Irish Scones with Devonshire CreamFrom INN AT STONY CREEK BED & BREAKFAST
Cooking Time:17 to 18 minutes
- 2 cups unbleached flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup sugar
- currants or golden raisins or any chopped dried fruit of your choice
- 1 1/3 cups heavy cream
- 1/2 cup heavy cream
- 2 tblsp confectioners sugar
- 1/2 cup sour cream
Measure and Mix:
2 cups unbleached flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
currants or golden raisins or any chopped dried fruit of your choice
1 1/3 cups of heavy cream
Mix until all ingredients come together.
Turn onto a floured surface and knead quickly 3 to 4 times.
Pat into an 8 to 10 inch circle.
Cut into 8 or 10 wedges. Place the wedges on a parchment lined baking sheet.
Brush each wedge with melted butter and sprinkle with granulated sugar.
(if using chopped dried apples, sprinkle with cinnamon sugar).
Bake at 385 degrees for 17-18 minutes.
Great served with preserves and Devonshire Cream (see below).
1/2 cup heavy cream
2 tblsp confectioners sugar
1/2 cup sour cream
Whip together in a chilled bowl the heavy cream and sugar until peaks form.
Fold in the sour cream.