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| Oatmeal Cranberry Scones with Clotted Cream |
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It makes 6 medium sized scones. But you can make a batch and freeze the unbaked scones for later. No need to thaw just pop the frozen scones in the oven and bake a few minutes longer. In the food processor blend until the butter is pea sized. Don't over process. You don't want to break down the butter too much. This is what makes the scones flakey.
1 1/4 cup flour
Add to flour mix Process until it is just mixed. On a floured board form into a circle about 1/4 to 1/2 inch thick. Cut into triangles. Or for a special occasion cut with cookie cutters into special shapes. Place on a baking sheet. Brush with melted butter. Bake at 375 for 15 min until browned. Serve with "clotted cream" and jam.
To make the clotted cream |
More Recipes: Victoria's Special Pecan Sticky Buns | Pumpkin Pecan Waffles
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