(Photo courtesy of Photobucket) With England's big Royal Wedding at the end of the week, I thought I would do a tablescape fit for royals. You don't get to see that until tomorrow, but here is a sneak peek. What you do get today is a recipe for Treacle and Ginger Scones and Mock Devonshire Cream Kate Middleton's favorite dessert is Sticky Toffee Pudding (which I will post later). So I decided scones with similar flavors would be something that she would love on the day after her royal wedding. Anyone who has been to England knows that one of England's best culinary delights is their clotted cream or Devonshire Cream. Those of us stateside have to go without this lovely luxury. I have purchased jars of "Devonshire cream" and found it to be very lacking. So I decided to try and search out the best recipe for a mock Devonshire cream. I KNOW this one isn't perfect but it tastes great. Treacle is a sweetener similar to molasses, so just substitute dark molasses in the recipe. Treacle and Ginger Scones 2 C. flour 3 T. brown sugar 2 tsp. baking powder 1/2 tsp. soda 1 tsp ginger 1/2 tsp cinnamon 1/2 tsp. salt Place the above ingredients in a large bowl and whisk together to blend. Cut in 1/4 C. butter until the butter is in coarse pieces. In a small bowl mix: 1 egg yolk 1/4 C. treacle or dark molasses 1/3 C. milk Make a well in the center of the flour mix and pour the liquids in. Mix together with a fork just until blended then remove from bowl and knead together on your counter about 10-12 turns. Flour counter and then roll out about 3/8-1/2 inch thick. Cut into wedges or cut with a floured cookie cutter. Place scones on ungreased cookie sheet or parchment paper and bake at 400 for 10-12 minutes depending on the size. Mock Devonshire Cream Bring 3 oz. cream cheese to room temperature (don't use the reduced fat or fat free as it will give it too sharp of a taste). Or place it on a microwave safe plate and warm it up about 12 seconds. Check to make sure you don't get it hot. Place in a small mixing bowl with 1 1/2 - 2 T. powdered sugar, a pinch of salt, and 1 C. heavy whipping cream. Beat it together with your wire whip attachment until mixed then turn it on high and whip it until it forms stiff peaks. (If you don't have the cream cheese at room temperature, it will have curds in it.) When you whip it you will almost take it to the butter stage. Don't stop too soon or it will be runny. The real clotted cream tastes like a cross between sweetened butter and lightly sweetened whipped cream. The texture is a cross between the two also. One recipe I tried used sour cream and it left it way too sour. Split the scones and serve with the "clotted" cream. (I also read a recipe that placed pasteurized heavy cream (not ultra-pasteurized) in a crockpot and heated it on low for 12 hours, then scooped the clotted cream off the top and chilled it. I have that in the crockpot right now, but this one suits my tastebuds and time schedule.) Yum! (Truly, you could just eat this without the scones!!!) Come back tomorrow to see my Royals Tablescape. I will be posting this on Wow Us Wednesday Decor to Adore's Royal Wedding Party Sweets For a Saturday Foodie Fridays.