Monday, July 8, 2013

Scones with Devonshire Cream

Yum . . . in a way, they're kind of like a dessert.  For breakfast.  Or supper.  (Or I guess it could be lunch, too!)

We had just picked raspberries, so I decided to try mine with some fresh raspberries.  It was pretty good!

We normally just eat them with jam and the devonshire cream on top of that.  They're good either way!

We had these scones with scrambled eggs.


In a medium bowl combine:
2 cups flour
2 1/2 tsp. baking powder
Cut in with pastry blender:
6 tablespoons butter
Add all at once:
3/4 cup milk
Stir just until mixture leaves the sides of the bowl.  Then knead 8-10 times on lightly floured surface.  Roll out 1/2" thick circle and cut into 8ths.  Place on an ungreased cookie sheet in the circle, with a small amount of space between each piece.  Bake at 450 degrees for 15-20 minutes or until light brown.

Devonshire Cream

3 oz. cream cheese, softened
1/2 cup whipping cream
4 teaspoons powdered sugar
1/4 teaspoon vanilla

Beat cream cheese in a small mixer bowl until light and fluffy.  Beat in whipping cream, sugar, and vanilla until mixture is smooth.  Refrigerate, covered, 1 hour before serving with scones.

I would definitely recommend you try these!!  (And if you need to eat gluten free, make some plain scones and make the devonshire cream to put on top:)).

Have an amazing day!!

1 comment:

Missy said...

Yum! That looks good. I wonder if I could figure out how to make them dairy free...