buttermilk.

Shape and cut

Turn the dough onto a lightly floured surface and pat into a 3/4–1 inch thick disk about 7–8 inches across. Using a sharp knife or bench scraper cut into 8 wedges. Transfer wedges to the prepared baking sheet leaving space between them.

Brush and bake

Brush the scone tops with 2 tablespoons heavy cream. Bake on the middle rack for 14–18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove and cool on a rack for 5 minutes before serving warm.

Prep and flavor tea

Preheat oven to 400°F (200°C) (can bake with white chocolate scones together). In a medium bowl combine 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt and 2 teaspoons finely crushed Earl Grey tea leaves. If you prefer stronger bergamot flavor, lightly rub the tea leaves between your fingers before adding.

Cut in butter and orange peel

Add 1/2 cup cold cubed butter and cut into the flour until the texture is coarse with small butter pieces. Stir in 2 teaspoons chopped candied or dried orange peel.

Mix wet ingredients

Whisk together 3/4 cup milk or half-and-half, 1 large egg and 1/2 teaspoon vanilla. Make a well in the dry mix and fold in the wet mixture until just combined. Add a tablespoon more liquid if the dough is crumbly; do not overmix.

Shape and cut

Turn dough onto a lightly floured surface, pat into a 7–8 inch disk about 3/4–1 inch thick and cut into 8 wedges. Place wedges on a parchment-lined sheet leaving space.

Brush and bake

Brush tops with 2 tablespoons heavy cream. Bake 14–18 minutes until risen and golden. Cool on a rack 5 minutes before serving.

Combine and rest

In a small bowl stir together 1 cup heavy cream, 1/4 cup sour cream and 1/2 teaspoon vanilla extract until smooth. Taste and add up to 1 tablespoon powdered sugar if you want a slightly sweet cream. For a thicker, clotted-style texture refrigerate at least 1 hour (longer gives a slightly thicker mouthfeel). Bring to just-chilled temperature before serving with warm scones.

Cook the fruit

In a medium saucepan combine 3 cups mixed berries, 3/4 cup sugar and 2 tablespoons lemon juice. Stir gently and let macerate 10 minutes so juices begin to release.

Simmer to jam

Place the saucepan over medium heat, bring to a gentle boil, then reduce to a simmer. Cook, stirring frequently and breaking up larger berries with the back of a spoon, until mixture thickens and reaches jam-like consistency (about 12–20 minutes). If it seems too dry while cooking, add up to 2 tablespoons water.

Test and cool

Test by spooning a small amount onto a chilled plate — it should gel and not run. Remove from heat and let cool slightly. Transfer to a jar; jam will thicken further as it cools. Chill before serving or serve warm with scones.

Sauté fruit

In a skillet over medium heat melt 1 tablespoon butter. Add 2 cups sliced fresh seasonal fruit and 1 teaspoon lemon juice. Sauté gently for 2–4 minutes until fruit is warmed through but still holds shape. If you like a bit of sweetness, stir in 1 tablespoon maple syrup or honey and cook another 30–60 seconds.

Finish

Remove from heat and keep warm until ready to serve alongside the scones.

Plate and serve

Arrange warm scones on a serving platter. Spoon a dollop of Devon-style cream and a spoonful of house-made berry jam beside each scone. Add a small side of warm fruit. Dust scones lightly with 1 tablespoon powdered sugar if desired and offer extra cream or milk alongside.

Storage notes

Store leftover scones in an airtight container at room temperature up to 2 days or freeze up to 1 month. Refrigerate jam and cream; jam keeps up to 2 weeks refrigerated, cream 2–3 days.