A friend in the UK tells me all about her adventures finding sweet treats. She is a great writer so I get descriptions in mouth watering detail. Since I live in an area with no bakeries or even great places to eat, I have to live vicariously through her :) Recently, she was telling me about having scones with strawberry jam and Devon cream and I just had to try them, even if I had to make them myself. I got the strawberry jam and double devon cream then found a great recipe for scones, thinking all the while that I would be the only one eating them in my family (what kid eats scones after all!). It ended up that the scones turned out so well that not only did my kids and husband eat them all, but I got a request to make more! That just never happens so I think this recipe is a hit!
2 cups cake flour (make your own- just under 2 cups flour and 4 tblsp cornstarch), spoon and sweep Method
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold butter, cut into small pieces
2/3 cup whipping cream or heavy cream, plus more for tops
1 large egg
1 1/2 teaspoons vanilla extract
1/2 to 3/4 cup frozen blueberries (do not thaw)
granulated sugar for tops, optional
Heat oven to 400°. Line a baking sheet with parchment paper or a silicone baking mat.
In a bowl, combine the flour, sugar, baking powder, and salt. Whisk to blend thoroughly. Cut the butter into small pieces and add to the flour mixture. Work in with a pastry blender and fingers until well incorporated and the mixture is crumbly.
In a small bowl, whisk the 2/3 cup of cream with the egg and vanilla. Stir the cream mixture into the dry ingredients just until ingredients are moistened. Turn the dough out onto a floured surface and gently knead frozen blueberries in, a few at a time, folding over and adding a few more. Work the dough as little as possible.
Divide the dough into 2 portions and pat into circles about 1/2- to 3/4-inch thick. Cut each circle into 8 wedges. Arrange on the parchment paper. Brush each scone lightly with cream and sprinkle with sugar, if desired. Bake for 11 to 14 minutes, or until lightly browned.
Serve with lemon curd, butter, Devon cream, and/or your favorite fruit preserves.
Adapted from About guide to Southern Food