From Chris Carlson
Makes 12-16 scones
2 cups flour
½ cup sugar
1Tbs. baking powder
1 large egg (lightly beaten) into 1 cup measuring cup and fill with buttermilk
¾ cup white chocolate chips
½ cup cherries or cranberries
½ small pecan pieces
6 Tbs. butter (use frozen butter)
DEVONSHIRE CREAM (makes quite a bit, enough for 12-16 scones)
1 large cream cheese bar, softened
1 small container of whipping cream (1 cup) stiff. Make day before a
1/3 cup sugar
1 tsp. real vanilla
Mix well flour, sugar and baking powder (can sift for more lightness).
Cut in butter and make a course meal (I freeze the butter and use a cheese grater).
Add chips, nuts and cherries.12-15 minutes depending on size
Break and egg in a measuring cup, add buttermilk to 1 cup, then add to mixture (make a well in the center of mixture) and fold gently until mixed. It will be very sticky.
Drop onto cookie sheet lined with Reynolds “NON STICK” foil or parchment paper.
Makes from 8-12 scones.
Bake at 425ºF for 12-15 minutes depending on size. They will appear not done but that is the chocolate bubbling. If not sure, cut one to check. They will continue to cook some if left on the cookie sheet.
Mix cream cheese and sugar in mixer or food processor, until smooth. Add vanilla and then whipping cream. Blend until smooth consistence not stiff. Make the day before and will be like soft sour cream.
Serve with strawberry jam with Chambord stirred in.