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Irish Scones with Devonshire Cream

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Cooking Time:

17 to 18 minutes

Ingredients

  • 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

Directions

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

Stir in:
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).

Devonshire Cream

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.