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English Cream Scones
From the recipe box of travel writer Carole Terwilliger Meyers.
Similar to biscuits, scones are sweeter and richer. This traditional recipe is very easy to make, and the result is a light, tender scone. I make this by hand, without an electric mixer. I enjoy using the pastry cutter to cut in the butter, but some people prefer using two knives or a food processor. When patting out the dough, I cover my hands with plastic sandwich bags to keep clean-up easier. I use any left-over cream in my morning tea. For variation, add 2 tablespoons of grated orange or lemon zest to the wet ingredients.
2 cups flour
1 Tbl. light brown sugar
4 tsp. baking powder
pinch salt
Whisk together.
¼ cup butter (1/2 cube)
Cut in with wire pastry cutter until mix doesn’t stick. Continue until only bead-like bits of butter remain.
2 eggs
In a separate bowl, whisk until light.
¾ cup heavy whipping cream
Mix in. Add this liquid to the dry ingredients, stirring as little as possible until dough holds together.
On a floured surface, pat out the dough into a 1-inch-thick round measuring about 10 inches across. Use a knife to cut lightly into the surface to form 8 triangles, which will be pulled apart after baking.
425 degrees; 18 minutes. Serve warm with butter and jam.
Makes 8 scones.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)