Ingredients: |
Ingredients: Scones
4 c. plus 1 Tbsp all-purpose flour
2 Tbsp sugar, plus additional to be used for sprinkling
2 Tbsp Baking Power
1 tsp Kosher Salt
¾ lb. Cold Unsalted Butter, diced
4 Extra Large Eggs, lightly beaten
1 c. cold heavy cream
¾ c. Diced Dried Strawberries
1 egg beaten with 2 Tbsp milk(Egg Wash)
Devonshire Cream:
Recipe as Follows:
1 pkg. Cream Cheese, softened
½ c. sour cream
2 Tbsp powdered sugar
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Directions: |
Directions:Preheat oven to 400º
In a mixer set with a dough paddle attachment, add 4 cups of flour, sugar, the baking powder, and salt. Add the cold butter and mix at the lowest speed until the butter is cut in an is the size of peas. Combine the eggs and heavy cream and hand beat together. Slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried strawberries and the remaining flour and mix on low speed until blended.
Dump the dough onto a well –floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough to ¾ in thick and into a round cake pan size. Cut into pie shaped slices to resemble British scones. Place on a baking sheet cover with parchment paper. Continue process until all the dough is formed into scones. Brush the tops of the scones with and egg wash, sprinkle with granulated sugar, and bake for 20 minutes or until the tops are brown and the insides are fully baked. The scones will be firm to the touch. Allow scones to cool and serve with Devonshire Cream for a tradition British scone.
Devonshire Cream
In a small bowl, beat cream cheese with hand mixer until fluffy. Beat in sour cream and sugar until well mixed. Spoon into bowls and refrigerate until serving time. Can be used on scones or served with fruit. |
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