|Memories are made of this: Cream Scones!|
1-3/4 c. all-purpose flour
1 tbsp. baking powder
2 tbsp. granulated sugar
1/4 tsp. salt
2 tbsp. cold butter, cut into small chunks
2 large eggs, well beaten
1/4 c. heavy (whipping) cream
1/2 c. raspberry jam, for spooning onto scone1/2 c. unsweetened whipped cream, for spooning onto scone
Preheat oven to 375 deg. F. In a large mixing bowl, stir together flour, baking powder, sugar, and salt, combining well. Using a pastry blender or two knives, cut butter into flour mixture until mixture resembles coarse crumbs. Set aside.
|Mix as coarse crumbs|
Turn dough onto lightly floured work surface, kneading just until flour is incorporated and dough forms a smooth, shiny ball. Roll into a circle about 3/4-in. thick. Cut dough into eight rounds using a drinking glass or 2-1/2 in. biscuit cutter.
|Roll out and cut out.|
To serve, split scones open, spooning raspberry jam and a dollop of whipped cream onto each half. Yields eight 2-1/2-in. scones.
Note: Although I didn’t have time to make his recipe, jamieoliver.com suggests a gluten-free recipe for Cream Scones. See: http://www.jamieoliver.com/news-and-features/features/simple-gluten-free-scones/