Classic Cream Scones

It’s Royal Wedding time (sorry Danielle). I’m not as into the whole thing as some people, but I have to say that it is an historic occasion and I think it’s a fun opportunity to celebrate a bit and maybe brew some herbal tea and make some tea sandwiches. And what would an English tea party be without scones? Here’s an easy recipe.

Preheat oven to 425 degrees. In a large bowl, whisk together:

2 cups flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/8 teaspoon salt

Cut in 1/2 cup unsalted butter—cut into 1/2” cubes and chilled—with a pastry blender until mixture resembles coarse crumbs

In a separate small bowl, mix:

1 large egg, beaten

1/2 cup heavy cream

1 1/2 teaspoons vanilla

Stir liquid mixture into dry mixture just until blended. Turn onto a lightly floured board and pat or roll dough into a 1/2” thick disk. Using a biscuit cutter, cut dough into circles and place onto a lightly buttered cookie sheet (or use a Silpat mat). Brush unbaked scones with one egg whisked together with 1 teaspoon water, if desired. Bake for 13-15 minutes at 425 degrees or until golden brown.

1/2 cup currants may be added into the dough before cutting out and baking if desired.

Serve with Mock Devonshire Clotted Cream (recipe follows) and lemon curd or fruit preserves.

Mock Devonshire Clotted Cream

3 oz. cream cheese

1 teaspoon powdered sugar

1/2 teaspoon vanilla

1 cup heavy whipping cream

Mix all together in a food processor until quite thick. Will store well in a refrigerator for a couple of weeks.