Oh so delicious....I can't say enough about these simple-but-rich scones. Our recipe is a variation of one from the Joy of Baking site, here. This is a recipe that deserves to be framed and hung permanently in the kitchen. Naya and Sodie have called from college requesting it. I love the way it showcases our lovely, farm-fresh, raw cream. It is absolutely a keeper.
Ingredients:
2 c unbleached flour
1/4 c demerera sugar
1/4 tsp salt
2 tsp baking powder
5 or 6 TBS cold butter
1/2 c heavy cream
1 egg
1tsp vanilla
In a mixing bowl, sift together flour, salt, sugar, and baking powder. Cut in the butter with a pastry cutter (or a fork) until the mixture looks like coarse cornmeal or sand.
In a separate small bowl, blend together egg, cream, and vanilla. Add wet ingredients all at once to dry ingredients. Blend VERY gently just until mixture hangs together.
Turn this crumbly "dough" out onto a work surface and pat it into a rough square. Cut into 16 triangles. (See...this gets filed under math...fractions, geometry....)
Transfer to a baking sheet and bake at 375 for about 16-17 minutes.
Enjoy plain or with jam...they are a great accompaniment to tea. Also, they make an excellent base for strawberry shortcake! Yum!
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