Scones With Devonshire Cream
By: Sheri Wetherell
Published: Monday, December 7, 2009 - 1:06pm

Ingredients




For the cream:
1 cup heavy whipping cream
1/4 cup confectioner's sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
For the scones:
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons butter
1 egg, beaten
3/4 cup milk

Preparation

1 For the cream: 2 Combine the cream, sugar, cream of tartar and vanilla in a medium bowl and beat with a mixer until stiff. Refrigerate until ready to use. Best when prepared and served the same day. Makes 1 1/4 to 1 1/2 cups. 3 For the scones: 4 Mix the dry ingredients together in a medium bowl. Cut in the butter until the mixture resembles course crumbs. Stir in the egg. (If you are using one of the variations below, this is a good point to add nuts, dried fruit, chocolate chips, cheese, etc.) 5 Gradually add the milk until a thick dough is formed. (It may take more or less than 3/4 cup.) 6 Turn out the mixture onto a floured board and knead lightly. Roll out the dough to 3/4" thickness and cut into rounds with a 2" cookie cutter. Gather the trimmings and lightly knead, roll, and cut them as well. 7 Place the rounds about 1" apart on a lightly greased baking sheet. Brush the tops with a little beaten egg or milk. Bake in a preheated 450° oven for about 10 to 15 minutes, until golden brown. Serve warm.

About


Typical English scones are light and flaky but not too sweet. They are excellent with jam!