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Sunday, January 9, 2011

Cream Scones

When my Mom and I were in London following my high school graduation, we encountered the meal above all meals: tea. Each and every day that we were in England we had tea- sometimes more than once! A typical tea includes a pot of tea with sugar and cream, and scones with clotted cream and strawberry jam- a delicious luxury of food that's just right for about any time of the day (or night!). So in preparation for today, I searched out some really good strawberry jam, and found clotted cream at World Market- because scones really aren't the same without it! Clotted cream is about halfway between whipped cream and butter, and is delicious, and I completely encourage you to search it out if you can.

These scones are easy to whip up and are a luxurious treat. Enjoy with some clotted cream, jam, and a big pot of tea!

The dough after it has been worked into a ball.

The scones on the baking sheet, unglazed.

The scones on the baking sheet, glazed

And finally, the finished scones!

Cream Scones
-2 cups flour
-1/4 cup white sugar
-2 teaspoons baking powder
-1/4 teaspoon salt
-1/3 cup cold butter (5 and 1/3 tablespoons)
-1 egg, lightly beaten
-1 teaspoon vanilla
-1/2 cup milk or heavy cream
-cream to glaze with- just a few tablespoons
Mix the flour, sugar, baking powder, and salt in a bowl. Add the cold butter, cut up into small pieces. Cut in the butter until the mixture resembles coarse crumbs (a pastry cutter much improves this process). Then add the egg, vanilla, and cream and work the dough into a ball- you might have to use your hands for this part!
Split the dough in two and pat each out into an 8-inch (approx.) circle, then cut into 8 wedges.
Place on a baking sheet, brush with cream, and bake at 375 F for 15-18 minutes, or until just beginning to turn golden.

A scone in my boyfriend's hand, slathered with clotted cream and jam!

Savor it!
love, rue

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