Butter Scone Layer Cake ft. Devonshire Cream

By michelleschrank
February 6, 2013
19 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This recipe is modified from a basic scone recipe to become fluffier and more cake-like, and the whipped cream cheese is meant to imitate the devonshire cream usually served with scones. The homemade tea-infused butter adds even more flavor and the whole dessert goes well with a spot of afternoon tea.michelleschrank

Serves: 8

Butter Scone Layer Cake

  • 1-1/4 cups strongly brewed English Breakfast tea
  • 3/4 cup granulated
  • 1/2 cup butter, room temperature
  • 1 cup butter golden (or yellow) cake mix
  • 1 cup flour
  • 1/2 cup milk
  • 1 cup egg
  1. On the stovetop, mix 1 cup of the tea and the granulated sugar in a small saucepan over medium heat for 5-10 minutes. When mixture starts to bubble, stir to prevent sticking. Let syrup cool and thicken for 1 minute.
  2. In a mixing bowl, cut in 1 stick of room temperature butter and whip until fluffy. Pour in 1/2 cup of tea syrup from above, and beat for 2 minutes until mixture is smooth and has the consistency of honey. Refrigerate overnight for compound butter to solidify.
  3. Preheat oven to 400 degrees F and grease two 8-inch round cake pans with butter or PAM spray.
  4. In a large mixing bowl, sift cake mix and flour together until fine. Cut in 1/2 cup of the prepared tea butter and mix with a fork until it forms a crumbly dough
  5. In a separate small bowl, whisk together milk, 1/4 cup tea, and egg until combined.
  6. Slowly fold the wet mixture into the flour mixture, and press smooth with a rubber spatula without overmixing. Once the lumps have been pressed out, it should be somewhere between cake batter and cookie dough.
  7. Spoon 1 cup of scone 'batter' into each greased cake pan, filling it about 1/2" deep. Use the rubber spatula to press the batter into each greased pan, making sure it covers the entire bottom of each pan.
  8. Bake cakes for 20-25 minutes, remove from oven, and let cool on wire rack.

Devonshire Cream

  • 3 ounces cream cheese
  • 1 tablespoon granulated sugar
  • 1 cup whipping cream
  1. In a medium mixing bowl, stir cream cheese and sugar together.
  2. Pour in whipping cream. With beaters or an electric mixer, beat mixture for 1 minute on low and then 1 minute on high until a whipped cream forms. Use immediately or refrigerate until later use and re-whip before decorating.

More Great Recipes: