Devon flats
Makes: 20-14
Prep time: 15 minsTotal time: 
Recipe photograph by Mike English
Devon flats
This simple recipe from the West Country uses clotted cream rather than butter, which gives a distinctive flavour and texture. The biscuits can be served plain, or spread with extra clotted cream and jam and enjoyed like a scone
Makes: 20-14
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
105Kcal
Fat
4gr
Saturates
3gr
Carbs
14gr
Sugars
6gr
Fibre
0gr
Protein
2gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 225g self-raising flour
- 125g clotted cream
- 100g caster sugar, plus 1 tbsp extra to sprinkle
- 1 medium egg
- 1-2 tbsp milk as needed
Step by step
Get ahead
These keep for 3-4 days in an airtight container
- Preheat the oven to 200°C, fan 180°C, gas 6, and grease 2 baking trays.
- Sift the flour into a mixing bowl with a pinch of salt. Add the clotted cream to the bowl and start off with a knife to cut the cream through the flour. Once partially mixed in, rub in the clotted cream as if it were butter, then stir in the sugar. Beat the egg with the milk then add gradually, mixing together using a cutlery knife, to form a soft but not sticky dough – only add as much you need.
- Roll out on a floured surface to the thickness of a £2 coin and stamp out rounds with a 7cm cutter, re-rolling the trimmings as needed. Transfer carefully to the baking trays and sprinkle with more sugar.
- Bake for 10-12 minutes until lightly golden brown. Cool on a wire rack.
