2 cups flour
1/4 cup sugar
2-1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoon butter or margarine
1 egg, slightly beaten
half-and-half
sugar
strawberry preserves (optional)
Devonshire cream (optional) *see recipe below
In large bowl, combine flour, 1/4 cup sugar, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Combine egg with enough half-and-half to measure 2/3 cup; stir into flour mixture with fork just until mixture holds together. Gently form into a ball with fingers; turn onto lightly floured surface.
Knead gently 10-12 strokes. With floured rolling pin, lightly roll dough on floured surface to 1/2″ thickness. Cut with floured 2″ cutter. Arrange on ungreased baking sheet about 2″ apart. Brush with half-and-half; sprinkle with sugar.
Bake in a preheated 400 oven until lightly browned (12-15 min.). Serve warm with strawberry preserves and Devonshire cream, if desired.
Amount: 10-12 scones.
Tips:
To Reheat: Wrap in foil. Warm in a preheated 3500 oven about 10 min.
Do-ahead Scones:
Cut scones may be made ahead and refrigerated or frozen. Thaw frozen scones at room temperature 1 hr. Brush with half-and-half; sprinkle with sugar. Bake as directed.
VARIATION
Currant Mini Scones:
Stir in 1/3 cup currants after cutting in butter. Divide dough into 2 equal portions. On ungreased baking sheet, pat each portion into a 6″ circle, 1/2″ thick. Brush with half-and-half; sprinkle with sugar. Cut each portion into 8 wedges; do not have sides of wedges touching. Bake until lightly browned (15-17 min.).
Amount: 16 mini scones.
Serving Size: 1/10 of recipe
Mock Devonshire Cream
1 (3 oz.) pkg. softened cream cheese
1 teaspoon powdered sugar
1 cup whipping cream
In small mixer bowl, beat softened cream cheese and 1 powdered sugar until light and fluffy. Gradually add whipping cream, beating until thick. Refrigerate, covered, several hours. or overnight.
Amount: 2 cups.
NOTE:
I have quite a few scones but have better luck dropping by heaping tablespoons full on baking paper lined cookie sheets. Otherwise I’ll add more flour and they are not as light. But you try it the way you want to.