Scones
Ingredients
· 2 ½ cups all-purpose flour
· ½ tsp salt
· 1 tbsp baking powder
· 1/3 cup granulated sugar
· 1 egg
· ½ cup milk
· 1 ½ tsp vanilla extract
· ¾ cup cold unsalted butter, cubed
Directions
1. Preheat oven to 425 and line a baking sheet with parchment paper; set aside.
2. In a stand-alone mixer fitted with a paddle mix together the flour, salt, baking powder, and granulated sugar. Add cold cubed butter and mix on low-speed until coarse crumbs form – careful not to over mix.
3. In a small bowl, whisk together the egg, milk, and vanilla. Then add to the dry mixture. It will be crumbly.
4. Flour a surface and knead dough just a bit. Form it into a circle or rectangle about 1” thick. Use bench scraper to cut into triangles. Place on baking sheet and sprinkle with sugar. Bake 10-14 min or until edges are slightly golden. While cooling add glaze.
Lemon Glaze
Ingredients
· 1 ½ cups confectioners sugar
· 1 tbsp milk (may need more)
· 2 tbsp unsalted butter, melted
· 2 tsp vanilla extract
· Lemon (zest and juice to taste)
Directions
1. Melt butter in bowl.
2. Zest lemon.
3. Add other ingredients and whisk. Glaze will be slightly thick but should drizzle off a spoon.
4. Use a spoon to spread glaze over cooled scones. Or pour over them.
5. Let stand until glaze is set.
Mock Devonshire Cream (Clotted Cream)
Ingredients
· 4 oz, weight Cream Cheese, at room temperature
· ¼ cup butter, at room temperature
· ¼ cup sour cream
· 1-3 tbsp powdered sugar (optional)
Directions
1. Place the cream cheese in a medium bowl and beat with a hand mixer until fluffy and smooth.
2. Add butter and beat.
3. Add sour cream and beat once more until smooth.
4. Add one tablespoon of powdered sugar until it’s to your liking.
5. Serve on fresh scones. Store leftovers in the refrigerator for about a week. Let sit at room temperature for 20 minutes or so before serving.
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