ENGLISH SCONES
FRESHLY BAKED SCONES served with Devonshire Cream, tender and slightly sweet, serve hot from the oven.
2 cups Flour 500 mL
2 tbsp Sugar 30 mL
3 tsp Baking powder 15 mL
1/2 tsp Salt 2 mL
1/4 cup Butter, COLD, cut into pieces 50 mL
1/2 cup Heavy Cream 125 mL
2 plus 1 yolk (save white) eggs 2 plus 1 yolk(save white)
1/2 cup Raisins (optional) 125 mL
Bake the scones right before serving. To prepare part of the recipe early on in the day, place dry ingredients in a bowl, cut in butter until the mixture resembles coarse meal; some of the butter particles may be the size of peas , add raisins then cover and refrigerate. In small bowl beat the eggs and the yolk just to mix, add cream, cover and refrigerate. Note This can be refrigerated overnight.

Preheat oven to 400°F [200°C] Very lightly grease a cookie sheet or use baking pan liner paper.

  • Add the liquid to the dry ingredients stirring quickly with a fork to make soft, slightly sticky dough (add a little more cream if necessary). Do not stir one bit more than necessary.

  • Turn out on a lightly floured board and knead gently about 6-10 times to form a ball. Put dough on a sheet of waxed paper and pat it into a 10 inch circle. Invert onto cookie sheet and peel off waxed paper. Mark into 8-10 wedges with a knife but do not cut right through.

  • Brush with egg white and sprinkle with sugar.

  • Bake 15 to 20 minutes or until golden brown, test with tookpick.

  • Serve hot with butter, marmalade or strawberry jam and if you like, my recipe substitue for Devonshire cream, the traditional English accompaniment.
DEVONSHIRE CREAM
3 oz pkg Softened cream cheese 50 mL
1 cup heavy cream 250 mL
1 tbsp Sugar 15 mL
In a medium bowl, mix together cream cheese and sugar. Beat in cream until stiff peaks form. Chill until serving.

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