Pearsons Progress

Old Fashioned Cream Scones

Here’s an economical recipe I’ve been making for about 30 years. It’s a good solution for European style breakfasts and I also serve them at the 6:00pm “merienda” (snack).

Scones

2 cups unsifted regular all-purpose flour

3 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

4 tablespoon butter or margarine

2 eggs, beaten

1/3 cup heavy cream

2 teaspoon sugar

In a bowl combine the flour, baking powder, 2 tablespoons sugar, and salt. With a fork, cut in the butter until mixture resembles fine crumbs. Stir in the eggs and cream to make a stiff dough.

Turn out onto a lightly floured board and knead lightly until dough sticks together. Divide into two parts. Roll each part out to make a circle about 6 inches in diameter and about 1 inch think. With a knife, cut each circle into quarters, making even wedges. Arrange on an ungreased baking sheet; about 1 inch apart. Sprinkle with the 2 teaspoons of sugar. Bake in a hot oven (400°) for 15 minutes or until golden brown. Serve immediately. Makes 8 scones

*I serve scones with butter, jam and clotted cream or whipped cream.

Clotted Cream:

2 cups pasteurized (not ultra-pasteurized) cream Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.
Preparation time: 5 minutes Ease of preparation: easy