A Savoury Cream Tea: Reinventing a Devon Classic with Sharpham Cheese
There are few things more Devon than a cream tea — warm scones, rich cream, and a generous spoonful of jam. But sometimes, the occasion calls for something a little more savoury, a little more unexpected, and entirely irresistible.
Enter the Sharpham Savoury Cream Tea: a playful twist on a local classic, celebrating the richness of Devon cheese and the joy of slowing down with something delicious.
This version swaps sweet scones for warm, cheesy Rustic scones. Nicky Parsons makes incredible scones and often treats the team to them, so we have asked her for the recipe. You can make a couple of adjustments here to create a different flavour by changing the rustic cheeses.
This recipe, it replaces clotted cream with our delicious creamy soft cheeses and finishes with a spoonful of Sharpham smoky red pepper relish or Sharpham scotch bonnet chilli jam.
It’s indulgent, comforting, and just a little bit cheeky — everything a Devon treat should be.
Sharpham Rustic Cheese Scones
With options for Rustic Smoked Chilli or Rustic Chive & Garlic.
These scones are tender, deeply savoury, and full of the creamy, lactic, buttery character that makes Rustic so beloved. They’re equally good warm from the oven or cooled and split for a cream tea board.
Ingredients (makes 8 scones)
- 250g self‑raising flour; we prefer Matthew’s Cotswold Flour.
- ½ tsp fine sea salt
- ½ tsp smoked paprika (optional but lovely, especially if you are swapping for Rustic Chilli)
- 60g cold unsalted butter, cubed- Use a good-quality Devon butter — we love the cultured butter from Quicke’s for its rich, tangy depth.
- 120g Sharpham Rustic, grated
- Swap for Rustic Smoked Chilli for smoky heat
- Or Rustic Chive & Garlic for a fragrant, herby lift
- 1 large egg
- 120ml milk (plus a little extra for brushing)
- Black pepper, to finish
Method
- Heat the oven to 200°C (fan 180°C) and line a baking tray.
- Mix the dry ingredients: flour, salt, and smoked paprika.
- Rub in the butter until the mixture resembles coarse breadcrumbs.
- Stir in the cheese, keeping a small handful aside for topping.
- Whisk the egg and milk, then pour into the dry mix.
- Bring together gently with a fork or your hands — don’t overwork.
- Turn onto a floured surface, pat to 3cm thick, and cut into rounds.
- Place on the tray, brush with milk, and sprinkle with the reserved cheese.
- Bake for 12–15 minutes until risen, golden, and fragrant.
- Cool slightly before serving — they’re best warm.
The Toppings:
A savoury cream tea needs a topping with body, richness, and a little luxury. Here are three Sharpham‑perfect options.
Sharpham Cremet- Award-winning Cremet is perfect for the topping as it already has double cream in it! A soft goat’s milk cheese with added cow’s double cream.
Sharpham Brie- Perfect for those who want something all-cow milk and super creamy. Our Flagship cheese, buttercup yellow, rich and creamy from the Jersey Cow’s milk, makes a great topping.
Sharpham Elmhirst- luxurious, triple‑cream decadence. This is the closest to clotted cream in texture — lush, thick, and dreamy. Elmhirst is the perfect partner here, made with rich Jersey cow’s milk with added double cream, creating this decadent triple cream cheese.
Toppings: Jam, Heat & Sweetness
A savoury cream tea needs a bright, punchy finish. These options bring balance and excitement.
• Sharpham Smoky Red Pepper Relish
Sweet, smoky, and vibrant — perfect with Rustic Chive & Garlic.
• Sharpham Scotch Bonnet Chilli Jam
For those who like a little fire. Amazing with Cremet or the Elmhirst as it helps balance the creamy richness.
How to Serve Your Sharpham Savoury Cream Tea (the Devon way – of course!)
- Split warm scones.
- Add a generous wedge of chosen cheese.
- Finish with your chosen relish or jam.
- Serve with a pot of tea, a glass of Sandridge Barton Dart Valley Reserve, or a crisp cider.
- Add West Country olives, some slices of Sharpham Capicollo and a slice of ripe tomato for a full savoury board.
It’s comforting, elegant, and unmistakably Devon — a celebration and the joy of sharing something delicious.