Post by JJ Judkins on Oct 17, 2007 20:48:35 GMT -6
Victorian Cream Scones
Ingredients:
1 cup flour
2 T sugar
½ tsp salt
3 tsp baking powder
¼ cup cold unsalted butter, sliced into pieces
½ cup currants or raisins
2 beaten eggs
½ cup cream
Topping:
Instructions:
For best results, keep ingredients as cold as possible during preparation. Sift dry ingredients and add butter. Stir in currants or raisins (other dried fruits may be substituted). Combine the eggs and cream in a separate bowl and add to the flour mixture.
Blend the batter until smooth. Pat into a mound measuring ¾-inch thick. Cut into triangles and sprinkle with the ugar/cinnamon topping. Bake for about 20 minutes in a preheated 375° F oven until lightly brown. Serve traditionally with jams, lemon curd, or Devonshire cream or get creative. Makes about 1 dozen.
Ingredients:
1 cup flour
2 T sugar
½ tsp salt
3 tsp baking powder
¼ cup cold unsalted butter, sliced into pieces
½ cup currants or raisins
2 beaten eggs
½ cup cream
Topping:
Instructions:
For best results, keep ingredients as cold as possible during preparation. Sift dry ingredients and add butter. Stir in currants or raisins (other dried fruits may be substituted). Combine the eggs and cream in a separate bowl and add to the flour mixture.
Blend the batter until smooth. Pat into a mound measuring ¾-inch thick. Cut into triangles and sprinkle with the ugar/cinnamon topping. Bake for about 20 minutes in a preheated 375° F oven until lightly brown. Serve traditionally with jams, lemon curd, or Devonshire cream or get creative. Makes about 1 dozen.