Double Devon and Scones

Tuesday, November 8, 2011

Classic Cream Scones

From Simply Scones by Leslie and Barbara Albright

2 Cups all-purpose flour 1 large egg

¼ cup granulated sugar 1 ½ teaspoons vanilla extract

2 teaspoons baking powder ½ cup currants (optional)

1/8 teaspoon salt 1 egg mixed with 1 teaspoon water for

1/3 cup unsalted butter, chilled glaze (optional)

½ cup heavy (whipping) cream

Preheat oven to 425 degrees F. Lightly butter a baking sheet.

In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into ½ - inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and stir until combined. Stir in currants, if desired.

With lightly floured hands, pat the dough into a ½ -inch thickness on a lightly floured cutting board. Using a floured 2 ½- inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is use. Lightly brush the tops of the scones with the egg mixture, if desired. Bake for 13 to 15 minutes, or until lightly browned.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. (That is if you have any scones left! *giggle*)

Makes about 14 scones.

Microwave Lemon Curd

From Southern Teatime Made Easy by Magnolia and Ivy

3 eggs

½ cup fresh or bottled lemon juice

1 stick butter, melted

1-cup sugar

Beat eggs in a glass bowl until frothy. Stir in lemon juice, sugar and melted butter. Microwave on high for three minutes. Remove and stir with a wire whisk. Microwave again for three minutes. Whisk again. Repeat if necessary. Don't forget that mixture will thicken when it cools.

Store in refrigerator up to two weeks. Serve in a small crystal dish and garnish with a small fresh pansy or viola.

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